Vegan Pastry Basics

Learn all the basics of vegan French patisserie with tons of gluten free options! NITTI GRITTY: - This is a beginner friendly course - Necessary equipment: electric whisk and immersion blender/ or stand mixer - All ingredients are easy to access all over the world - All recipes in grams In this course I’ll teach you all the classics you need so we can revolutionise the foundations of French patisserie and create millefeuilles, chocolate entremets, tarts and cakes without using animal products. Learn how to make a classic sponge, the perfect buttery shortcrust pastry, chocolate or berry mousses, gels, cremes and curds, buttercreams, ganaches and so much more to then create the most delicious vegan patisseries. Learn all the skills needed to then make any patisserie you want, switch flavours, textures and assemble different elements together, let your creativity run free, trusting you can always rely on some true and tested recipes. This course comprise more than 20 recipes and videos to show you step by step every skill, tips and techniques that you’ll ever need! This is the start of your most delicious baking era! IN THIS COURSE: - Step by step captioned video with a VoiceOver to guide you and explain every gesture - Detailed handbook with ingredients and equipments guide and written recipes for: 1. Butter block 2. Shortcrust pastry 3. Pistachio/flavoured shortcrust 4. GF shortcrust 5. Puff pastry 6. Vanilla sponge 7. Chocolate sponge 8. GF sponge - 1. Lemon curd 2. Mango curd 3. Vanilla creme patissiere 4. Chocolate creme patissiere 5. Almond frangipane cream - 1. Chocolate mousse 2. Raspberry mousse 3. Cherry gel - 1. Chocolate ganache 2. Swiss meringue buttercream 3. Classic buttercream 4. Condensed milk 5. Mirror glaze - 1. Pistachio raspberry tart 2. Vanilla & chocolate millefeuille 3. Black Forest cake 4. Mango raspberry mousse cake 5. Chocolate entremet 6. Tiramisu tart 7. Lemon meringue almond tart