What Will I Learn? The most innovative, on-trend developments in the culinary world is on the move towards sustainable diets and plant-based ingredients. The perception of luxury food items being highly calorific, high in sugar and satuated fats can be transformed to becoming light and healthy while maintaining superior quality, texture flavour and taste.
This course provides plant-based substitutes with respect to the classic techniques and skills of patisserie art and science. Recipes incorprate new ingredients which are rapidly evolving the patisserie space, such as potato starch and inulin, and techniques in aeration, emulsification, thickening and setting. All recipes are plant-based and the course also includes recipes which are gluten free and suitable for specific dietary requirements. Participants will be provided with recipe cards, video instruction and live learning with Le Cordon Bleu Patisserie chefs.
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