Vegan Pastry
Patisserie that offers techniques for making desserts that satisfy the growing demand linked to certain food intolerances (lactose, gluten, egg), without sacrificing textures, flavours and aromas.
Pastry chef and inclusive pastry consultant (Liguria, Italy)
Haute patisserie made without animal fats, suitable for vegans and vegetarians.
On this online course, we are going to create exquisite desserts replacing basic ingredients of traditional patisserie such as eggs, milk, butter and gelatine of animal origin, with plant-based products.
For this inclusive patisserie, we will use the same principles of traditional patisserie including the techniques used for making cakes, sablés, mousses or gelées to obtain an emulsion, aeration, gelling and thickening, except we will use alternative products such as vegetable protein, fibre, modified starches, sucrose substitutes, 100% vegetable gelling agent, resulting in organoleptic qualities very similar to tradition.
The aim of the course is for the student to be able to understand the behaviour of the ingredients used, which will allow them to extrapolate this knowledge and replace traditional ingredients.
Develop your culinary talent
Unlimited access to ALL Scoolinary courses to learn Cooking, Pastry and much more
Course Syllabus
Course Content
Chapter 2 - Introduction to lactose-free, egg-free and animal fat-free patisserie
Chapter 3 - Banana and chocolate travel cake with date jelly
Chapter 4 - Chocolate crostata, with 70% chocolate mousse and hazelnut and coffee cream
Chapter 5 - Mango mousse with mango glaze and passion fruit gelée
Chapter 6 - Coconut mousse with coconut and almond praline
Before you go
You will learn the secrets of modern pastry by replacing butter, eggs and gelatins of animal origin with alternative products suitable for vegetarians and vegans
What you'll learn
In this online course, you will acquire the basic knowledge to be able to make magnificent traditional patisserie desserts and signature cakes by substituting ingredients traditionally associated with patisserie such as eggs, butter, animal-based gelatins, for other products such as potato starch, apple pectin and our own olive oil butter.
Francisco Broccolo will be making an egg and lactose-free sablé, cake batter and fruit and chocolate cream without eggs or dairy products, as well as mousses with a plant-based meringue replacing the traditional meringue that present an identical texture and strong flavour even if these mousses don’t contain any dairy or gelatine.
In addition, all of this is accompanied by haute patisserie techniques and exquisite touches.
Who is it for?
Patisserie students and professionals. In general, anyone interested with basic knowledge of patisserie
Necessary Materials
Equipment or materials recommended for some recipes (not essential for the course):
- Electric whisk
- Mixer
- Electric scale
- Air compressor with gravity gun
- Blast chiller
- Digital thermometer
Course recipes
In this course you will learn
See what our Members are saying
Meet your Instructor
Pastry chef and inclusive pastry consultant (Liguria, Italy)
Pastry chef, chocolatier, chocolate lover, and researcher, he looks for techniques and products so that his desserts are suitable for any intolerance while also being creative.
Earn your certificate and validate your skills
Every course includes a downloadable recipe book
About Scoolinary
- Learn at your own pace. Enjoy learning from home. Set your own schedule.
- Expert Instructors. Each instructor teaches only what she/he does best, conveying true passion and excellence in every lesson.
- Professionally produced courses. We select the best instructors and a professional team produces the course with them.
- Online Community. Learn from others and share what you learn.
- Certificate. Demonstrate your course completion with a Scoolinary Certificate
Other courses included in your membership
Never stop learning
Unlimited access to this and ALL Scoolinary courses with your Membership
Frequently Asked Questions
Scoolinary is the leading online culinary platform for training, that allows you to acquire knowledge and skills in cooking, baking, pastry, mixology, sommelier training, barista and nutrition.
The courses are led by renowned instructors, experts in each subject, and presented in high-quality videos.
The courses are 100% online, starting and ending whenever you want. You set the pace of the class. You can go back to review what interests you, rewatch videos, ask questions in our Community, share your projects, and much more.
If you have a Premium or Teams plan, you will receive a certificate for every course you complete, recognizing the knowledge and skills you have acquired.
Our courses have been approved by two highly prestigious culinary authorities: Worldchefs and the American Culinary Federation (ACF) . This accreditation guarantees the quality and excellence of our programs, giving our students the confidence that they are receiving top-tier culinary education.
At the end of the course, you will have the option to download certificate.
No, once your Membership ends, you will no longer have access to the courses. You need an Active Membership to be able to maintain access to the courses.
Annual Membership: The renewal is automatic and takes place 12 months after the purchase date, at the list price corresponding to the chosen membership plan
Quarterly Membership: The renewal is automatic and takes place 3 months after the purchase date, at the list price corresponding to the chosen membership plan.
If you do not wish to renew your membership, you must cancel it from your user profile 24 hours before the renewal date. We do not issue refunds for charges applied due to automatic renewal.
With the Teams Plan, you can watch all Scoolinary courses from 4 devices simultaneously.
All people must enter with the same user email (whoever purchased the Membership)
Login
Very interesting course about vegan desserts
I really enjoyed this course because Francisco showed how to use very professional techniques in order to obtain vegan pastries that mantain flavour and texture of traditional desserts. I can't wait to apply at work everything I have learned in this class. Thank you Francisco, I will definitely attend your other courses!