Description

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, dairy-free Cheesecake Cream, Fresh Mango, and garnished with an Exotic Mango Glaze
Create your Own create your very own vegan Swiss roll Cake showcasing your creativity using the new techniques and skills learned throughout this class.

This is a Professional Level Plant Based Cooking course called Level P12. This course 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. This course uses advanced techniques to make you a professional in plant-based Swiss roll cakes.

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

CERTIFICATION

To receive a certificate for Vegan Swiss Roll (P12), you must complete a minimum of 3 assignments within the 2 weeks 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 2 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
4 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