Intensive Vegan Pastry and Viennese Pastry Course

Hands-on Course
Intensive vegan pastry and bakery

In this course, we have gathered and synthesized everything we have researched, discovered and developed in vegan pastry and baking over the last 15 years. All this knowledge has been simplified and presented in a theoretical dossier that you will receive on the first day of the course.

In this 2-week vegan bakery course you will learn which plant-based ingredients can be used to replace animal-based ingredients and how to use them correctly and in the right proportion, depending on the preparation.

You will learn different techniques to prepare quality vegan desserts, without using eggs, dairy products, gelatin or honey. We will explain how to reduce saturated fats and prepare less sweet and more intense flavors. Depending on the type of dessert to elaborate. In addition, 80% of the elaborations that we will prepare in this course do not contain gluten.

We have been studying ingredient technology for more than a decade and in this course we teach it so that in a few days you will learn to understand a recipe and know if it can work or not just by reading it.

Price: 3200€.
Possibility of payment in installments. Contact us by email at hello@wildsliceacademy.com

50 h 3.200,00€

Dates	Clean

How to sign up for the vegan pastry and bakery course?

To participate in this course, the most important thing is to be enthusiastic about learning and enjoy the process.

Whether you enjoy preparing desserts at home or want to offer quality vegan options in your cafeteria or restaurant, this course is for you!

Schedule of the pastry course in Barcelona

Venue: Wild Slice Academy, Barcelona

Dates: 5 to 16 May (EN) - 30 June to 11 July (EN) - 4 to 15 August (ES/EN)

Duration: 2 weeks - 50 hours

Hours: Monday to Friday, from 08:30 am to 1:30 pm

Teacher: Chef Toni Rodríguez

Level: Beginners and pastry professionals.

Modality: The course is 100% hands-on, students will prepare the recipes in small groups.

Course fee: 3200€.
Possibility of payment in installments. Contact us by email at hello@wildsliceacademy.com

To substitute ingredients in a dessert it is essential to understand what properties those ingredients have and what function they serve.

Thanks to the knowledge of the basics you will be able to understand what function we need in each elaboration, look for what combination of ingredients (and in what quantity) fulfill that same function and thus be able to design your own desserts.

And this cannot be done "by eye". Pastry is very technical: in order for the ingredients to be transformed and the recipe to be perfect, there have to be physical and chemical principles. There has to be a precise transformation. That's the complicated part. Luckily for you, we have already done this trial-and-error work.

"How is a vegan dessert going to be richer than a traditional one?"

This is a question many people ask themselves without realizing something interesting: since traditional pastries have always been made with dairy and eggs, we have never had the opportunity to try those recipes without them. We don't know anything else.

When we finally tried a well-made vegan alternative, we discovered how much the taste of milk, egg and butter masked the nuances of the other main ingredients.

Have you ever wondered if our perception of baking would be different if no one had discovered the use of eggs and standardized it?

The aim of this course is precisely that: to offer you a new perspective on pastry, more ethical, more delicious and more respectful of the environment, teaching you how to make it properly.

The 6 keys to the vegan pastry course

You will learn basic and advanced techniques of vegan pastry and baking.
We will help you to facilitate the elaboration and production of vegan desserts.
You will learn about the technology of the ingredients used.
You will get sweets with more intense flavors, thanks to the reduction of fats and sugars.
You will work with truthful and well-explained recipes.
You will be able to respond to a worldwide demand with very little supply.

Program

Introduction on the evolution of vegan pastry.
All the theory of the elaborations that we are going to make during the course.
How to adapt the recipes according to your needs.
Nutritional information of the ingredients used in the elaborations.
Preparation of entremets, petit gâteaux, tarts, macarons, brioches and gâteau de voyage.
Production of cookies, croissants, brioche, cakes, doughnuts and other pastries and sourdough products

What will you learn in the vegan sweets course?

Evolution of vegan pastry in the last 15 years.
Nutritional value of the ingredients we will use throughout the course.
How to make sponge cakes and sablés and how to adapt recipes to make them gluten-free.
How to substitute egg and dairy for the production of creams, interiors, ganaches, white and milk chocolates and homemade margarines.
How to substitute gelatin, meringue and dairy products in the preparation of mousses.
How to substitute gelatin, dairy and chocolates in the elaboration of glazes.

Elaborations

Macaron without egg with cream or ganache.
Egg-free brioche with our own homemade olive oil margarine.
Biscuits, crumbles and sablés with and without gluten.
Creamy fruits, nuts and caramel with different stabilizers to obtain different textures.
Crunchy textures with and without gluten.
Mousses with different stabilizers and meringues according to the desired use.
Glossy and matte glazes with different fruits, chocolates and gelling agents.
How to make our own vegan chocolates and tablets from scratch.
Croissants, brioche, Brioton type panettone and other fermented doughs with sweet cream fillings

What is included in the vegan pastry course?

50 hours of theoretical and practical classes, distributed in 2 weeks.
Complete course booklet
Tools and ingredients
100% plant-based daily breakfast
Tasting of desserts prepared at the end of the course
Training certificate signed by chef Toni Rodriguez

Program and recipes

Elaborations and basic techniques:
Recipes for doughs and biscuits with and without gluten, creams, sablés, homemade margarine.
Cheesecake, Carrot cake, Tiramisu, cookies, gluten-free cookies, travel cake, etc.
Fermented doughs:
Brioche, Cinnamon Rolls, Brioton, Donuts, sweet and savory Croissants, etc..
Fine patisserie: Entremets and individual pastries. Mousses, sablés, creams and custards, glazes, decorations, etc. Gluten-free options.
Chocolate:
Making vegan milk chocolate and white chocolate.