This course is like a journey through time. In it we synthesize the result of everything we have researched, discovered and developed in Vegan Pastry during the last 15 years. Chewed, synthesized and embodied in the theoretical dossier that will be given to you on the first day of the course.
In this course you will learn which vegetable ingredients can be used to replace those of animal origin 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 preparations with more intense flavors, depending on the type of dessert to be made. 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 in such a way that in a few days our students know whether a recipe can work or not just by reading it.