{"id":2166,"date":"2025-09-21T15:20:31","date_gmt":"2025-09-21T13:20:31","guid":{"rendered":"https:\/\/thomasalbert.fr\/formation\/patisserie-vegetale-substitutions-et-creativite-sans-produits-animaux\/"},"modified":"2026-05-11T17:45:12","modified_gmt":"2026-05-11T15:45:12","slug":"patisserie-vegetale-substitutions-et-creativite-sans-produits-animaux","status":"publish","type":"formation","link":"https:\/\/thomasalbert.fr\/en\/courses\/patisserie-vegetale-substitutions-et-creativite-sans-produits-animaux\/","title":{"rendered":"Vegan Pastry: Substitutions and Creativity Without Animal Products"},"featured_media":2006,"template":"","meta":{"_acf_changed":false,"_seopress_titles_title":"Vegan Pastry Training: Substitutions and Creativity Without Animal Products","_seopress_titles_desc":"Professional vegan pastry training: egg, butter and cream substitutes, 100% plant-based creations. Expert trainer Thomas Albert.","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"both","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"vegan pastry training professional","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[]},"class_list":["post-2166","formation","type-formation","status-publish","has-post-thumbnail"],"acf":{"formation_accroche":"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 pur\u00e9es, fibres, starches) to guarantee taste, texture and technological quality. The course combines theory, demonstrations and practical sessions with concrete, delicious creations.","formation_informations":{"formation_duree_heure":7,"formation_duree_jour":1,"formation_tarif":"Upon request","formation_type":["online","distanciel","presentiel","hybride"],"formation_lieu":"On-site in the laboratory"},"formation_plus_repeteur":[{"formation_plus":"Practical training applied to current issues (veganism, allergens, sustainability)."},{"formation_plus":"Modern recipes adapted for catering and shop-based baking."},{"formation_plus":"Practical tools provided: substitution matrix, technical data sheets and bonus recipes."},{"formation_plus":"Possibility of integrating the module into a comprehensive programme (4 days)."}],"formation_objectifs_repeteur":[{"formation_objectif":"Identify the challenges of plant-based baking (health, allergens, ethics, sustainability)."},{"formation_objectif":"Understanding the technological role of eggs, milk and animal fats."},{"formation_objectif":"Use suitable plant-based substitutes (aquafaba, plant-based milks, oils, fibres, starches, agar-agar, pectins)."},{"formation_objectif":"Create stable and delicious plant-based recipes (pasta, biscuits, creams, mousses, desserts)."},{"formation_objectif":"Adapt your own classic recipes to make them 100% plant-based."}],"formation_points_forts_repeteur_":[{"formation_point_fort":"Clear alternation between theory, demonstrations and practical work."},{"formation_point_fort":"Case study on the reformulation of classic recipes."},{"formation_point_fort":"Creation of a 100% plant-based dessert for shops or restaurant."},{"formation_point_fort":"Sensory analysis and feedback of the creations."}],"formation_grands_axes_repeteur":[{"formation_grand_axe":"Introduction to plant-based issues and overview of ingredients."},{"formation_grand_axe":"Theory of substitutions (eggs, milk, cream, butter) and their technological functions."},{"formation_grand_axe":"Practical work: biscuits, pastries, creams, mousses, cream fillings and jellies."},{"formation_grand_axe":"Collective creation of a 100% plant-based dessert."},{"formation_grand_axe":"Summary, tasting and practical tools for formulation."}],"formation_public_repeteur":[{"formation_public_vise":"Experienced and semi-professional pastry chefs."},{"formation_public_vise":"Experienced and semi-professional pastry chefs."},{"formation_public_vise":"Individuals undergoing retraining seeking to broaden their skills."}],"formation_prerequis":"Good command of the basics of traditional pastry making (biscuits, doughs, sponge cakes, creams).","formation_modalites_pedagogiques":"<ul data-spread=\"false\" data-pm-slice=\"3 3 []\">\r\n \t<li>Alternating theory and practice.<\/li>\r\n \t<li>Demonstrations followed by practical work.<\/li>\r\n \t<li>Case studies on plant reformulation.<\/li>\r\n \t<li>Comparative tastings and interactive discussions.<\/li>\r\n<\/ul>","formation_supports_pedagogiques":"<ul data-spread=\"false\" data-pm-slice=\"3 3 []\">\r\n \t<li>PDF materials (theory + illustrative recipes).<\/li>\r\n \t<li>Projected slideshows.<\/li>\r\n \t<li>Substitution matrix (eggs, milk, cream, butter).<\/li>\r\n \t<li>Summary table of key ingredients.<\/li>\r\n \t<li>Recipe cards and bonus recipes.<\/li>\r\n \t<li>Professional equipment provided.<\/li>\r\n<\/ul>","formation_modalites_evaluation":"<ul data-spread=\"false\" data-pm-slice=\"3 3 []\">\r\n \t<li>Continuous assessment through participation and recipe creation.<\/li>\r\n \t<li>Collective critical analysis during tastings.<\/li>\r\n \t<li>Possibility of post-training follow-up (consulting, R&amp;D, production support).<\/li>\r\n<\/ul>","formation_informations__admission":"<ul data-spread=\"false\" data-pm-slice=\"3 3 []\">\r\n \t<li>Registration possible up to two weeks before the session.<\/li>\r\n \t<li>Agreement and quote provided on request.<\/li>\r\n \t<li>Funding available (OPCO, CPF, company) (France only).<\/li>\r\n \t<li>Contact us directly by email or telephone for registration and quotes.<\/li>\r\n<\/ul>","formation_faq_repeteur":null},"_links":{"self":[{"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/formation\/2166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/formation"}],"about":[{"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/types\/formation"}],"version-history":[{"count":5,"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/formation\/2166\/revisions"}],"predecessor-version":[{"id":2303,"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/formation\/2166\/revisions\/2303"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/media\/2006"}],"wp:attachment":[{"href":"https:\/\/thomasalbert.fr\/en\/wp-json\/wp\/v2\/media?parent=2166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}