Pastries for All:
Gluten-free, Lactose-free, Nut-free and Vegan

Pastry

Should old recipes be adapted or new ones created? Revisit the great classics of French pastry making while addressing today’s nutritional, health and environmental concerns. All this while at the same time safeguarding the flavour, aesthetics and balance that have made the reputation of French pastry.

Charles Liets

Pastry Chef, Instructor & Consultant at Institut Paul Bocuse

Charles Liets

Duration: 3 days-21 hours

Dates: From June 26th to 28th 2023

Number of participants: 6 to 10

Requirements: Experience in the art of patisserie.

Price: €1,360 including VAT-€1,133.33 excluding VAT

Expected outcomes

  1. Learn how to make gourmet restaurant desserts for customers with special dietary requirements (gluten-free, lactose-free, nut-free, etc.)
  2. Be able to propose 100% plant-based desserts on your menu and thus delight all categories of customers
  3. Understand the product combinations that really work and learn about alternative products

Target audience

This programme is intended for chefs and patissiers working in restaurants and guesthouses.
Programme provided in French only.


Programme

  • The use of substitute products such as aloe vera, vegetable creams, flours (rice, chestnut, corn, etc.), cereals (tapioca, manioc, etc.)
  • Using substitute products in order to keep as close as possible to traditional recipes (shapes, tastes, colours, textures, flavours) or choose new recipes, and desserts created from novel combinations
  • Preparing the great classics of French pastry using gluten-free and plant-based methods: macaroons, chocolate/raspberry entremet, fruit soufflé
  • Making simple, effective and essential recipes: “New style Chantilly cream”, panacotta, granny smith-aloe vera pavlova
  • Prepare gourmet recipes, such as: granola, tapioca and coconut financier