by Muriel Schiffmann
Course details: Course 100% Online | Register prior to course start date | Starts Today!
Format: Online | Learn at your own pace | Re-start & Pause Anytime
Risk free 30 day refund guarantee from date of purchase, or from course launch start date if purchased during the pre-launch offer.
Who is this course for: Passionate Foodies, Professional Chefs, Hôteliers & Restaurateurs who wish to expand their repertoire, knowledge, and skills of fine vegan plant based specialties.
Contents: You will learn how to make delicious fine vegan French Macarons using different ways to successfully replace the non-vegan ingredients. You will also be able to crafts a wide variety of flavors, including the classics such as chocolate, vanilla, strawberry, coffee, etc... And also other more exotic flavors...
What you'll get:
- You will learn all the details, at your own pace, and with the ability to repeat each lesson as much as you want, and as often as you need, on how to make a wide variety of fine delicious French vegan macarons.
- You will learn how to make many different flavors, from the classics, to other more exotic versions.
THE COURSE LESSON PLAN
1- Introduction to the Course:
the MACARON | Welcome, History & Presentation
Replacing the Egg Whites
the PDF Recipe Course Book
2- The Key Steps for Making Fine Vegan French Macarons
the Key Steps to Successfully Make Fine French Vegan MACARONS
the Key Steps for the Ganache
3- The Basic Recipes
the Vegan “Egg Whites”
the Vegan Cream
the Tant pour Tant
the Italian Meringue
4- The Macaron Specialties & Flavors
the Raspberry | MACARON
the Lime | MACARON
the Basil & Lime | MACARON
the Chocolate | MACARON
the Vanilla | MACARON
the Caramel | MACARON
the Caramel & Chocolate | MACARON
the Caramel & Apple Tatin | MACARON
the Strawberry Ganache | MACARON
the Pistachio | MACARON
the Masala Chai Tea | MACARON
the Coffee | MACARON
the Black Sesame | MACARON
le Gateau aux MACARONS Perdus | CAKE
Muriel Schiffmann, Founder & Head Chef of the Vegan Foodie Project
Nationality: France | Home based in Miami, Florida USA
Languages spoken: French, Spanish, and English
Awards: Grand Prix, France’s National Culinary Academy
Experience and Background: Culinary Instructor & Educator for almost 20 years, and also former owner and head chef of her own independent bakery & café. She is the co-author of the award winning “Master French Pastry” book series, co-written with Christian Forais, former Head Pastry Chef of the Ritz Paris.
Hotel & Culinary Education
Diplôme Master de Pâtisserie, Ecole Ritz-Escoffier, Paris France
Diplôme de l’Art de la Pâtisserie Française, Ecole Ritz-Escoffier, Paris France
Diplôme de Pâtisserie, Ecole Ritz-Escoffier, Paris France
Certificates of Specialization:
Boulangerie & Viennoiserie, Ecole Ritz-Escoffier, Paris France
Pains de Tradition et de Qualité, Ecole LeNôtre, Paris France
Desserts Prestige à l’Assiette pour Restaurants, Ecole LeNôtre, Paris France
Viennoiseries et Pâtes, Ecole LeNôtre, Paris France
Glaces et Entremets Glacés, Ecole LeNôtre, Paris France
Les Amuse-Bouches, Ecole LeNôtre, Paris France
Chocolat: Initiation et Trempage, Ecole LeNôtre, Paris France
Petits Gâteaux: Des choix infinis, Ecole LeNôtre, Paris France
Petits fours 1, Ecole LeNôtre, Paris France
Petits fours 2, Ecole LeNôtre, Paris France
Mise en Scène et Décorations de Buffets, Ecole LeNôtre, Paris France