Fine Vegan Pastry Master Class - Nuts & Chocolate

Learn how to prepare and finish three fully vegan fine pastries. Master the art of balancing vegan pastry recipes. No compromise on taste and texture.

Recommended by Teachable

$

315

FREE

$

280

$

315

  • Step-by-step detailed and technical videos by an innovative French pastry chef
  • More than 15 technical recipes
  • More than 150 minutes of videos
  • Unlimited access to the videos for 6 months from enrolment date
  • Downloadable PDF document detailing the list and quantity of each ingredient needed to make each recipe
Teachable Best Price Guarantee™

If you find it cheaper anywhere else, we'll refund you the difference.

Price:

$

315

FREE

$

280

Teachable Best Price Guarantee™

If you find it cheaper anywhere else, we'll refund you the difference.

Your Outcome

About this course

The Nuts & Chocolates Masterclass is a series of three step-by-step videos showing how to make 3 fully plant-based entremets around the theme of nuts and chocolates.



In this Master Class, I associate, for each pastry, a nutty flavour (almond, coconut and peanut) with a chocolate cover (dark chocolate, almond cover, yuzu cover and plant-based “milk” chocolate), showing that the world of plant-based pastries offers endless opportunities of surprising and comforting flavours associations.



I address many different techniques and clearly explain how to make each recipe composing these three entremets.



The Master Class includes more than 15 technical recipes and 150 minutes of videos (unlimited access for 6 months from enrolment date). I provide, for each Master Class, a downloadable PDF document detailing the list and quantity of each ingredient needed to make the recipes constituting the entremets.

What Students Say

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Your Instructor

Anais Galpin

It all started with my childhood in France, a taste for good things, a love for gourmet pastries and for the power of flavors. Then life: law school, becoming a lawyer in Montreal, adapting, performing. And, suddenly, the need for something different. I wanted to feel the material, and to shape it: that was the turning point that led me to change my professional path and move from practicing law to baking plant-based pastries, with a real leap into the void two years ago.

In the meantime, I experienced a deep shift in awareness regarding food and our consumption habits. Plant-based eating imposed itself in my life, for all possible reasons, including out of compassion for all of the beings that inhabit this planet.

That's when I began to veganize the basics of classic French pastries such as butter, sweet dough, custard and whipped cream. Influenced by modern French pastry and the aesthetics of Scandinavian cuisine, I particularly enjoy working with a simple and clean presentation with a focus on taste and texture.

In the summer of 2019, I 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. I am currently pursuing various other collaborations and plant-based pastry consultations around the world, with chefs and restaurants alike.

Frequently asked questions

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Try any course on Teachable Discover and if after 30 days, you were not impressed, you can request a full and complete refund.

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Fine Vegan Pastry Master Class - Nuts & Chocolate

By
Anais Galpin

Learn how to prepare and finish three fully vegan fine pastries. Master the art of balancing vegan pastry recipes. No compromise on taste and texture.

Recommended by Teachable

Your Outcome

  • Step-by-step detailed and technical videos by an innovative French pastry chef
  • More than 15 technical recipes
  • More than 150 minutes of videos
  • Unlimited access to the videos for 6 months from enrolment date
  • Downloadable PDF document detailing the list and quantity of each ingredient needed to make each recipe
Best Price Guaranteed*
$
$
FREE
280
315
$
315
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Price:
$
280
315

About this course

The Nuts & Chocolates Masterclass is a series of three step-by-step videos showing how to make 3 fully plant-based entremets around the theme of nuts and chocolates.



In this Master Class, I associate, for each pastry, a nutty flavour (almond, coconut and peanut) with a chocolate cover (dark chocolate, almond cover, yuzu cover and plant-based “milk” chocolate), showing that the world of plant-based pastries offers endless opportunities of surprising and comforting flavours associations.



I address many different techniques and clearly explain how to make each recipe composing these three entremets.



The Master Class includes more than 15 technical recipes and 150 minutes of videos (unlimited access for 6 months from enrolment date). I provide, for each Master Class, a downloadable PDF document detailing the list and quantity of each ingredient needed to make the recipes constituting the entremets.

What Students Say

No items found.

Your Instructor

Anais Galpin

It all started with my childhood in France, a taste for good things, a love for gourmet pastries and for the power of flavors. Then life: law school, becoming a lawyer in Montreal, adapting, performing. And, suddenly, the need for something different. I wanted to feel the material, and to shape it: that was the turning point that led me to change my professional path and move from practicing law to baking plant-based pastries, with a real leap into the void two years ago.

In the meantime, I experienced a deep shift in awareness regarding food and our consumption habits. Plant-based eating imposed itself in my life, for all possible reasons, including out of compassion for all of the beings that inhabit this planet.

That's when I began to veganize the basics of classic French pastries such as butter, sweet dough, custard and whipped cream. Influenced by modern French pastry and the aesthetics of Scandinavian cuisine, I particularly enjoy working with a simple and clean presentation with a focus on taste and texture.

In the summer of 2019, I 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. I am currently pursuing various other collaborations and plant-based pastry consultations around the world, with chefs and restaurants alike.

Frequently asked questions

No items found.

30 Day Money Back Guarantee

It's completely risk free to buy a course on Discover.

Try any course on Teachable Discover, and if you are not impressed, you can request a full refund within 30 days.