Fran Costigan - Can You Be a Pastry Chef and Be Healthy Too?

This event aired on Wednesday, March 15, 2017

Topic: Can You Be a Pastry Chef and Be Healthy Too?

Join Fran Costigan as she discusses the problem of staying healthy and being a pastry chef at the same time.

Presenter

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.

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Questions from this Event

Hello! What do you think about hiding vegetables in desserts? is that a good idea?

Christina Clifford

Fran, do you subscribe to a no oil or low oil diet in terms of your non-dessert eating?

Patrick Britton

Which is your favourite plant-based ice cream base? Do you see any innovation in this area?

Can pastry be made gluten free?

Dianne Wenz

What do you think of the idea of adding kale or sweet potato puree to cakes and other desserts?

Jacob Fetner

How can I switch up the beans in black bean brownie?

I am vegan and eat gluten free. Is it possible to make the desserts gluten-free?

Hello! Thank you in advance, can I freeze the Cashew Cheesecake? How long is it good in the freezer? Also, the same question applies to the Truffles?

Sheila Thompson

Can you share your favorite chocolate cake recipe with us?

Ilze Eidså

How about baking powder what is used in many vegan deserts/cakes?

Kim Hetherington

What ratio do you use for white sugar to Xylitol. Thank you

Angelina Alkire

What do you think about boiling down frozen juices for a sugar substitute?

Jaclyn Jacquez

Do you have a simple dessert that can be made quickly? I dont want to make a full cake, I will eat all of it at once

Tracy Weiss

You mention using a fruit juice concentrate to add flavor to a tofu cream. How would I go about making a juice concentrate? Is it just a reduction and if so wouldn't it get thick?

Christina Clifford

do you use the double acting baking powder in same proportions as regular baking powder?

Carolina Molea

Hi Fran! About being being a pastry chef and healthy I apply balance, eating lots of whole grains and fresh fruits but not a salad fan though! Thank you for all you do for us!

Angelina Alkire

Is Coconut sugar, brown rice syrup and the like NOT considered refined sugar products? Please explain. Thank you.

Sheila Thompson

You mentioned white sugar is not good for us. I use organic cane sugar is this option okay? What sweetner is best?

Kathryn Bulver

When measuring liquid ingredients, some have a tendency to stick to the measuring container, reducing the actual amount that is available. Should one compensate by adding more to recipe?

Angelina Alkire

As a vegan trying to cut down on all-purpose white flour, what are some good ratios of whole wheat flour or whole wheat pastry flour that would work for baking? Or would just using GF flour be best?

Sheila Thompson

Do you use Stevia or other plant based sweeteners?

Janice Bishop

Hi ! Are you saying that Agave syrup is good to use? thanks.

Angelina Alkire

Thank you for your explanation on the differences between RF Sugars & NRF sugars and even Less-refined sugar ingredients!

Sabrina Romani

Might be a bit off topic but I'm wondering if you're familar with molecular gastronomy and if there is such a thing as vegan molecular gastronomy?

Angelina Alkire

What is the difference between Cocoa and Cacao? I've been using them interchangeable but Cacao is much more expensive. Is it really necessary to always use Cacao in recipes that call for it?

Janice Bishop

Which manufacturers for sweeteners that are trustworthy? Thanks

Ilze Eidså

Can carob powder be better in nutritions like cacao powder? Can carob replace cacao?

Angelina Alkire

Thank you! I'm currently enrolled in the Plant-Based Pro course here on Rouxbe. But will be excited to take your course after I'm finished!

Sheila Thompson

Thank you for taking time out of your day to answer our questions! I would like to buy one of your cookbooks which one do you suggest? I love chocolate!!

Moderated By

Fran Costigan