A Vegan Cuisine Course dedicated to amateurs and professionals who want approach the alternative pastry with unconventional ingredients.
We will make a version of the Croissant dough (strongly inspired by the Paris Ritz recipe) without using any butter, eggs and animal products. That way we will make the classic Croissant, Pain au chocolat and Pain aux raisins. The peeling will be made with a vegetable "butter" prepared on spot, with a more stable, easie to perform revised recipe.
Detailed program:
* Preparation of vegetable butter for the peeling with the necessary technical characteristics
* Preparation of the mixture (with flour type 2)
* Theoretical explanations on ingredients and working method: types of flour (00, 0, 1, 2 or integral, concept of strength), method of dough and folds
* Puffing with prepared butter, relative folds and rests
* Alternative dough with coconut butter
* Product size and leavening
* Backing
Each lesson includes a short lunch break during which a snack will be offered.
Each participant will have a complete pantry of recipes, procedures and technical notions.
Note: alternatives with hydrogenated fats, or non-hydrogenated margarines, or fats with more or less low percentages of palm oil or canola oil or related products will not be proposed or mentioned. Only high quality and organic vegetable fats will be used.
At the end of the lesson, analysis of prepared products and distribution of participation certificates will take place.
** Warning: this course is NOT gluten-free! **
For information and reservations write me at info@barbarasilanus.net, or fill out the form on this site:
https://www.barbarasilanus.net/appuntamento/2018-09-29-croissant-vegano/