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Keep shoppingVegan and gluten-free desserts, easy, yummy, fantastic #2
39 students
Vegan and gluten-free desserts, easy, yummy, fantastic #2
Create fabulous desserts by mastering a perfect combination of flavours and textures.
Created byDanielle MAUPERTUIS
Last updated 6/2022
English
English [Auto],
What you'll learn
- 1) Learn about flavours and textures, how to enlighten a cream, how to bring a zingy, exotic twist to a dessert, how to add a crunchy touch.
- 2) Learn how to create a well balanced recipe.
- 3) Revisit classical desserts and give them your personal touch.
- 4) Learn about presentation. Show your creativity and impress your guests with elegant decorations.
- 5) Learn how to optimise your time in the kitchen. Learn which parts of a recipe can be prepared in advance, how to store them (fridge, freezer, airtight box)
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Course content
8 sections • 25 lectures • 2h 25m total length
Requirements
- This course is ideally intended for students who have completed the 1st course, have a notion of the main vegan pastry substitutes. However, each recipe in this course systematically recalls the bases acquired in part 1. So I made sure everybody jumping into this course will feel confident, and the Q&A are always open!
- 6. What you need before starting : Basic equipment, including scale, knives, whisk, palette knife, spatula, scissors, measuring spoons, bowls, baking trays, silicone mats. An electrical hand whisk, blender and, optional, a food processor and a kitchen aid.
Description
1) At the end of our first basic course, you are now familiar with the main vegan pastry substitutes, and most importantly, you feel more confident in vegan baking, and so it’s time to explore some more elaborated, fine dining desserts.
2) This course will bring you on a journey around the world. With 4 iconic desserts, we will learn how to make sponges, pastries, creams.... We will highlight how each dessert is a perfect combination and balance of flavours and textures.
Starting with the USA and their famous pecan pie, we will present a classical version, and a funny twist baked in a saucepan. Both topped with a pecan brittle.
Back in the old continent, a break in Germany with their Black Forest gateau. This elegant dessert combines a classical chocolate sponge, a light chocolate mousse- using avocado as an egg replacer and vegan meringue- and a cherry whipped cream.
A short visit to France with a strawberry cake “Le fraisier”, the perfect example to learn how to combine flavours and textures: pastry, sponge, light mousseline cream, strawberries, and marzipan.
Ending in our home sweet home with a surprising, exotic pineapple, coconut, lime, and chocolate crumble.
At the end of each lecture, I will propose hands-on exercises to give each dessert your personal touch.
A PDF Guide book with recipes and methods is available.
Who this course is for:
- This course is an invite to vegan enthusiasts who want to create impressive desserts they are proud of. This course is an exclusive invite for Chefs and business owners who want to offer their guests a fine dining, high standards vegan desserts menu.