Formation "Vegan Pastry: Substitutions and Creativity Without Animal Products"
This one-day training course teaches the basics and techniques for reformulating and creating pastry recipes without eggs, butter, gelatin or dairy products. Participants will learn how to use modern substitutes (aquafaba, plant-based milks, nut butters and purées, fibres, starches) to guarantee taste, texture and technological quality. The course combines theory, demonstrations and practical sessions with concrete, delicious creations.
Duration
7h / 1 jour(s)
Price
Upon request
Terms and conditions
En ligne, A distance, En présentiel, Hybride
On-site in the laboratory
Learning objectives
- Identify the challenges of plant-based baking (health, allergens, ethics, sustainability).
- Understanding the technological role of eggs, milk and animal fats.
- Use suitable plant-based substitutes (aquafaba, plant-based milks, oils, fibres, starches, agar-agar, pectins).
- Create stable and delicious plant-based recipes (pasta, biscuits, creams, mousses, desserts).
- Adapt your own classic recipes to make them 100% plant-based.
Training highlights
- Practical training applied to current issues (veganism, allergens, sustainability).
- Modern recipes adapted for catering and shop-based baking.
- Practical tools provided: substitution matrix, technical data sheets and bonus recipes.
- Possibility of integrating the module into a comprehensive programme (4 days).
Key points of the training
- Clear alternation between theory, demonstrations and practical work.
- Case study on the reformulation of classic recipes.
- Creation of a 100% plant-based dessert for shops or restaurant.
- Sensory analysis and feedback of the creations.
The main axes of training
- Introduction to plant-based issues and overview of ingredients.
- Theory of substitutions (eggs, milk, cream, butter) and their technological functions.
- Practical work: biscuits, pastries, creams, mousses, cream fillings and jellies.
- Collective creation of a 100% plant-based dessert.
- Summary, tasting and practical tools for formulation.
Target audience
- Experienced and semi-professional pastry chefs.
- Experienced and semi-professional pastry chefs.
- Individuals undergoing retraining seeking to broaden their skills.
Prerequisites
Good command of the basics of traditional pastry making (biscuits, doughs, sponge cakes, creams).
Teaching methods
- Alternating theory and practice.
- Demonstrations followed by practical work.
- Case studies on plant reformulation.
- Comparative tastings and interactive discussions.
Resources
- PDF materials (theory + illustrative recipes).
- Projected slideshows.
- Substitution matrix (eggs, milk, cream, butter).
- Summary table of key ingredients.
- Recipe cards and bonus recipes.
- Professional equipment provided.
Assessment and monitoring procedures
- PDF materials (theory + illustrative recipes).
- Projected slideshows.
- Substitution matrix (eggs, milk, cream, butter).
- Summary table of key ingredients.
- Recipe cards and bonus recipes.
- Professional equipment provided.
Admission information
- Registration possible up to two weeks before the session.
- Agreement and quote provided on request.
- Funding available (OPCO, CPF, company) (France only).
- Contact us directly by email or telephone for registration and quotes.
