1) At the end of our first basic course, you are now familiar with the main vegan pastry substitutes, and most importantly, you feel more confident in vegan baking, and so it’s time to explore some more elaborated, fine dining desserts.

2) This course will bring you on a journey around the world. With 4 iconic desserts, we will learn how to make sponges, pastries, creams.... We will highlight how each dessert is a perfect combination and balance of flavours and textures.

Starting with the USA and their famous pecan pie, we will present a classical version, and a funny twist baked in a saucepan. Both topped with a pecan brittle.

Back in the old continent, a break in Germany with their Black Forest gateau. This elegant dessert combines a classical chocolate sponge, a light chocolate mousse- using avocado as an egg replacer and vegan meringue- and a cherry whipped cream.

A short visit to France with a strawberry cake “Le fraisier”, the perfect example to learn how to combine flavours and textures: pastry, sponge, light mousseline cream, strawberries, and marzipan.

Ending in our home sweet home with a surprising, exotic pineapple, coconut, lime, and chocolate crumble.

At the end of each lecture, I will propose hands-on exercises to give each dessert your personal touch.

A PDF Guide book with recipes and methods is available.