ONLINE CLASS: FINE VEGAN PASTRY

 

THIS CLASS IS OPEN TO ALL SKILL LEVELS

September 29th, 2022, 1:00pm Eastern Standard Time (Duration: 90 minutes) EST- $49.00

ONLINE CLASS: FINE VEGAN PASTRY

Chef Instructor: Anaïs Galpin, Pastry Chef @anaispastrychef

Date: Thursday, September 29th, 2022, 1:00pm Eastern Standard Time

Location: Class will be held on Zoom, the link to join will be emailed to you within 24 business hours (weekdays, 9am-5pm) of class purchase. You will also receive a reminder email with the link to join the Friday before class, the day before class and 30 minutes before class starts. The link to join the class cannot be shared.

Recorded Session: To purchase, in lieu of the live session, students can purchase the class recording. $35 for the recorded session. Students will also receive a discount code for 20% off your next purchase on our online boutique.


Class includes: Live Session: Class recipe book and a 20% discount code for our online boutique will be sent the Friday before class starts. All live sessions feature the opportunity to ask questions via chat box throughout the class and additional time is set aside at the end of class for a Q&A session. The class recording will be sent the day after class.

Recorded Session: Class recipe book, recording and a 20% discount on your next purchase on our online boutique. In lieu of a Q&A session at the end of class, students can email ecolebrooklyn@valrhona.com with any questions pertaining to the class material.


Note: For customers located in Puerto Rico and countries other than the United States please email ecolebrooklyn@valrhona.com to sign up and pay for the class.


Class Description:

Discover how to create fine vegan pastry through the eyes of renowned vegan French Pastry Chef Anaïs Galpin during this online class with l'École Valrhona Brooklyn!

Drawing from her experience training pastry chefs around the world, including a collaboration with Maison Ladurée in Beverly Hills on a plant-based menu, Chef Anaïs will teach you a really useful vegan pastry techniques and tips so you can feel confident to take on the challenge of vegan pastry. You will learn how to prepare the different components of vegan pastries, making taste and texture a priority. 

Influenced by modern French pastry, her vision and aesthetics lean towards a minimalist and simple presentation, allowing for a surprise element within each recipe. 

Chef Anaïs will discuss the different types of vegan ingredients and substitutes, and how to take the most seasonal and natural approach possible. 

Objectives:

  • Discover how to make modern and seasonal vegan pastries without using animal products typically used in pastry, such as dairy, eggs, or gelatin.
  • Become familiar with vegan ingredients, focusing on natural ingredients and seasonality.
  • Learn vegan pastry techniques and tips that you can replicate in your kitchen.

Chef Bio: 

Anaïs Galpin, born and raised in France, had a sweet tooth from the start. Since early childhood, she held a special place in her heart for tarts, clafoutis and other classic French pastries. Her law studies and life in Canada first led her to begin her professional career practicing intellectual property law in Montreal.
However, Anaïs wanted more opportunities to exercise her creativity through her culinary expression. Inspired by the necessity for a more compassionate way of making and consuming baked goods, she began her journey in plant-based pastries. Self-taught and curious, she started with traditional French recipes, turning them fully plant-based by re-defining the classical bases, such as butter, pâte sucrée, pastry cream, meringue and whipped cream.
In the summer of 2019, she had the amazing opportunity to be involved, in collaboration with American chef Matthew Kenney, in the implementation of a plant-based menu for Maison Ladurée in Beverly Hills, California. She is currently pursuing various other collaborations and plant-based pastry consultations around the world, with chefs and restaurants alike.
Her vision and aesthetics are influenced by the modern French pastry; she leans towards a minimalist and simple presentation, allowing for a surprise element within the complexities of the pastry’s recipe.
Anaïs has inspired the confidence of several renowned culinary institutions, chefs and bakers, including Maison Ladurée, Matthew Kenney Cuisine, Quebec pastry chef Patrice Demers and Matt Adlard. Her work has also been mentioned in several publications, including the Journal du Pâtissier, La Presse, VegNews magazine and the Forbes website.

 

 
 

Cancellation Policy: As this is an online class, we apologize that we are unable to issue a refund for the class. If you miss the class, we will send you a recorded video of the course and you will be able to ask questions by e-mail to our Chef.