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FREE LIVE WORKSHOP

The irresistible vegan chocolate dessert by a French pastry chef

Featuring:
Anais Galpin
Hosted By:

Anais has traveled around the world to create, individually or in partnership with other pastry chefs, plant-based  delicacies with a modern and refined aesthetic. The key components of her creative process are sharing, curiosity and compassion. 


In this hour-long, free, workshop, Anais will show you how: 


  • A detailed step-by-step recipe of a delicious chocolate dessert composed of a chocolate mousse, a light vanilla whipped cream (without coconut taste!) and a thin and crispy cocoa nib tuile. 
  • Some technical tips from a French pastry chef on how to tackle the broad horizon of vegan pastry.
  • Master the art of creamy, light and airy dairy-free and eggless chocolate mousse.
  • Learn how to make a delicious vegan whipped cream without any additives and without any coconut taste.
  • Finish your dessert with a beautiful tuile that clearly makes a wow effect.


Registration is free.

Details

Date: February 25, 2021

Time: 11:00 a.m EDT / 8:00 a.m PT


‍Even if you cannot make it live, register anyway and we'll send out a workshop replay. Hope to see you live!

Register NowRegister Now

Featuring

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.

Workshop

The irresistible vegan chocolate dessert by a French pastry chef

Recorded on:

February 24, 2021

Featuring

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.

Free Pre-Recorded Workshop
Free Pre-Recorded Workshop
Free Live Workshop
Clubhouse

The irresistible vegan chocolate dessert by a French pastry chef

Featuring
Anais Galpin

Featured in Discover Fest

Wednesday, February 24, 2021
11:00 am
Eastern time
Duration:
1 hour
  • Free workshop.
  • Live Q&A session after.
  • Receive the recording if you can't make it live
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Anais has traveled around the world to create, individually or in partnership with other pastry chefs, plant-based  delicacies with a modern and refined aesthetic. The key components of her creative process are sharing, curiosity and compassion. 


In this hour-long, free, workshop, Anais will show you how: 


  • A detailed step-by-step recipe of a delicious chocolate dessert composed of a chocolate mousse, a light vanilla whipped cream (without coconut taste!) and a thin and crispy cocoa nib tuile. 
  • Some technical tips from a French pastry chef on how to tackle the broad horizon of vegan pastry.
  • Master the art of creamy, light and airy dairy-free and eggless chocolate mousse.
  • Learn how to make a delicious vegan whipped cream without any additives and without any coconut taste.
  • Finish your dessert with a beautiful tuile that clearly makes a wow effect.


Registration is free.

Details

Date: February 25, 2021

Time: 11:00 a.m EDT / 8:00 a.m PT


‍Even if you cannot make it live, register anyway and we'll send out a workshop replay. Hope to see you live!

Featuring

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.

Free Workshop Replay

The irresistible vegan chocolate dessert by a French pastry chef

Click here to download

Free resources

Free resources

Recipe

Chocolate Mousse:


200g 60% dark chocolate

220g soy milk

60g sugar (here brown sugar or Muscovado)

80g aquafaba (water from chickpea can or homemade)

A few drops of lemon juice

1 pinch of fleur de sel


Vanilla Whipped Cream:

For the recipe, use a whipped cream dispenser with 1 gas cartridge for 1/2 a liter liquid.


340g soy milk

50g sugar (here maple sugar)

1/2 vanilla bean

200g deodorized coconut oil


Cocoa Nibs Tuiles:

Bake at 190C (375F) for 7-10 minutes.


3g corn starch

10g water

25g vegan butter or margarine

40g sugar (here 20g brown sugar or muscovado + 20g maple sugar)

13g agave syrup

40g cacao nibs

Click here to download

Free resources

Featuring

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.

Course featured in this workshop

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.

View Course
$
315
280
280
$
315