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GLUTEN FREE FINE VEGAN PASTRY

Online masterclass
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INDEX

THEORY, 3
DESCRIPTION, 3
INGREDIENTS, 3
DEVELOPMENT, 4
TOOLS, 4

BASIC RECIPES, 5
GLUTEN FREE MIX, 5
WHITES FOR MERINGUE, 5

CHOCOLATE DECORATIONS, 5
RASPBERRY INSPIRATION, 5
CARAMEL LINNOLAT, 5

MANDORLA, 6
ALMOND SABLÉ, 6
ALMOND JOCONDE CAKE, 6
ALMOND PRALINE, 6
MERINGUE FOR MOUSSE, 6
ALMOND MOUSSE, 7
ALMOND GLAZE, 7
ASSEMBLY, 7

RAFFAELLO, 8
COCONUT PRALINE, 8
COCONUT CRUMBLE, 8
COCONUT RECONSTRUCTED CRUMBLE, 8
COCONUT JOCONDE CAKE, 8
MERINGUE FOR MOUSSE, 9
COCONUT AND LIME MOUSSE, 9
ASSEMBLY, 9

MOSAÏC 2020, 10
BROWNIE, 10
CRUNCHY PRALINE, 10
BANANA MOSAÏC, 10
MERINGUE FOR MOUSSE, 10
CHOCOLATE, HAZELNUT AND PASSION MOUSSE, 11
HAZELNUT CREAM, 11
CHOCOLATE GLAZE, 11
ASSEMBLY, 12

SACHER, 13
COCOA SPONGE CAKE, 13
RASPBERRY COMPOTE, 13
CHOCOLATE CREAMY, 13
CHOCOLATE GLAZE, 14
ASSEMBLY, 14
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THEORY
COURSE RECIPES DESCRIPTION

Raffaello, Mosaïc 2020, Sacher and Mandorla are the 4 desserts that are in this course "Gluten free fine
vegan pastry".
You will learn to make cakes, sables, gels, compotes, mousses, meringues, glazes, pralines, etc.
The most difficult preparations to make gluten free have been the sablé, the brownie, the cakes and the
crumble. They are usually recipes that contain gluten and wheat flour is an ingredient with a lot of presence
in these preparations.
Mousses are usually gluten-free, but they do contain gelatin, cream or meringue. In this course you will find
them gelified with pectins instead of gelatin and, instead of cream to incorporate the air we will use a
meringue that we will make with soy protein.

INGREDIENTS

It is important to know perfectly the ingredients that we are going to use in our elaborations.
Fruit purees, gelling agents and chocolate, among others, can vary the result of the preparations according
to their origins.

Next, we mention the most special ingredients that we have used to prepare the recipes for this
masterclass:

Chocolate 70%
Tradename: Guanaja Trehalosa Sosa
Company: Valrhona Origin: tapioca
Company: Sosa
Milk chocolate / white chocolate (vegan) It can be substituted for atomized glucose, dextrose,
We make our own vegan milk chocolate, but you or another sugar. POD: 45%
can find different companies that also do it:
Valrhona, Ichoc, Felchlin, Frankonia, etc. Cold inuline Sosa
Origin: chicory root
Potatowhip Sosa Company: Sosa
Tradename/company: Solanic 200, Avebe
Property: thickening and aerating Soy milk
Distribution company: Sosa Trade name: Yosoy
Ingredients: water, 13.5% soy and sea salt
Sojawhip Sosa
Tradename/company: Versa-whip 500, Kerry Roasted almond paste
Property: aerating Ingredients: 100% roasted almond paste
Distribution company: Sosa
Coconut puree
Liquid soy lecithin Sosa Ingredients: coconut purée, 10% sugar
Company: Sosa Company: Ravifruit

Gelcrem hot Sosa Raspberry puree

Origin: high pressure treated corn starch Ingredients: raspberry purée, 10% sugar
Property: freeze-stable thickener Company: Ravifruit
Company: Sosa
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DEVELOPMENT

All recipes have been created and developed by Toni Rodríguez Academy, they are 100% vegan, gluten-free
and none of them contain hydrogenated fats or trans fats.

