Essentials of vegan pastry
Online courses

Online Masterclass
Essentials of
vegan pastry

In this course you will learn basic and essential techniques of vegan pastry. Our chef Toni will teach you how to make classic desserts of traditional pastry, without using dairy, egg, honey or other animal products. The elaborations of this course have been possible thanks to a deep research and development work carried out by our team, to obtain a final recipes easy to make, truthful and with easy to reach ingredients.

This course is suitable for both professionals and pastry lovers.
You will be able to offer classic desserts free of animal products in your bakery or to enjoy with your family and friends.

  • 143 min
  • 23 videos
  • 220,00
Give a course as a gift

Access to the online masterclass for 12 months to play the videos as many times as you want.

10 complete desserts

Downloadable PDF recipe booklet

Audio: Spanish

Subtitles: English

Difficulty: low to medium


  • Chocolate bomb: cocoa sponge cake / vanilla custard / chocolate buttercream / chocolate frosting
  • Lemon-apple cake: lemon cake / caramelized apple / lemon glaze
  • Tiramisu 2.0: sponge cake / espresso coffee / amaretto whipped cream / cocoa powder
  • Raspberry muffin: raspberry muffin / oatmeal crumble / freeze-dried raspberry
  • 70% chocolate mousse: 70% chocolate mousse / chocolate sheets with fleur de sel
  • Financier: almond and hazelnut financier / passion fruit and milk chocolate coating
  • Levain cookie: cookie dough with dark chocolate and nuts
  • Crema catalana: crema catalana / caramelized sugar
  • Brownie with ganache: walnut brownie / creamy chocolate ganache 70%.
  • Alfajores de maizena: cornstarch alfajores / caramel cream / shredded coconut

What will you learn?

  • 100% vegan desserts with no animal ingredients
  • To elaborate classic desserts of traditional pastry making using vegetable ingredients.
  • How to obtain different types of creams without eggs and milk
  • To elaborate various types of sponge cakes with different textures and flavors.
  • How to obtain an elastic and spreadable caramel cream
  • Working on the chocolate tempering technique
  • Master the technique of decorating cakes with cream and icing.


  • Bucket
  • Silicone spatula
  • Hand shredder
  • Kneader
  • Sugar thermometer
  • Probe thermometer
  • Infrared thermometer
  • Rule
  • Microwave
  • Grid
  • Bowl
  • Roller
  • Knife
  • Scraper
  • Brush


  • Cocoa powder
  • Chocolate 70%.
  • Vegan milk chocolate (optional)
  • Inspiration passion Valrhona (optional)
  • Sugar
  • Agave syrup
  • Luster sugar
  • Brown sugar
  • Trehalose (optional)
  • Glucose syrup
  • Muscovado sugar (optional)
  • Maple syrup (optional)
  • Glucose powder (optional)
  • Salt
  • Sunflower oil
  • Extra virgin olive oil (optional)
  • Cocoa butter
  • Deodorized coconut oil
  • Margarine (optional)
  • Loose wheat flour
  • Cornstarch
  • Gelcrem hot (optional)
  • Potato starch
  • Toasted almond flour (optional)
  • Toasted hazelnut flour (optional)
  • Almond flour
  • Walnuts
  • Oat flakes
  • Soy milk
  • Soy yogurt
  • Vanilla pods
  • Vanilla extract
  • Golden apple
  • Lemon
  • Raspberries
  • Shredded coconut
  • Baking powder
  • Sodium bicarbonate
  • Apple cider vinegar
  • Amaretto (liqueur) (optional)
  • Rum (optional)
  • Vegetable whipping cream (optional)
  • Coffee
  • Cinnamon stick
  • Aquafaba
  • Xanthan gum (optional)
  • Potato protein
  • Soy lecithin