6-8 March | 2023
Vegan petits gâteaux and tarts
Décile et Création | Chanteloup-les-Vignes
– Learn to work with vegan ingredients in an innvative way: recipes without margarine
or vegetable cream.
– 100% freeze stable recipes to enable an identical mise en place as for classic pastry.
– Different textures: crunch, sponge, cream, mousse, glaze.
– Learn to work with proteins for whipping.
– Stabilise and intensify mousse recipes and coulis whilst reducing sugar quantity.
– Better understand gelatin alternatives.
– Using fibre in recipes.
– Working with natural colours (100% food colour free)