TOOLS

These are the tools that we have used in this masterclass:

Saucepan Microwave oven

Silicone spatula Rack
Hand blender Bowl
Mixer Roller pin
Probe thermometer Knife
Infrared thermometer Scraper
Rule Brush
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BASIC RECIPES

GLUTEN FREE MIX

Ingredients Procedure
200g buckwheat flour Blend or mix all the ingredients together.
200g potato starch Store them in a container.
200g corn starch
200g tapioca starch
197g rice flour
3g xanthan gum Sosa

WHITES FOR MERINGUE

Ingredients Procedure
362g water Blend all the ingredients together in a jug.
17,5g sojawhip Sosa Store it in the fridge.
1,25g xanthan gum Sosa

CHOCOLATE DECORATIONS
RASPBERRY INSPIRATION

Ingredients Procedure
300g Raspberry inspiration Valrhona Melt the couverture at 45ºC.
Cool to 27-28ºC.
Heat to 28-30ºC, use it at this temperature.

CARAMEL LINNOLAT

Ingredients Procedure
300g Caramel Linnolat Melt the couverture at 45ºC.
Cool to 28-30ºC.
Heat to 30-31ºC, use it at this temperature.
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MANDORLA
Recipe for 12 individual cakes

ALMOND SABLÉ

Ingredients Procedure
140g margarine Mix the dry ingredients in a bowl.
40g almond flour Add margarine and knead until you get a sandy texture.
80g icing sugar Add orange juice or water, vanilla extract and knead until you get a
260g gluten free mix (pg. 5) homogeneous texture.
2g salt Stretch the dough and let it rest in the fridge or freezer, until hard.
0,6g locust bean gum Sosa (optional) Cut 8cm rings and place on a silpain or a tray with baking paper.
36g orange juice or water Bake at 150-160ºC for 15 minutes or until golden brown.
1g vanilla extract

BIZCOCHO GIOCONDA DE ALMENDRA

Ingredients Procedure
72g roasted almond flour Mix the dry ingredients in a bowl.
70g gluten free mix (pg. 5) Add the orange juice and sunflower oil.
8g baking powder Knead for 5 minutes and let the dough rest for 5 more minutes.
0,2g xanthan gum Sosa Pour the cake on a tray with paper or silpat and spread.
1g salt Put almond flakes on top.
5g potato whip Sosa Bake at 200ºC until it has a golden color.
90g sugar Let cool in the fridge.
140g orange juice Cut with a 5-6cm cutter.
50g sunflower oil Set aside in the freezer.
50g almond flakes

ALMOND PRALINE

Ingredients Procedure
250g roasted almond Caramelize sugar and pour onto a baking paper until cool.
150g sugar Blend the almonds with caramel and salt until you get a creamy and
2g salt lumpy praline.
Place the praline in a pastry bag and decorate each sponge.
Set aside in the freezer.

MERINGUE FOR MOUSSE

Ingredients Procedure
100g whites for meringue (pg. 5) Whip the whites to soft peaks.
48g trehalose Sosa Mix trehalose and cold inulin, pour into whipped whites and mix for 5
24g cold inuline Sosa minutes at medium speed.
Whip at high speed for 1 minute until you get a firm meringue.
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ALMOND MOUSSE

Ingredients Procedure
85g orange juice Mix trehalose with the pectin.
90g soy milk Put orange juice, soy milk and salt in a saucepan, cook until it is at 45-
1,4g salt 50ºC.
10g trehalose Sosa Add the trehalose with the pectin little by little, cook until it is at 85ºC
6g NH pectin Sosa or boil.
170g white chocolate Pour over white chocolate and almond paste, emulsify with a hand
65g roasted almond paste blender.
170g meringue for mousse Put the ganache in a bowl, pour 1/3 of the meringue and mix, repeat
that action with the other 2/3 of the meringue.
Dose into the molds, place the sponge with the praline, remove the
excess part with a spatula.
Set aside in the fridge for 12 hours.
After that time, freeze.

ALMOND GLAZE

Ingredients Procedure
302g soy milk Put soy milk and glucose syrup in a saucepan, heat to 45-50ºC.
154g glucose syrup Sosa Mix sugar with NH pectin, add little by little, stirring constantly.
35g sugar Cook until it boils.
8g NH pectin Sosa Pour the liquid into a jug with white chocolate and almond paste.
280g white chocolate Emulsify with a hand blender, being careful not to get bubbles.
70g almond paste Let it rest in the fridge for at least 12 hours.
Melt the glaze at 45ºC, cool to 36ºC and emulsify with a hand
blender, being careful not to bubble.
Reserve it in the jug.

