RECIPES INCLUDE
- Zebra Nostalgic Swiss Rolls Gourmet snack sized Swiss Rolls made of a cooked Choux Sponge cake, filled with stable vanilla chantilly cream, coated in a decedent dairy-free white Chocolate Glaze Shell garnished with zebra stripes (No special Ingredients or egg-replacer used)
- Chocolate Nostalgic Swiss Rolls Gourmet snack sized swiss rolls made of a cooked Choux Chocolate Sponge cake, filled with stable chocolate chantilly cream, coated in a decedent dark Chocolate Glaze Shell. (No special Ingredients or egg-replacer used)
- London Fog Roll Earl grey Souffle Sponge, Raspberry Confit, with a luxurious dairy-free "mascarpone" mousse. Garnished with cream, raspberries and a hint of Yuzu Lemon curd.
- Matcha Mango Roll Matcha infused Genoise Sponge cake, Exotic fruits marmalade, dairy-free Cheesecake Cream and Fresh Mango.
- Create your Own create your very own vegan Swiss roll Cake showcasing your creativity using the new techniques and skills learned throughout this class.
Recipe book is focused on teaching people to make Vegan Swiss Rolls or also known as Swiss roll, jelly roll (United States), roll cake, cream roll, roulade or Swiss log.
The success in producing a quality Swiss Roll Cake is determined by skill and technique of making a special type of sponge cake. Traditionally a swiss roll sponge is made with foamed egg-whites, egg-yolks or a combination of both to create an airy light sponge with an elastic and flexible texture. This allows the cake to be rolled producing an elegant and unique dessert. Whilst this is a very challenging pastry to make vegan because it traditionally contains so many eggs, in this course you will learn step by step how to master eggless foam sponge cakes using advanced and modern techniques and ingredients.
- Learn 3 varieties of eggless Swiss Roll sponge including a Cooked Choux Sponge, Souffle Sponge & Genoise Sponge
- Learn how to master your own dairy free creams and fillings
- Learn how to produce a rolled sponge cake that wont break
- Learn various creams, plant-based fresh "cheeses", glazes, and pastry techniques
UNIQUE INGREDIENTS
Here is a list of unique ingredients used in this course
- PANACEGG (Whole plant based egg-replacer)
- POTATO PROTEIN 300
