Online courses
Online course
Online course
French classics
Can you imagine making classic French desserts without using dairy, egg or gelatin, or other animal products? In this course, our chef Toni will explain in detail how to make from scratch some of the most typical French desserts such as coulant or Parisian flan, with products of 100% vegetable origin.
You will also learn how to prepare your own homemade margarine that you can use in different preparations.
The course has a medium level of difficulty, but it is suitable for all types of public: professional bakers, amateurs or eternal gourmets. Do you dare?
Access to the online course for 12 months to play the videos as many times as you want.
4 complete desserts
Downloadable PDF recipe booklet
Audio: Spanish
Subtitles: English
Difficulty: medium
Elaborations
- Coulant (ganache)
- Coulant sponge cake
- Creme caramel
- Parisian flan
- Pistachio dacquoise
- Pistachio mousseline
- Pastry cream
- Homemade margarine
What will you learn?
- Making desserts with no animal ingredients, 100% vegan
- Making your own homemade margarine
- To prepare a custard without eggs and milk
- Making meringue whipped sponge cakes
- How to make whipped cream with nuts
- Preparing a dessert with a liquid core
- How to make different types of flan without using eggs
Tools
- Hand shredder
- Kneader
- Silpain (optional)
- Roller
- Silicone tongue
- Rod
- Hoops 18cm
- Capsules minipanettone 7cm
- Circular silicone mold 5cm
- Pastry bag
- Elbow spatula
- Hoops 8cm
- Round nozzle
- Strainer
- Flan molds
- Jug
- Baking paper
Ingredients
- Salt
- Powdered sugar
- Loose wheat flour
- Margarine
- Soy milk
- Sugar
- Vanilla pod
- Vanilla extract
- Cornstarch
- Coconut oil
- Sunflower oil
- Natur emul Sosa (optional)
- Chocolate 70%.
- Almond flour
- Cinnamon
- Potato protein
- Xanthan gum
- Sojawhip Sosa (optional)
- Methyl cellulose (optional)
- Pistachio
- Pistachio paste
- Fresh raspberries
- Cocoa butter
- Soy lecithin
- Iota
- Agave syrup
- Ground coffee
