Course

Confectionary course VEGAN AND GLUTEN-FREE DESSERTS

Ana Florencia Davila

Michał Świerad

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Vegan and gluten free desserts - patisserie course

star TRAINING PROGRAMME

The course covers the following topics:

- recipes for cakes and sponge cakes without eggs or the use of gluten-containing flours, as well as dairy products,
- the use of gelling, thickening and emulsifying agents in vegetarian desserts,
- alternative products as replacement for eggs,
- preparing chocolate mousses without the use of cream,
- creating vegan friendly ganaches and creams
- making vegan cake toppings,
- making vegan macaroons,
- butter substitutes to be used in vegan cooking.
- the art of decorating vegan and gluten-free desserts

people INTENDED FOR

This course is intended for professionals and enthusiasts of vegan and gluten-free confectionery, which has already become an industry staple. We have created this training programme for professionals looking for inspiration and innovative solutions, and those who want to improve their skills and techniques to produce excellent vegan and gluten-free desserts and seamlessly combine flavours and textures. If you want to discover many interesting ideas for desserts that do not contain animal products or gluten and find practical tips on how to decorate them, then you should definitely sign up!

chef's hat Examples of confectionary creations

Below you will find examples of confectionary examples made during the course. We shall inspire you to make them by yourself in your own atelier!

Deser wegański mango - matcha

WE PROVIDE

    • A workplace fully equipped and modern appliances produced by the leaders of the confectionery industry.
    • High-quality raw materials and products to be used in the training
    • Printed recipes which serve as practical “guides” during the course
    • Training certificate
    • An apron that the participants may take with them after the training
    • Creative atmosphere, drinks and lunch
    • 24 h parking
    • Post-training technological support

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