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Making a cake without breaking eggs, without any animal proteins, is not a crime of lèse-majesté and even less a fault of (good) taste.
Making astonishing 100% plant-based cakes requires mastering a few techniques and rules, which this workshop will introduce you to in a sweet and gourmet atmosphere: base and substitutes (eggs, milk, cream, etc.), making a pastry (tart base, sponge cake, etc.), making a plant-based cream (e.g. ganache, cream, vanilla or whipped cream).
Copyrights ©Sanglier Hirsute
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Datatourism data updated on: 2024-05-16 01:21:16.336