Vegan pastry with Toni Rodríguez

(1 customer review)

39,50 + Tax

When we think of vegan pastry, Toni Rodríguez is our chef of reference.

He has traveled the world sharing all his secrets, techniques and recipes.

Now you can also enjoy their classes!

Each day that goes by more people decide to consume animal-derived products, and more people share a philosophy that values respect towards animal lives.

Toni Rodríguez is the reference chef regarding vegan pastry.

He has been all over the world sharing his secrets, techniques and recipes.

In this course you will learn everything about vegan pastry. How to create the best recipes without animal-based ingredients: sponge cakes, pies, crémeux, gels, glazes, mousses and the famous vegan macaron, among others.

After this course you will be able to make the most delicious vegan cakes and step up your game to turn it into a profitable business for you.

Don’t miss this unique opportunity to learn all of the techniques about vegan pastry in this unique masterclass.

See all the program of the course here.

SKU: WIPV03TR Categories: , , ,

Language: English VoiceOver.

The course includes:

  • Recipes book.
  • Certificate of attendance to the course.
  • Access to our online platform for 60 days to reproduce the course as many times as you want.

Course contents:

  • Entremets:
    • Boom !: Chocolate cookie; soft chocolate and peanut cake; milk chocolate and anise ganache; milk chocolate mousse and coffee; milk chocolate paint.
  • Individual:
    • Mangamo: lime crumble; black sesame cake; creamy lime; mango and lime mousse; black sesame paint.
    • Blueberry and vanilla roll: roll cake with blueberries; creamy vanilla whipping; blueberry gel; neutral shine with vanilla and silver.
    • 60% raspberry: raspberry crunchy; soft chocolate and toasted almond cake; creamy raspberry; 60% chocolate mousse; fresh raspberries and raspberry-inspired decoration.
  • Tartlet:
    • Yuzu and ginger tart: sablé; almond cream; yuzu ganache; ginger mousse; ginger glaze.
    • Decadent tart: hazelnut and chocolate sablé; soft hazelnut cake; creamy hazelnut; milk chocolate montée ganache filled with hazelnut praline.
  • Macaron:
    • Vanilla and olive oil macaron.
  • Cakes:
    • Apricot and pistachio: apricot cake; broken apricot and rum gel; creamy pistachio; pistachio rocks.

For more information, write to

1 review for Vegan pastry with Toni Rodríguez

  1. HelenaF

    This course definitely caught my attention. I am not vegan but I understand that as a pastry lover I must learn about most of the branches of pastry. It is definitely a very interestig course and I learned so many things about dairy subsitutes, the importance of each ingredient and plant-based ingredients. I now know the importance of the ingredients and how to balance them. Very worthy! Thank you, Chef.

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