24-26 April | 2023
Masterclass Petits fours gluten free lactose free
3 days
French
Institut Culinaire de France | Bordeaux
You will understand the different options to replace wheat flour, make 100% freeze-stable recipes identical to that of traditional baking, obtain more light textures but also a good set of techniques and textures with innovative recipes.
You will learn to work with ingredients as not to need chemical food colours and to diversify textures: crunch, shortbread, choux pastry, sponge, creams, mousses, glazes.
All 100% soy-free.
![](https://richardhawkepastry.com/wp-content/uploads/2020/12/Tarte-citron-vegan-sans-gluten-sans-lactose-richard-hawke.jpg)
![](https://richardhawkepastry.com/wp-content/uploads/2022/05/Eclair-Chocolat-Richard-Hawke.jpg)
![](https://richardhawkepastry.com/wp-content/uploads/2021/01/petit-gateau-pomme-sans-gluten-RICHARD-HAWKE-PASTRY-1.jpg)
![](https://richardhawkepastry.com/wp-content/uploads/2020/12/choux-sans-gluten-sans-sucre-richard-hawke-pastry.jpg)
![](https://richardhawkepastry.com/wp-content/uploads/2021/01/Cheesecake-Watabushi_richard-hawke-1.jpg)
![](https://richardhawkepastry.com/wp-content/uploads/2021/01/Opera-Li-chu_richard-Hawke-pastry-1.jpg)
![](https://richardhawkepastry.com/wp-content/uploads/2021/01/litchi-framboise-richard-hawke.jpg)
![](https://richardhawkepastry.com/wp-content/uploads/2022/11/choux-grue-sans-lactose-Richard-Hawke.jpg)
![](https://richardhawkepastry.com/wp-content/uploads/2021/01/Brownie-Milk-caramel_richard-hawke-pastry-1.jpg)
![](https://richardhawkepastry.com/wp-content/uploads/2021/01/Hazelnut-Peach_Gluten-and-Lactose-Free_richard-HawkeHazelnut-Peach_Gluten-and-Lactose-Free_richard-Hawke.jpg)
![](https://richardhawkepastry.com/wp-content/uploads/2021/01/Coco-abricot-vegan-RICHARD-hAWKE.jpg)
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