If you’ve ever wanted to become a raw pastry chef…or wondered how it’s possible to make the delicious creations you pay a fortune for in raw food restaurants, then this might be for you.

As part of this week’s celebration of all things Sweet, I thought I would lift the lid on the first three modules the new online Raw pastry chef training, SWEET ONLINE, and give you some insider information about what is included and why it’s important if you want to become a raw pastry chef.

This is an online training programme like no other where you gain your Certificate in Essential Desserts, certified by The Vegetarian Society.

It’s a programme delivered over ten modules; from getting organised to gaining knowledge on the building blocks of raw desserts. From light-as a feather sponge cakes to frozen desserts and ices and from crème patisserie to snack bars and slices, this programme provides you with so much information and technical knowhow so you can start to create desserts and sweet treats yourself which are free of gluten, dairy and heat.

The best thing about it is that ….. you can do this from the comfort of your own kitchen over two months.

Photographer: Dawn Langley

We commence the programme by getting organised in the kitchen and pantry. By the end of the module you will know the importance of being familiar with your measurements and conversions, organising your ‘mise en place’, plus you start on your pantry preparation for the programme. Pantry preparation is everything in raw pastries and desserts. It can seem very laborious so I find that it’s best to dedicate time to preparation of raw flours every so often to get the pantry stocked up. Then when you have all your flours, you can focus on the fun of actually making the desserts. During this module we focus on making oat flour and almond flour as well as stocking up the pantry and organising our workspace.

Almond flour can easily be made from the pulp left over from making almond milk. You can also use the left over pulp to make sponge cakes too. Everyone is always surprised that you can create a sponge like consistencies and we use two different techniques to do this (which I demonstrate in module eight of SWEET ONLINE).

Chocolate Genoese Layer Cake from Sweet Online. Photography Dawn Langley.

The building blocks of raw desserts

Making Date Paste: Photographer Dawn Langley

Module two continues with pantry preparation; techniques to make some essential components of raw desserts and teatime treats; date paste for sweetening raw desserts and you will discover a whole range of different sweeteners that can be used in the raw food pantry.  Plus we sprout and make buckwheatsicles which are great for adding crunch to bases and bars. Buckwheat has a misleading name as it’s not wheat at all. Technically it is a seed not a grass and is related to the rhubarb and sorrel family. It’s gluten free too and once sprouted and dehydrated can be turned into a raw flour or used in cooked foods such as blinis or crepes. It is sometimes referred to as a pseudo-grain and contains rutin, known for its antioxidant and anti-inflammatory properties.

We make cold-brew coffee which is so much less acidic that a hot brewed version. You learn to make candied nuts for your pecan pie and ice cream sundae later in the course – plus the choice of a dehydrated or non-dehydrated brownie with  cappuccino icing.

Module Three: Create your own cookies and teabread

Cappuccino Brownies – Photographer: Dawn Langley

You will be making almond and raisin cookies, designing your own cookie recipe and icing and styling your cappuccino brownies. Insider chefs secrets will be revealed on how to avoid the pitfalls of making cashew flour – and what to do if things go wrong and why it’s a good idea to add oat flour to recipes.  You will also get the insider tips on raw cookie making so you can make and shape your cookies like a pro. Plus a never fail blueprint for making your own cookie recipe.  You’ll make a dark and decadent brownie which is definitely one for grown-ups. Not at all sweet, but incredibly rich and the sweetness is added with a delicious white chocolate icing which brings the whole entity into balance. You’ll learn how to open a Thai Coconut and what to do if you can’t get hold of one.

This is just the first three modules and there’s a whole lot more to come

I will let you know more about what’s included in modules 4, 5 and 6 of Sweet Online later in the week.  There are 10 modules in total….

Raspberry and Pistachio Ice cream cake Photographer: Dawn Langley

I wonder if you’d be able to answer some of these questions…

  • At what temperature should your fridge be set?
  • Why do we add lemon juice to oat groats?
  • Which type of date has the least sugar content?

If you fancy becoming a raw desserts chef, you can pre-book your place and save £100 (approx. $125 USD) on the price of the programme.

It’s £247 (about $300 USD currency varies) for all ten modules if you book before Friday 3rd March 2017 or two instalments of £130.

The programme starts on Monday 20th March.

You can find out more here.

 

If you fancy making some raw cookies, check out this delicious recipe for Lemon and Nutmeg Cookies.