ASSEMBLY

Ingredients Procedure
Almond sablé Unmold the frozen desserts, place them on a rack.
Frozen individual cake Glaze with the almond glaze at 36ºC, allow excess glaze to fall for 30-
Hazelnut cream (pg. 11) 60 seconds.
Caramel with cocoa decoration Place on the sablé.
Caramelised cocoa nibs Decorate with some caramelised cocoa nibs around.
Put with a little of hazelnut cream on top of the dessert and decorate
with a strip of Linnolat caramel with cocoa powder.

Tricks!
Potato whip Sosa: change 5g of potatowhip for 60g of cornstarch.
Whites for meringue: substitute for aquafaba.
Almond paste: change it for almond praline.
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RAFFAELLO
Recipe for 12 individual cakes

COCONUT PRALINE

Ingredients Procedure
100g coconut sugar Blend all the Ingredients together in a food processor.
20g sunflower oil Keep it in a container at room temperature.
100g shredded coconut
180g roasted almond
1g salt

COCONUT CRUMBLE

Ingredients Procedure
80g coconut sugar Mix dry ingredients in a bowl.
64g shredded coconut Add coconut oil, knead until you get a sandy texture.
40g almond flour Add water and knead until incorporated.
80g rice flour Put dough on a tray with baking paper.
1g salt Keep it in the fridge or freezer until cold.
20g water Bake at 155ºC for 15 minutes.
60g coconut oil Let it cool at room temperature.

RECONSTRUCED COCONUT CRUMBLE

Ingredients Procedure
250g coconut crumble Melt white chocolate at 45-50ºC and mix it with the coconut praline.
50g white chocolate Pour in the crumble and mix well.
70g coconut praline Place reconstructed crumble in the bottom of a 7cm mold or ring.
Keep it in the freezer.

COCONUT JOCONDE CAKE

Ingredients Procedure
72g almond flour Mix dry ingredients in a bowl.
70g gluten free mix (pg. 5) Add lemon juice, water, and sunflower oil.
6g baking powder Knead for 5 minutes and let the dough rest for 5 more minutes.
0,2g xanthan gum Sosa Pour the cake on a tray with paper or silpat and spread.
1g salt Put some shredded coconut on top of the cake.
5g potato whip Sosa Bake at 190-200ºC until golden brown.
80g sugar Let cool in the fridge.
70g water Cut with a 5-6cm cutter.
70g lemon juice Keep it in the freezer.
50g sunflower oil Put a little coconut praline in a mold of 5-6cm in diameter, put the
c/s shredded coconut cake on top, press well and keep it in the freezer.
Coconut praline
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MERINGUE FOR MOUSSE

Ingredients Procedure
120g whites for meringue (pg. 5) Whip the whites to soft peaks.
58g trehalose Sosa Mix trehalose and cold inulin, pour into whipped whites and mix for 5
37g cold inuline Sosa minutes at medium speed.
Whip at high speed for 1 minute until you get a firm meringue.

LIME AND COCONUT MOUSSE

Ingredients Procedure
205g coconut purée Put coconut purée, lime juice and salt in a saucepan.
35g lime juice Cook until it is at 45-50ºC.
1g salt Mix sugar with NH pectin, pour little by little into the saucepan,
22g sugar mixing constantly, once pectin is completely dissolved, cook it until
5g NH pectin Sosa 85ºC or bring it to a boil.
70g coconut oil Pour into a jug with the coconut oil and soy lecithin.
4g liquid soy lecithin Sosa Emulsify with a hand blender.
210g meringue for mousse Let cool to 35-40ºC and emulsify again.
Put the ganache in a bowl, pour 1/3 of the meringue and mix, repeat
that action with the other 2/3 of the meringue.

ASSEMBLY

Ingredients Procedure
Frozen Raffaello Unmold frozen desserts.
Shredded coconut Leave them at room temperature so that they take a bit of
Gold flakes temperature and are not so frozen.
Cover with shredded coconut.
Put some gold flakes on top of the individual cakes.

