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:
 
Doughs & Pastries:
Butter block
Shortcrust pastry
Pistachio/flavored shortcrust
Gluten-free shortcrust
Puff pastry
Sponges:
Vanilla sponge
Chocolate sponge
Gluten-free sponge
Fillings & Creams Curds:
Lemon curd
Mango curd
Crème Pâtissière:
Vanilla crème pâtissière
Chocolate crème pâtissière
Creams:
Almond frangipane cream
Mousses & Gels:
Chocolate mousse
Raspberry mousse
Cherry gel
Decorations & Glazes:
Chocolate ganache
Swiss meringue buttercream
Classic buttercream
Condensed milk
Mirror glaze
Desserts:
Pistachio raspberry tart
Vanilla & chocolate millefeuille
Black Forest cake
Mango raspberry mousse cake
Chocolate entremet
Tiramisu tart
Lemon meringue almond tart