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, French, German)
  • Course certificate
    Spanish
    English, Spanish, Italian, French, German, Portuguese



Presentation

Haute patisserie made without animal-derived ingredients. Suitable for both vegans and vegetarians.

In this online course, we will create exquisite desserts by replacing traditional patisserie ingredients, such as eggs, milk, butter, and animal-derived gelatin, with plant-based ingredients.

We will use the same classic patisserie techniques, such as emulsion, aeration, gelling, and thickening, yet we will use alternative products, like vegetable protein, fiber, modified starches, sucrose substitutes, and 100% vegan gelling agents to achieve results that mimic traditional patisserie.

 The aim of this course is to enable you to understand how these plant-based ingredients behave, and for you to carry this knowledge with you as you adapt your pastry making to vegan products.

Course curriculum

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What you'll learn

Expect to learn the secrets of modern pastry-making by replacing traditional animal-derived ingredients with 100% plant-based alternatives.

In this online course, you will acquire the basic knowledge for making magnificent traditional patisserie desserts and signature cakes by substituting eggs, butter, cream, and animal-derived gelatins with vegan alternatives like potato starch, apple pectin, and our own olive oil butter.

Francisco Broccolo will show you how to make a sablé, cake batter, and chocolate cream without eggs or dairy products, plus you’ll learn how to create authentic mousses by replacing traditional meringue with a plant-based meringue that’s identical in texture and flavor.

Chef Broccolo will also reveal haute patisserie techniques and his own signature touches.

Who is it for?

Patisserie students, professionals, and anyone interested in elevating his or her knowledge of patisserie.

Necessary Materials

The following items are recommended for some recipes (they are not required to take the course):

  • Handheld mixer 
  • Stand 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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Frequently Asked Questions

  • What are Scoolinary's online courses?

    Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several video lessons and downloadable recipes.

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    We value the time and effort you put into our courses, which is why you'll get a Course Certification upon completion of every course.

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