Pastry Class: Mastering Alternative Ingredients: Vegan, Dairy-Free and Gluten-Free Desserts
This online class will give you the skills to quickly and efficiently modify your desserts to bake impressive chocolate desserts utilizing ingredients in different preparations and textures!
July 7: 10am-12:30pm EST
For the first time ever, experience L’École Valrhona at home through our new online classes. Enjoy the same expertise you expect from our pastry classes in a convenient, virtual format. Renowned L’École Valrhona pastry chef, Guillaume Roesz will lead you through three demonstrations from our professional pastry kitchen in Brooklyn. Scroll down to learn more about our class offerings!
Food allergies and special diets have become a major focus in the food industry. Accommodating guests with dietary constraints and food allergies such as gluten-free, dairy-free, and vegan can be challenging, but it is essential. In this innovative class, after more than three years of R&D on this topic, we break down pastry techniques, trends and recipes to help you adapt to your customers' needs. Chef Guillaume will discuss the key substitutions for the ingredients that need to be replaced and explain how to rebalance recipes with innovative ingredients to achieve unmatched taste and texture in your desserts. He will teach you how to rethink pastry concepts with dietary restrictions in mind and how to use alternative flours and accessible vegan substitutions in your desserts. Not only will these desserts satisfy guests with special diets, they will also appeal to all customers.
Experience in a professional kitchen is not necessary, but a foundation of basic pastry techniques will help you be successful in this course.