Last updated 8/2020
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.48 GB | Duration: 2h 0m
Create exotic and classical vegan and gluten-free desserts, give them your personal touch and a fabulous presentation
What you'll learn
Prepare easy and delicious vegan and gluten-free desserts
Learn about the main vegan substitutes in pastry, how to replace eggs, gelatine ...
Learn about flavours and textures, how to create a well balanced recipe
Learn how to give classical desserts your personal touch
Learn about presentation , how to impress your guests with fabulous fine dining decorations
Learn about organization: nobody should spend the whole day in the kitchen while having a party!
Requirements
This course is dedicated to beginners, no special skills neeeded, except the passion for pastry!
Description
This course is meant for foodies - all levels - who want to increase their skills and self-confidence in VEGAN and GLUTEN-FREE pastry.The course is divided into two levels : beginner and advanced.The first level is dedicated to beginners and doesn't need any specific cooking skills.Through 5 classical English recipes, you will learn how to use the main vegan substitutes in pastry: A sticky toffee pudding with toffee sauce, a chocolate fondant with mango coulis, a bread and butter pudding with apricots and pecans, a revisited Eton Mess and a mango and passionfruit cheesecake.At the end of each lecture, I will propose you hands-on exercises to give the dessert your personal touch. A PDF*Guide book with the recipes will be available.
Overview
Section 1: Preview
Lecture 1 Introduction, who is this course for, what you will learn in this course
Section 2: Introduction to vegan and gluten-free desserts
Lecture 2 Welcome
Lecture 3 Mango and passionfruit cheesecake
Lecture 4 Who is this course for
Lecture 5 How to use this course
Lecture 6 What you will learn in this course
Lecture 7 About the teacher
Lecture 8 What you will need in this course
Section 3: Sticky Toffee Pudding with Toffee Sauce
Lecture 9 Intro
Lecture 10 Ingredients, description, and explanation
Lecture 11 Sticky Toffee Pudding
Section 4: Chocolate Fondant with Mango Coulis
Lecture 12 Intro
Lecture 13 Ingredients, description and explanation
Lecture 14 Chocolate Fondant
Section 5: Bread and Butter Pudding with Apricot and Pecans
Lecture 15 Intro
Lecture 16 Ingredients, description and explanation
Lecture 17 Bread and butter pudding
Section 6: Eton mess
Lecture 18 Intro
Lecture 19 Ingredients, description and explanation
Lecture 20 Eton mess
Section 7: Mango and passionfruit cheesecake
Lecture 21 Introduction
Lecture 22 Ingredients, description and explanation
Lecture 23 Mango and passionfruit cheesecake
Section 8: Conclusion
Lecture 24 Benefits of course, resources, testimonials and contacts
This course is meant for foodies - all levels - who want to increase their skills, knowledge and self confidence in vegan pastry,Probably not for you if you are looking for a more advanced course. My vegan and gluten-free desserts course #2 will be for you!
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