It is with great excitement that today we'll talk about Toni Rodríguez PastryClass. For those who haven't had a chance to read our last article about PastryClass, you can do it here.
Toni Rodríguez started the vegan pastry revolution, achieving everything from creating the first vegan macaron to founding the first vegan bakery in Europe.
In this class, Toni takes us back to 2010 when he perfected the vegan macaron recipe (after 800 tests and two years of research!). He teaches this class in a way you've never experienced before; you'll learn about Vegan Butter, Vegan Eggs, ingredients, theory, and basics.
For some time, vegan pastries had a "bad reputation" compared to traditional pastries due to their taste and texture. Additionally, there are even some people that claim not to be satisfied with the flavor and texture of plant-based pastries.
Luckily, more and more delicious vegan pastries are emerging as an alternative to traditional pastries. One of the chefs changing the way people look at vegan pastries is Toni Rodríguez.
After becoming a vegan in 2004 for ethical reasons, Toni discovered his passion for gastronomy and vegan research and developing recipes using only plant-based ingredients. A year later, he decided to open his pastry shop Lujuria Vegana. He combined his work experiences from his pastry shop and several vegan restaurants, where he worked with the research and development in vegan pastry to obtain totally new products in the culinary world.
The desire to share his knowledge has led Toni to travel to different countries to provide courses and private consultations for companies and restaurants. His passion and work earned him the title of the father of vegan pastry.
01. Welcome the Father of Vegan Pastry
Toni Rodríguez opens up about his journey to pastry 15 years ago. Back then, there was no Vegan pastry, and carrot cake didn't exist — carrots were only used in salads! He took a risk by quitting his desk job and following his passion for pastry. He struggled his way to success by washing dishes and eventually creating the industry we all know today.
02. Creating the First Vegan Macaron
Vegan macaron didn't exist back then. After 2 years and 800 tests, Toni finally achieved the perfect shell and filling. Once he mastered his creation, many of his idols started producing his recipe, like Pierre Hermé, Ladurée and others. His success was well deserved! In this lesson, you'll learn about the creation process, the discovery of potato protein and how Toni integrated ingredients that have never been used in pastry before.
03. Developing Vegan Recipes
Get an inside look into Toni's story to see how he progressed from the person mixing the ingredients to a chef that understands the science behind pastry and how each ingredient works.
Your vegan story starts with an understanding of the ingredients. All of the ingredients, not just the vegan ones! Tony breaks down a list of non-vegan ingredients that may surprise you — wine, beer, and honey for one. The list is long, but the vegan list is even longer, and that's the advantage. You have so much more possibilities when you think vegan.
05. Pectins, Proteins, and Gums
Thickening, emulsifying, and whipping means mousses, creams and glazes - all of which can be done in Vegan pastry. Toni discovered potato protein in 2009, and now it's a benchmark of the Vegan industry.
06. Vegan Butter and Eggs
Toni teaches you the base recipes for any vegan dessert, including a gluten-free mix, neutral glaze, vegan butter, and, of course, vegan eggs. Learn about the difference between vegan egg whites for whipping and cooking, the "cold" and "hot" methods.
07. Strawberry Sponge GF
This sponge is made by simply blending it! That's something we haven't seen before! Toni teaches us how baking temperatures should differ depending on the size of the sponge you're making. Now, whether you're baking a small or a big cake, you know what to do. Time to bake!
08. Sable GF
"It's possible to make gluten-free sable sandy, tasty, dairy-free, and egg-free," Toni says, and then his words become a reality. Learn to work with ingredient proportions to make your sable more or less crunchy.
09. Strawberry Cremeux
This lesson teaches you about the different kinds of coconut oil, how to avoid losing the acidic flavors in creams, and how to work with thicker purees of higher fiber content.
10. Strawberry Entrement
Toni demonstrates how you can create soft textures when cooking with agar. Strawberry marmalade is so easy to make that he even refers to it as "Fast Marmalade." This recipe allows you to choose your favorite berries or fruit and make it your own.
11. Coconut Mousse
Learn how to create a light, aerated meringue without the eggy taste — cause there are no eggs! With nothing to dilute the coconut flavour, the coconut has a chance to shine. Enjoy the unexpected taste of this pure, tropical pleasure!
12. Strawberry Velvet and Glaze
Taste the freshness of the strawberry and lime, the creamy coconut, and the light mousse. Follow Toni's step-by-step instructions as he finishes this modern cake STRAWBERRY, LIME, AND COCONUT ENTREMET with Gluten Free Sponge and Sable, Strawberry Cremeux, and Marmalade, Coconut Mousse, Strawberry Velvet, Neutral Glaze, and Strawberry Chocolate Decoration.