Tricks!
Potato whip Sosa: change the 5g of potato whip for 60g of cornstarch.
Coconut purée: you can use coconut milk suitable for cooking.
Whites for meringue: substitute for aquafaba.
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MOSAÏC 2020
Receta para 2 entremet de 18cm

BROWNIE

Ingredients Procedure
112g 70% chocolate Mix dry ingredients in a bowl.
45g coconut oil Melt chocolate with coconut oil and sunflower oil until it is at 45-
45g sunflower oil 50ºC.
100g brown sugar Knead dry ingredients, chocolate-oils mix, water and vanilla for 5
55g gluten free mix (pg. 5) minutes.
2g baking powder Put two 16cm rings on a tray with parchment paper or silpat.
2,5g salt Put a little sunflower oil around it, pour 245g of dough into each ring.
4g potato whip Sosa Bake at 180ºC for 20 minutes.
110g water Let cool in the fridge or freezer.
10g vanilla extract

CRUNCHY PRALINE

Ingredients Procedure
200g hazelnut praline 60/40 Melt chocolate at 45-50ºC.
60g 70% chocolate Mix hazelnut praline, melted chocolate, sunflower oil and salt in a
50g sunflower oil bowl.
1g salt Finally, add the sablé into chunks.
50g sablé into chunks (pg. 6) Let the mixture cool down to 25ºC.
Pour 180g of crunchy praline onto each brownie in the ring.
Keep it in the freezer.

BANANA MOSAIC

Ingredients Procedure
30g water Mix trehalose with NH pectin.
30g passion fruit juice Put water, passion fruit juice and banana in a saucepan.
10g trehalose Sosa Cook over low heat until it is 45ºC.
5g NH pectin Sosa Pour trehalose with pectin and mix until pectin dissolves.
400g banana Cook until it is 85ºC or boil.
Put two 16cm rings on a silpat or baking paper.
Pour 220g of mosaic over each ring.
Keep it in the freezer for 12 hours.

MERINGUE FOR MOUSSE

Ingredients Procedure
120g whites for meringue (pg. 5) Whip the whites to soft peaks.
60g trehalose Sosa Mix trehalose and cold inulin, pour into whipped whites and mix for 5
35g cold inuline Sosa minutes at medium speed.
Whip at high speed for 1 minute until you get a firm meringue.
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CHOCOLATE, HAZELNUT AND PASSION MOUSSE

Ingredients Procedure
196g soy milk Mix trehalose with pectin.
20g passion fruit juice Put soy milk and salt in a saucepan, cook until it is at 45-50ºC.
1,8g salt Add trehalose with pectin little by little, stirring constantly until pectin
12g trehalose Sosa has dissolved.
5g NH pectin Sosa Add passion fruit juice to the saucepan.
110g milk chocolate Cook until it is at 85ºC or it has boiled.
90g 70% chocolate Pour over chocolate and hazelnut praline, emulsify with a hand
80g hazelnut praline blender.
210g meringue for mousse Put ganache in a bowl, pour 1/3 of the meringue and mix, repeat that
action with the other 2/3 of the meringue.
Pour a part of the mousse into the 18cm molds, put banana mosaic
well frozen, pour a little more mousse, and finally place the brownie
with the praline at the edge of the mold.
Keep it in the fridge for 12 hours.
After that time, freeze.

HAZELNUT CREAM

Ingredients Procedure
420g soy milk Put 420g of soy milk, salt, and cook until it boils.
40g sugar Mix 90g of soy milk, sugar and gelcrem hot in a bowl.
2g salt Pour boiling liquid into the bowl with gelcrem hot.
30g gelcrem hot Sosa Put mixture from the bowl in the saucepan and cook until it has
90g soy milk thickened or boiled.
45g cocoa butter Let it cool 2 minutes at room temperature.
220g hazelnut praline Put thickened mixture, cocoa butter and hazelnut praline in a jug.
Emulsify with a hand blender.
The final emulsion temperature should be 60-65ºC.
Let the cream cool overnight in the fridge.

