VEGAN & GLUTEN-FREE
DESSERTS
Hands-On MasterClass with
RICHARD HAWKE
Exclusive 3 Days Hands-On MasterClass
Bucharest, Romania
Dates available:
6-8 June, 2022
About The MasterClass
Challenging perception of Gluten Free and Vegan Pastry
A different perspective on modern pastry trends
Surprisingly tasty vegan and gluten free products: less sugar, less fat, eggless, 100% plant-based with creative flavours and amazing textures.
What you will learn?
To understand the role of gluten-free and vegan ingredients in recipes;
To make 100% Vegan and Gluten-Free pastries that look and taste amazing;
Adapt your existing recipes into gluten free and vegan ones;
Discover chef’s unique pastry techniques.
Vegan Gluten-Free Bases:
Shortbread, sponges, brownie, meringue, macarons;
Water based creams with enhanced flavours and textures, fruity, nutty and chocolate based;
Water-based Ganache Aerienne that pipes and holds so beautifully;
Lighter mousses (reduced fat and sugar with enhanced flavours) airy and creamy, fruit based, nut based and chocolate based;
Beautiful plant-based glazes with no colorant, perfect to use inproduction: neutral glaze, fruit-glaze, cocoa glaze.
THE PROGRAM:
Theory: "Introduction into Pastry Fundamentals" - understanding differences between classic & gluten free and vegan pastry
Practice: under the supervision of Chef you will create the recipes from the program
Tasting: observe, taste and compare the products;
Questions & Answers Session.
PRODUCTS WE WILL MAKE:
1.
Anna’s Pavlova:
Lime meringue, mango passion fruit coulis, coconut ganache aerienne
2.
Chocolate macarons:
Cocoa macaron shells, chocolate cream filling
3.
Mandy:
hazelnut sponge, hazelnut mousse, mandarin coulis
4.
Naoto:
almond shortbread, soft almond sponge with wild strawberries, sudachi coulis, strawberry mousse, strawberry glaze, whipped strawberry coulis
5.
Peanut brownie:
peanut brownie, peanut praline, peanut praline cream, dark chocolate plaquette and dark chocolate ganache aerienne for decoration
6.
Apple Slice:
almond shortbread, apple compote and apple ginger mousse
7.
Chestnut fragments:
chestnut sponge, blackcurrant coulis, chestnut mousse
8.
Mr Brown:
cacao nib praline sponge, blackberry coulis and cacao nib mousse
9.
Alaya:
soft almond sponge, orange coulis and pistachio mousse
10.
Santarem tart:
cocoa shortbread, chocolate almond cream, cacao nib pralineand Santarem ganache aerienne
11.
Pina colada tart:
almond shortbread, almond cream, lime cream, pineapple brunoise and coconut mousse
12.
Lemon ginger tart:
almond shortbread, almond cream, sudachi coulis and lemon ginger cream
Who should attend?
We recommend this masterclass to professionals, pastry chefs, bakers, chefs, restaurants, pastry shops and bakeries who would like to introduce new modern gluten-free vegan, diet-desserts with low-sugar and low-fat.
Also recommended for pastry students and amateurs who would like to learn to make gluten-free and vegan desserts.
RICHARD HAWKE
GLUTEN-FREE & VEGAN EXPERT
Author of the Book "ADAPT | A Unique Pastry Concept", published by ICEP PUBLISHING, 2021
2016 - Present: Pastry Consultant & Instructor for renowned Schools and Clients
2012-2016: International Teacher for ÉCOLE NATIONALE SUPÉRIEURE DE LA PÂTISSERIE (ENSP), ALAIN DUCASSE EDUCATION, FRANCE
Before 2008: Head Pastry Chef | Lyon, France | Sydney, Australia
Vegan & Gluten Free Pastry by Richard Hawke | Hands-On MasterClass
Payment can be made in full or in 2 instalments:
- 60% is payable in 4 days from online booking;
- 40% is payable in 6 weeks prior of the event.
If you are booking the class less than 6 weeks from the class date then the full fee is payable on registration.
- Participation to MasterClass;
- Collection of Recipes (booklet);
- Premium ingredients for all recipes;
- Equipment and utensils;
- Coffee, lunch or refreshments;
- Certificate of Attendance
- Cake Tasting.
* You will receive Aprons to wear during MasterClass, you have to bring Chef's White Jacket.
APPLICATION PROCEDURE
Step 1: Book your seat online;
Step 2: Make payment.
When booking your seat, you can choose between 2 Payment Options:
FULL PAYMENT or PARTIAL PAYMENT.
When choosing FULL PAYMENT, you will pay the entire participation fee upon booking.
If you choose PARTIAL PAYMENT, you will pay the participation fee in 2 instalments:
- 60% is payable upon booking;
- 40% is payable in 6 weeks prior of the event.
If you are booking the class less than 6 weeks from the class date then the full fee is payable on registration.
Online Payment:
You can make payment online with Credit or Debit Card. We us Stripe as payment processor.
When choosing this option, your spot will be confirmed immediately.
Payment Via Bank Transfer:
If you wish to pay via bank transfer please contact us to create a reservation for you in advance. Your spot will be confirmed once we have received the first payment.
Here are our bank account details:
Account Holder:
ICEP INTERNATIONAL SRL
Bank: BANCA TRANSILVANIA, ROMANIA
IBAN EURO: RO59BTRL04104202D26205XX
SWIFT: BTRLRO22
For transfers in Romanian Currency (RON):
IBAN RON: RO84BTRL04101202D26205XX
Kindly take into consideration that we have limited places for these MasterClasses and the demand is very hight.
To avoid disappointment, we advise you to book your place as soon as possible and confirm payment by sending a copy of payment receipt by email to office@icephotelschool.com.
Step 3: Send us the completed and signed Registration Form to office@icephotelschool.com (don't forget to detail your professional experience in pastry and chocolate);
Your participation at the event will only be confirmed once we have received full payment and completed Registration Form.
Important, please keep in mind:
– The payment is valid only for the date of the workshop and is non refundable.
We are sorry, but once you booked your seat, there is no possibility of refund if you cancel your attendance.
Thank you for understanding!
– It is not allowed to take pictures, to film and distribute/share the step by step preparation in class without the consent of the organizers.
– It is not allowed to distribute/share the recipes of the MasterClass.
– The participants understand and accept the conditions described above.
If you need accommodation nearby the place of venue, contact us for recommendations.
Not able to attend this Hands-On MasterClass?
Don't be sad!
You can register for the Adapt Online MasterClass with Chef Richard Hawke
and learn how to create gluten-free, lactose-free and vegan pastries!
CONTACT US:
For more information we are at your disposal:
Tel. 0040-773-797-07
E-mail:office@icephotelschool.com
Address: Gramont Street 38, Sector 4, Bucharest,
ZIP: 040182, ROMANIA
Looking forward to meet you!
With love,
MAGIC TEAM
