Recipes adapted to plant-based trends.
Push back the frontiers of plant-based patisserie with an approach that's both creative and technical!
Explore a range of textures, from crunchy to fondant, including mousse, cookie, whipped cream and icing, in 7 original recipes.
The chef will be accompanied by a Louis François technician, on hand to advise you and answer any questions you may have.
Objectives
- Working with plant-based specifications in an innovative way
- Create 100% freeze-stable recipes that can be set up just like traditional pastries.
- Diversify textures: crisp, cookie, creamy, mousse, whipped cream, icing.
- Learn how to work with protein for overrun.
- Stabilize and intensify recipes for fruit mousses and coulis while reducing the amount of sugar.
- Learn more about alternatives to gelatin.
- Discover the use of fiber in recipes.
- Work in natural colors (100% dye-free).
- Technology for a better understanding of ingredients in recipes.
- Using psyllium.
Planned resources
Training room, PC/projector, training booklet, Louis François pastry laboratory and ingredients.
Next sessions
June 26, 2025
