301 – Improvising Vegan Desserts
Vegan desserts have an entirely different energy body than those using cream/milk and eggs. Many chefs prefer the technical finesse of vegan pastry and desserts because they offer great texture. Learning how to use whole fat and minimally refined and low processed sugar, whole grain flours and natural binders, prepares us to invent. This course is equally about invention and the cookie, cake, and custard forms of desserts. With the information in this course muffins, pies, and pastry are equally understood.