Vegan And Gluten-Free Desserts, Easy, Yummy, Fantastic #2

Create fabulous desserts by mastering a perfect combination of flavours and textures.

What you'll learn
1) Learn about flavours and textures, how to enlighten a cream, how to bring a zingy, exotic twist to a dessert, how to add a crunchy touch.
2) Learn how to create a well balanced recipe.
3) Revisit classical desserts and give them your personal touch.
4) Learn about presentation. Show your creativity and impress your guests with elegant decorations.
5) Learn how to optimise your time in the kitchen. Learn which parts of a recipe can be prepared in advance, how to store them (fridge, freezer, airtight box)
Requirements
This course is ideally intended for students who have completed the 1st course, have a notion of the main vegan pastry substitutes. However, each recipe in this course systematically recalls the bases acquired in part 1. So I made sure everybody jumping into this course will feel confident, and the Q&A are always open!
6. What you need before starting : Basic equipment, including scale, knives, whisk, palette knife, spatula, scissors, measuring spoons, bowls, baking trays, silicone mats. An electrical hand whisk, blender and, optional, a food processor and a kitchen aid.
Description
1) At the end of our first basic course, you are now familiar with the main vegan pastry substitutes, and most importantly, you feel more confident in vegan baking, and so it’s time to explore some more elaborated, fine dining desserts.2) This course will bring you on a journey around the world. With 4 iconic desserts, we will learn how to make sponges, pastries, creams…. We will highlight how each dessert is a perfect combination and balance of flavours and textures.Starting with the USA and their famous pecan pie, we will present a classical version, and a funny twist baked in a saucepan. Both topped with a pecan brittle.Back in the old continent, a break in Germany with their Black Forest gateau. This elegant dessert combines a classical chocolate sponge, a light chocolate mousse- using avocado as an egg replacer and vegan meringue- and a cherry whipped cream.A short visit to France with a strawberry cake “Le fraisier”, the perfect example to learn how to combine flavours and textures: pastry, sponge, light mousseline cream, strawberries, and marzipan.Ending in our home sweet home with a surprising, exotic pineapple, coconut, lime, and chocolate crumble.At the end of each lecture, I will propose hands-on exercises to give each dessert your personal touch.A PDF Guide book with recipes and methods is available.

Overview

Section 1: Preview of the course

Lecture 1 Preview Intro

Lecture 2 Le Fraisier Dessert Preview

Section 2: Introduction to vegan and gluten free desserts Level 2

Lecture 3 Welcome

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 What you will need for this course

Lecture 8 About the Teacher

Section 3: Pecan Pie

Lecture 9 Intro

Lecture 10 Ingredients: Pecan Pie with coconut cream

Lecture 11 Ingredients: Pecan Pie with ice cream

Lecture 12 Pecan Pie 1

Lecture 13 Pecan Pie 2

Section 4: Black Forest Gateau

Lecture 14 Intro

Lecture 15 Ingredients

Lecture 16 Black Forest Gateau

Section 5: Le Fraisier

Lecture 17 Intro

Lecture 18 Ingredients

Lecture 19 Le Fraisier

Section 6: Pineapple, coconut and chocolate crumble

Lecture 20 Intro

Lecture 21 Ingredients

Lecture 22 Pineapple, coconut and chocolate crumble

Section 7: Assessments

Lecture 23 Assessments

Section 8: Conclusion and Guidebook

Lecture 24 Conclusion

Lecture 25 PDF Guidebook

This course is an invite to vegan enthusiasts who want to create impressive desserts they are proud of. This course is an exclusive invite for Chefs and business owners who want to offer their guests a fine dining, high standards vegan desserts menu.