13. Pecan-Yuzu Tart
We're starting this tart recipe with another kind of Sable that Toni has prepared to teach you. However, it's not gluten-free this time! Learn how to adjust your ingredient proportions to make your sable with or without gluten. You are the boss now!
14. Almond Pecan Cream
Toni teaches you how to make your own pecan flour and transform your creation into the cream for PECAN-YUZU TART.
15. Pecan Whipped Ganache
The pecan flavor is everywhere in this ganache! In this lesson, learn how to work with vegan chocolate, discover the correct temperatures for whipping the ganache and create the perfect vegan emulsion.
16. Caramelized Pecan
For Toni, it’s not enough to just make caramelized pecans. He wants to make them extra special, and in this class, he shares his tips for how! Take notes on these storage tips — depending on your climate conditions — cause PastryClass students are gathered from across the world.
17. Yuzu Glaze
Yuzu glaze is the perfect finishing for this PECAN-YUZU TART. Taste the pecan madness in this fresh, naturally flavored tart! It's crunchy and acidic, with a taste of vanilla and almond, but most importantly - it's light!
18. Raspberry Macaron
Learn how to create a vegan macaron with Toni's very own invention: vegan egg whites. As you mix your dough, Toni will take you through the texture changes, so you can learn how to master your dough texture to create thicker or thinner macaron shells. Get expert tips from Toni about drying the shells, even in humid countries. He is an expert, after all!
19. Macaron Ganache
Tony says that people say you can't create anything special with chocolate and raspberry because it's so common. But, he doesn't want to create something special. He wants to create something that everybody loves!
20. Raspberry Chocolate Macaron
Raspberry Macaron Shells, Creamy Chocolate Ganache, and Salty Chocolate Crunch. It took Toni 800 experiments and 2 years in 2010 to create the first-ever vegan macaron, and now he's sharing it with you. It was worth every moment of tasting!
Vegan Butter has its moment in this lesson as you learn how to incorporate it into Brioche. Then, you can use the knowledge Toni gives you to play with your brioche flavors; the variations are limitless! Toni might even share some of his ideas with you.
22. Cocoa Cookie and Nutella Cream
Toni says, "If you make this recipe and someone says they don't like it —don't trust this person." Well, we trust Toni and, more importantly, our own tastebuds. In this lesson, you'll learn how to temper your cream on the table; not only is this a fun technique, but it also preserves the texture, prevents it from splitting, and creates a creamy and silky cream.
23. Babka Brioche
This brioche recipe is life-changing. Roll the Brioche, chop the Chocolate, spread the hand-made Nutella Cream, shape the Babka, sprinkle the Cocoa Cookie, and brush with Glaze. Finally, enjoy the explosion of taste; warm hazelnut and orange brioche with a crunchy cookie on top. Your life will never be the same!
Toni teaches us every step to making a Vegan Croissant dough; the lamination, the folds, and the shaping. He helps us learn how to bake with our senses, helping us gauge the dough by touch and feel!
25. Almond Crumble
This crumble recipe with brown sugar is perfect for WALNUT-CINNAMON ROLLS. Learn how to use it in various ways, by baking it separately or with the rolls. Throughout this class, Toni gives you options so you can add your own touch.
26. Cinnamon-Walnut Cream
There’s a secret ingredient to this cream, Toni is very creative! Learn how to make a spread for the Cinnamon Rolls and elevate your dough rolling skills.
27. Walnut-Cinnamon Rolls
Toni believes croissant dough must be crunchy. But what if you are in a humid country? No problem! He shows you 2 tricks that will take your baking skills to the next level, regardless of any humidity! This is what Toni is all about: sharing his recipes with generosity, knowledge, and talent and making sure they are suitable for everyone.
Toni will cover a wide range of topics in this class, including how to make delicious and beautiful vegan desserts, pastries, and baked goods. He teaches you how to use alternative ingredients such as plant-based milks, different pectins, and gums to create delicious and healthy desserts.
He also shares tips and techniques on how to work with these ingredients to achieve the best results. Like in the previous classes, such as Johan Martin's, Romon Morató's, in this one, you'll also learn about the tools and equipment used in professional kitchens.
In the first article we wrote about PastryClass we said this is one of the best online platforms to learn about pastry. After watching this class, we can say that this is one of the best online ways to learn about pastry. Toni Rodríguez's PastryClass is a remarkable class that changes how we look at pastry.
This class opened our eyes to the new world that, until now, we did not know. This class is an excellent opportunity for anyone looking to improve pastry skills and learn the latest trends and techniques in modern vegan pastry.