PLANT-BASED VIENNOISERIE

Add knowledge to your kitchen, create new recipes with Estudio Crudo.

"A new Viennoiserie, light, with customized flavor profiles, alternative sweeteners and no animal products. We add to classic techniques , new perspectives to achieve a product that approaches a new gastronomy , to the idea of recognizing what resources we use to create a product designed, above all, for the pleasure of eating."

"To elaborate other doughs (bread, pizza, pasta, biscuits, etc.), water is used to amalgamate the wheat flour particles to form a homogeneous dough with the particles of wheat flour to form a homogeneous mass of gluten and starch granules. gluten and starch granules; and then this dough is consolidated by baking. Puff pastry, on the other hand, is an expression of is an expression of the fragmentary, discontinuous and unitary qualities of wheat flour. of wheat flour. In these, the indispensable minimum of liquid (milk or water) is used to make a dough out of the flour. to make the flour into a cohesive dough, and then more fat is added to coat and separate the dough. fat to cover and separate the flour particles from each other".

Programming

    1. Welcome to a new course in Estudio Crudo : Viennoiserie Plant Based, we will see 100% Plant Based raw materials and classic pieces in their best version.

    1. In this chapter we will see how to make Manteca Plant Based, we will start our dough and shape the butter to later integrate it into the filling.

    1. The time has come to integrate the fatty matter by means of pasting and laminating the dough that will be the base of our viennoiserie pieces.

    1. We get to the heart of our pieces. In this lesson Máximo will teach you how to make Chocolate Almond Cream to make pain au chocolat.

    1. Now we ask for your attention to copy each gesture and to incorporate the techniques to shape each of the viennoiserie pieces.

    1. After a well-deserved rest, we completed the pieces with creams and fruits and baked them in the oven. The result, a new viennoiserie, lighter, without animal products and exquisite.

About this course

  • $50.00
  • 8 lessons
  • 1 hour of video content

Get unlimited access for one year to the VIENNOISERIE PLANT BASED course.

With a single payment you can access the course, download our E-Books and become part of the Crudo Universe.

  • $50.00

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About the Course

Viennoiserie Plant Based

  • 100% ONLINE Course

    Course on your own time, from your favorite device and from the best place in the world, your home, your kitchen.

  • Unlimited access

    You will be able to watch the high definition material as many times as you want, review each recipe step by step and copy the gestures of our teachers and craftsmen.

  • Recipes and Theoretical Material

    Access to theoretical material and step-by-step recipes, which you can download, print and take notes. The high quality videos are not downloadable, but you will have access 24/7 for a year from your student profile Crudo.

  • Community of teachers and students

    By joining our On demand courses, you get access to our Communities, where you can leave all your questions, share experiences and our staff of professionals and advanced students will guide you in the learning process.

Learn with Máximo Cabrera and Sofia Bruno

Passionate about alchemy since childhood in my Italian grandmother's kitchen. I took my first cooking course at the age of 13, in a neighborhood church and from then on I never stopped learning. Cook/pastry chef graduated from the Argentine Institute of Gastronomy, during my first years I dedicated myself to traditional cooking and pastry, I went through many cuisines and styles in these first 14 years of my career. I had the opportunity to work with chefs whom I deeply admire from the local sphere, I also did my experience in New Orleans in French restaurants and as a trainer in bakeries and pastry shops in Argentina. Currently focused on the plant based world, where technique and processes learned and applied from the "conventional" are fundamental for a professional, delicious and innovative vegetable cuisine. Co-creator of Planta, a 100% plant-based vegetable cuisine.

Sofia Bruno

Studio Teacher Crudo

Learn with Máximo Cabrera and Sofia Bruno

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo