1 lecture/demonstration; 4 all-day hands-on classes
- Classes are limited to 14. The class is now full, but a waitlist is available
- A certificate of completion will be issued to those students attending the full 5 days.
- Fran’s 2 cookbooks are included in the fee.
If you’re on a mission to make world-class vegan desserts, sign on for some “basic training” in the field with the Vegan Baking Boot Camp Intensive©. Learn the tactics involved in baking without dairy, eggs, and refined sugar, or odd ingredients. The entire operation was developed by Fran Costigan, vegan pastry chef-instructor and author of Great Good Desserts Naturally, More Great Good Desserts Naturally, and the Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, the books considered the “bibles” of vegan pastry arts. You’ll gain the confidence to adapt many standard recipes to delicious vegan versions, as you learn about foundational pastry technique and ingredients specific to vegan baking. Quality organic, seasonal ingredients will be emphasized, including whole grain flours, organic fair-traded sweeteners (both liquid and granulated), vegan gelatin (agar-agar), root starches, non-dairy milks, sulfite-free dried fruits, chocolate, cocoa, pure extracts, leavening agents and much more. Novice and experienced bakers and everyone in between will benefit from the expert training offered in this unique intensive. Plating of desserts will be practiced daily and a dessert buffet party will be our finale.
In this class you’ll learn to bake the best chocolate cakes around…that just happen to be vegan! We’ll make multiple variations, as well as go over gluten-free options. After perfecting the basic recipe, we’ll make: Bittersweet Ganache-Glazed Chocolate Torte with Cranberry Coulis; Sacher Torte with Schlag; Brooklyn Blackout Cake; Chocolate Pecan Cranberry Coffee Cake; and Chocolate, Orange, and Almond Olive Oil Cake.
For more information visit: http://recreational.ice.edu/Courses/Detail/15474
Brooklyn Blackout Cake photo by Kate Lewis.
In this class you’ll make a wide range of scrumptious desserts that all happen to be vegan. And everything but the eclairs is gluten-free! We’ll make and then enjoy: Buche de Noel with Marzipan Mushrooms; Mocha Creme Brûlée; English Trifle; Matcha White Chocolate Mousse; Eclairs; and Mendiants.
For more information visit: http://recreational.ice.edu/Courses/Detail/15475
Buche de Noel photo by Kate Lewis