ONLINE ECLAIRS

		VEGANGASTRONOMY
		CHEFJESSICAMCKENZIE

RECIPES INCLUDE

• Chocolate Silk Eclair Vegan Pate Choux finger filled with silky Chocolate Creme Patissiere dipped in a shiny Chocolate glaze.
• Classic Caramel Eclair Vegan Pate Choux finger filled with Salted Caramel Creme Patissiere dipped in shiny Caramel glaze.
• St. Honore Gateaux Crunchy Pate Feuilleté (French Puff Pastry) base topped with Creme Patissiere filled Mini Vegan Choux buns dipped in a crisp caramel and garnished with stable vanilla bean cream.
• Paris-Brest Crunchy Almond & Hazelnut Vegan Pate Choux ring filled with chocolate feuilletine crunch, Praline Mousseline Cream and Praline drizzle.
• Choux au Craquelin (Crunchy Cream Puff) Little Vegan Choux buns with crunchy biscuit shell topped with swirls of light plant-based cheesecake mousse and a sour cherry confit centre.
• Churros Spanish fried choux sticks served with classic ganache sauce and French Caramel Sauce
• Create your Own create your very own vegan eclair/choux pastry showcasing your creativity using the new techniques and skills learned throughout this class.

This is an advanced Plant Based Cooking course Level P7 focused on teaching people to make every type of Plant Based Vegan Eclairs or CHOUX Pastry. This course uses advanced techniques to make you a pro in CHOUX (Eclairs) 

Choux pastry, or pâte à choux is a delicate pastry dough used in many pastries. Basic ingredients usually only include butter, water, flour and eggs. At Vegan Gastronomy we teach how to replace eggs with a plant based alternative that helps to maintain the texture, mimic the taste, reduce the cost over eggs, and have the same roles that eggs play in the pastry.

Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French cuisine and Spanish cuisine, and is the basis of many notable desserts, including profiteroles, éclairs and churros.

• Learn various styles of piped bases
• Learn how to master your own eggless CHOUX dough so you can make all types choux style pastries
• Learn how to make plant-based puff pastry and how to laminate the dough by hand
• Learn various creams, glazes, caramel and pastry techniques

CERTIFICATION 

To receive a certificate for Vegan Eclair (P7), you must complete a minimum of 4 assignments within the 6 week time frame. Once you complete the course, you will be issued a Certificate of Completion.

HOW THE COURSE WORKS

• Students are provided access to course materials including recipes for students to develop buy lists
• Students have 6 weeks to complete the course (you will be given course access 2 wks prior to course start date to give you time to prepare)
• Instructor support and one on one voice calls available
• Access to On-Demand private training videos that can be watched at any time
• 8 weeks access to Interactive virtual classroom where students and teacher can interact 
• Students are required to select a certain amount of recipes to complete to receive a Certificate of Completion.
• Lifetime access to course information and recipes 

PREREQUISITES FOR ONLINE COURSE
The training program is aimed at all those who are passionate about plant based and vegan food, whether novices or those with experience. This curriculum is focused on teaching the vegan versions of French Choux Pastry. The school curriculum has been structured so that students can learn the techniques, step by step to make exceptional vegan versions at home. 

EQUIPMENT NEEDED FOR ONLINE COURSES
Our ONLINE courses require students at a minimum to have the following:

• You must have a phone number we can dial, we will not accept orders without telephone numbers
• Computer or Smart Phone
• Internet Connectivity
• Facebook Account (required)
• Camera or Phone Camera

Basic equipment is needed depending on the course and the extent you want to take your training. For all of our courses you will need a blender, cook top, oven, etc.  We recommend a food processor, stand or hand mixer, a thermometer, measuring spoons and a scales.

UNIQUE INGREDIENTS
Here is a list of unique ingredients used in this course

• PANACEGG (Whole plant based egg-replacer)
• Pectin NH and Pectin Nappage-Optional

FULL UNIQUE INGREDIENTS & EQUIPMENT LIST