If you're on a mission to make world-class vegan desserts, sign on for some "basic training" in the field. Learn the tactics involved in baking without dairy, eggs, and refined sugar. The entire operation was developed by Fran Costigan, vegan pastry chef-instructor and author of Great Good Desserts Naturally and More Great Good Desserts Naturally, the books considered the "bibles" of vegan pastry arts. You'll learn to use ingredients specific to vegan baking and gain the confidence to adapt many standard recipes to delicious vegan versions. Quality organic, seasonal ingredients will be emphasized, including whole grain flours, organic fair-traded sweeteners (both liquid and granulated), vegan gelatin (agar-agar), arrowroot and kuzu starches, non-dairy milks, sulfite-free fruit, chocolate, cocoa, carob, pure extracts, leavening agents and much more. Novice and experienced bakers alike 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.
Day 1: Introduction to and Fundamentals of Vegan Desserts
lecture and demonstration
The series begins with an introduction to the various ingredients used to make vegan desserts. Selection of essential baking equipment will be discussed and an introduction to the classroom kitchen will be included. Fran will demonstrate, and you will taste: Agar-Based Fruit Gels (Kanten) • Nut Creams • Tofu Whips and Creams • Cornbread.
Thursday, February 16, 4:00 - 8:00 p.m.
Day 2: Creamy and Gelled Desserts, Sauces, and Introduction to Measuring, Sifting and Mixing Batters
Today you will learn how to use the foundation ingredients such as dairy-milk alternatives, agar, arrowroot, kuzu, tofu and nuts to make vegetarian gelatin-based and creamy desserts, sauces, creams, whips, and begin to measure, sift and mix batters. You will prepare: Blueberry Gels (Kanten) • Fruit Soup & Fruit Salad • Nut Creams • Banana Mousse • Mango Mousse • Coconut Chocolate Mousse • Chocolate Pudding • Carob Pudding • Creamy Brown Rice Pudding • New Orleans Bread Pudding • Pumpkin Rice Pudding • Maple Tofu Whip • Ginger Tofu Cream • Maple Cider Sauce • Hard Sauce • Chocolate Sauce • Chocolate Pudding Cake.
Friday, February 17, 3:00 - 10:00 p.m. (1-hour break)
Day 3: Cookies, Bars, Muffins, Biscuits, Scones, Shortcakes, Slumps and Crumbles
Measure, sift and mix dough and batters for a variety of cookies, bars, and muffins to tuck into your knapsack, plus comfort food such as biscuits, scones, shortcakes, and fruit desserts served warm from the oven. Vanilla Cut-Out Cookies • Peanut Butter Cookies • Chocolate Chip Cookies • Anise Almond Biscotti • Gluten-Free Lace Cookies • Jam Dot Cookies • Orange Ginger Crisps • Oatmeal Raisin Cookies • Apricot Nut and Oat Bars • Double Chocolate Fudge Brownies • Oat Sesame Squares (Gluten Free) • Honey-Free Better Baklava • Banana Walnut Bread • Pumpkin Muffins • Power Breakfast Muffins • Basic Biscuits • Currant Scones • Chocolate Chip Scones • Seasonal Fruit Shortcakes • Cranberry-Pear Slump • Seasonal Fruit Crumble (Gluten-Free Variations).
Saturday, February 18, 10:00 - 5:00 p.m. (1-hour break)
Day 4: Pies and Tarts
Each student will make a pastry dough pie crust and pressed cookie crusts will also be made, fillings prepared, and we'll assemble and bake all day long. The lineup looks impressive. Foolproof Flaky Pie Dough and Pressed Cookie Crusts • Rustic Apple Tarts • Perfect Pumpkin Pie with Candied Nuts • Southern Style Maple Sweet Potato Pie • Mile High Apple Streusel Pie • Cranberry-Pear Galette • Lemon Cream Tart • Black Bottom Coconut Banana Cream Pie • Gorgeous Grape & Orange Cream Tart with Cornmeal-Pignoli Crust • Chocolate Silk Tart.
Sunday, February 19, 10:00 - 5:00 p.m. (1-hour break)
Day 5: Perfect Cakes and Fabulous Frostings, Fillings & Creams
Learn to make and decorate a collection of classics you'll want in your arsenal for special occasions, lunchboxes and even for every day. The Layer Cakes: Versatile Vanilla Cake • Coconut Cloud Layer Cake • The Chocolate Layer Cake to Live For • Carob German Not Chocolate Cake • 24-Karrot Cake. The Big Cakes and Tortes: Orange-Chocolate Chip Bundt Cake • Cinnamon Streusel UnCoffee Cake • Almond Orange Extra Virgin Olive Oil Torte. The Frostings, Fillings and Creams: Ultimate Chocolate Frosting • Chocolate Ganache • Coconut Pecan Filling • It's Like Lemon Curd • Berry Cream • West Indies Coconut Cream • Coconut Whipped Cream.
Monday, February 20, 10:00 - 5:00 p.m. (1-hour break)
Instructor: Fran Costigan
Fee for entire series: $1550 (Fran's book is included in fee.)
Classes are limited to 14 people. A certificate of completion will be issued to those students attending the full 5 days. Sorry, no exceptions!
Our ingredients are organic when available and fair traded. Our prices reflect that.