Pastry chef and inclusive pastry consultant (Liguria, Italy)

Francisco Broccolo

What's included?

  • 1h 44m HD video
  • 4 recipes 
  • 26 lessons
  • Recipe Book (English, Spanish)
  • Course certificate
    Spanish
    English, Spanish, Italian, French, German, Portuguese



Presentation

Haute patisserie made without animal fats, suitable for vegans and vegetarians.

On this online course, we are going to create exquisite desserts replacing basic ingredients of traditional patisserie such as eggs, milk, butter and gelatine of animal origin, with plant-based products. 

For this inclusive patisserie, we will use the same principles of traditional patisserie including the techniques used for making cakes, sablés, mousses or gelées to obtain an emulsion, aeration, gelling and thickening, except we will use alternative products such as vegetable protein, fibre, modified starches, sucrose substitutes, 100% vegetable gelling agent, resulting in organoleptic qualities very similar to tradition. 

The aim of the course is for the student to be able to understand the behaviour of the ingredients used, which will allow them to extrapolate this knowledge and replace traditional ingredients.

Course curriculum

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What you'll learn

You will learn the secrets of modern pastry, substituting butter, eggs or gelatin of animal origin for alternative plant-based products

In this online course, you will acquire the basic knowledge to be able to make magnificent traditional patisserie desserts and signature cakes by substituting ingredients traditionally associated with patisserie such as eggs, butter, animal-based gelatins, for other products such as potato starch, apple pectin and our own olive oil butter.

Francisco Broccolo will be making an egg and lactose-free sablé, cake batter and fruit and chocolate cream without eggs or dairy products, as well as mousses with a plant-based meringue replacing the traditional meringue that present an identical texture and strong flavour even if these mousses don’t contain any dairy or gelatine.

In addition, all of this is accompanied by haute patisserie techniques and exquisite touches.

Who is it for?

Patisserie students and professionals. In general, anyone interested with basic knowledge of patisserie

Necessary Materials

Equipment or materials recommended for some recipes (not essential for the course):

  • Electric whisk 
  • Mixer 
  • Electric scale
  • Air compressor with gravity gun 
  • Blast chiller
  • Digital thermometer 

Instructor

Pastry chef and inclusive pastry consultant (Liguria, Italy)

Francisco Broccolo

Francisco Broccolo is a pastry chef and chocolatier. He started in gastronomy at the age of 16 as a kitchen assistant. He trained as a chef in a school restaurant in Venezuela. While working as a chef, he studied pedagogy. He started working as an instructor in institutes and universities in Venezuela for 5 years. He has always had direct and indirect contact with cocoa. From there, he ventured into the world of cocoa and chocolate. He decided to train in the managerial area of the cocoa industry at the Central University of Venezuela. His training in pastry and chocolate started with Pierre Mirgalet (MOF). After several years working as a cooking and pastry instructor, he went on to work as a Corporate Chef for a hotel chain in the Dominican Republic and Mexico. He moved to Italy to develop a project for a pastry shop free of gluten, dairy, and eggs due to strong demand in the area. From there arises his need to conduct further research on more inclusive desserts. During his stay in Italy, he worked in Genoa. During his vacations, he took the opportunity to go to Barcelona and train at the Escola de Pastisseria del Gremi de Barcelona, where he did a Masters. Recently he has focused on research and development to offer products adapted to most dietary needs. He works consulting and training online and in person.

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