CHOCOLATE GLAZE

Ingredients Procedure
345g soy milk Put soy milk and glucose syrup in a saucepan, heat to 45-50ºC.
176g glucose syrup Sosa Mix sugar with NH pectin, add little by little, stirring constantly.
40g sugar Cook until it boils.
8,8g NH pectin Sosa Pour liquid into a jug with chocolate. Emulsify with a hand blender,
280g 70% chocolate being careful not to get bubbles.
Let it rest in the fridge for at least 12 hours.
Melt the glaze at 45ºC, cool to 35-36ºC and emulsify with a hand
blender, being careful not to get bubbles.
Reserve it in the jug.
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ASSEMBLY

Ingredients Procedure
Frozen cakes Unmold the frozen cakes, place them on a rack.
Chocolate glaze Glaze with the chocolate glaze at 36-38ºC.
Hazelnut cream Place on a 20cm cake base.
Caramel Linnolat decoration Let the cake rest for 1 hour in the fridge.
Cocoa powder Put hazelnut cream in a pastry bag with a round nozzle.
Decorate with hazelnut cream on top of the cake.
Top with strips of caramel Linnolat and large decoration around the
cake.
Sprinkle with a little cocoa powder.

Tricks!
Brown sugar: you can use any kind of sugar for the brownie, but my favourite for this preparation is coconut
sugar.
Milk chocolate (mousse): change the 110g of milk chocolate for 90g 70% chocolate.
Whites for meringue: substitute for aquafaba.
Gelcrem hot Sosa: change it for cornstarch or potato starch.
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RASPBERRY SACHER
Recipe for 14 individual cakes

COCOA SPONGE CAKE

Ingredients Procedure
140g gluten free mix (pg. 5) Mix dry ingredients in a bowl.
60g cocoa powder Add water, vanilla, and sunflower oil.
9g baking powder Blend all the Ingredients together for 1-2 minutes, or until the sugar
2,4g potato whip Sosa has completely dissolved.
3,6g salt Pour the sponge cake over a baking paper or a silpat, important that
210g sugar it measures 24x48cm.
246g water Bake at 200ºC until when you check with a toothpick, it comes out
120g sunflower oil clean.
5g vanilla extract Let it cool at room temperature.
Cut the cake into 24x24cm squares.
Reserve the biscuits in the fridge or freezer.

RASPBERRY COMPOTE

Ingredients Procedure
480g raspberry purée Put raspberry purée with a part of the sugar in a saucepan, heat to
100g sugar 45-50ºC.
9g NH pectin Sosa Mix the rest of the sugar and pectin in a bowl.
1,3g locust bean gum Sosa (optional) Pour in the saucepan little by little, mixing constantly until the pectin
50g lemon juice dissolves.
Cook until it is at 85ºC or has boiled.
Add the locust bean gum and lemon juice, blend for 1 minute.
Pour 300g of compote over the sponge cake, put another layer of
sponge cake on top and pour the rest of the compote.
Keep it in the fridge for 30 minutes.

70% CHOCOLATE CREAMY

Ingredients Procedure
374g soy milk Put soymilk, salt and cold inulin in a saucepan, cook until it is at 60ºC.
1,3g salt Put the chocolate and sunflower oil in a jug.
15g cold inuline Sosa Pour a part of the liquid over the jug, blend until you get a
200g 70% chocolate homogeneous mixture.
36g sunflower oil Pour the other part of the liquid little by little meanwhile you
emulsify with hand blender.
Let the mixture cool down to 30-32ºC.
Emulsify again with hand blender.
Carefully pour over the compote.
Let it cool for 12 hours in the fridge.
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DARK CHOCOLATE GLAZE

Ingredients Procedure
190g soy milk Put in a saucepan half of soy milk, glucose syrup, cocoa powder, sugar
20g cocoa powder and salt, cook until it boils.
50g glucose syrup Sosa Put chocolate and the other half of soy milk in a jug.
115g sugar Pour half of the liquid into the jug, emulsify with a hand blender.
1g salt Pour the other half into the jug little by little while emulsifying with
185g 70% chocolate hand blender.
Let it cool to 38-40ºC, emulsify with a hand blender.

ASSEMBLY

Ingredients Procedure
24x24cm cake Pour the glaze over the chocolate creamy.
Dark chocolate glaze Let it cool 1 hour in the fridge.
Raspberry inspiration decoration Remove the frame from the cake.
Cut the edges of the cake.
Cut the cake getting individual cakes with 2.5x11cm size.
Decorate with Raspberry inspiration decorations.

Tricks!
Raspberry purée: change it out for apricot purée, this is how the real Sacher is made.
Locust bean gum: it is optional, but if you want to freeze this dessert, it will make the raspberry compote
not lose water.