What is the content of the cookbook?
The recipes in this book are divided into seven chapters: Bakery and Viennoiserie, Tarts, Entremets and Petits Gateaux, Plated Desserts, Frozen Desserts, Chocolate Confectionery, Cookies and Sweets. In total, you will learn 75 great recipes, including macarons, croissants, glazed cakes and chocolate bonbons.
Inside its pages you will also find many other useful pieces of information about classic and vegan ingredients and the necessary kitchen equipment. In the chapter entitled Chocolate Confectionery you will learn the delicate art of working with chocolate so that your chocolate bonbons are shiny and crunchy.
Why is the cookbook vegan?
There are several reasons. Classical French desserts, though beautiful, are unfortunately very often full of butter, cream and eggs. As a result, these desserts are not only very high in calories but at the same time are often not as intense taste-wise as one would wish. It is actually the dairy products that overwhelm all the other dessert ingredients, not only in taste but also in colour.
If you exclude these animal products from the recipes, the other ingredients will be able to shine more. Vegan desserts are so often not only as good as the original ones but, just as often, they are even better. Another pleasant bonus is their lower calorific value, so you do not have to feel so guilty about enjoying sweets.
Another reason for excluding animal products from recipes is the increased demand for allergen-free desserts such as milk or egg. More than 70% of the planet’s population lack the enzyme necessary for the processing of dairy products and should therefore avoid consuming them. In this cookbook, you will learn a variety of ways to replace all animal products, so you can relish the desserts without your digestion suffering as a result.
Last but not least, there are purely ethical reasons as well as a desire to minimise the consumption of animal products in our society.
What is the difficulty level of the recipes?
Each chapter contains recipes for both beginners and more advanced cooks. So, if you are just starting out with baking and dessert-making, there is no need to be afraid - focus on the easier recipes and move to the slightly more complicated ones as you acquire new knowledge.
Are the recipes gluten-free?
Some are, yes: roughly a third. Unfortunately, in many recipes wheat flour continues to work best, so its exclusion would be detrimental to the final product. For example, croissants and brioches are much better with gluten than without it. But that doesn't mean you can't experiment with recipes still more and customise them to your own needs or taste preferences.
Will I need some special confectionery equipment and raw materials?
Only the easier desserts can be prepared with what you already have at home. For the more complex recipes designed for more advanced pastry chefs, you will need rings and/or silicone moulds. The same goes for the ingredients. For many recipes, you will only need commonly available ingredients from your local supermarket. For more complex recipes, you will occasionally need ingredients you might find in specialised stores, on Amazon, or in my online store. In my online store I have stocked everything that you might have a problem finding elsewhere - fruit purées, quality chocolate, pectin, potato protein, citrus emulsifier ...
Where can I buy it?
At this moment only in my online store. In a couple of weeks, it will be as well available on Amazon.