Fran Costigan - Holiday Desserts

Tasty desserts for you and your family

This event aired on Wednesday, November 8, 2017

Topic: Holiday Desserts

Join Vegan Pastry Chef Fran Costigan for this adventure into the land of Holiday Desserts

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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303 people attended this event

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Questions from this Event

Patrick Britton

facebook.com/groups/EssentialVeganDesserts/

Patrick Britton

Do you have any experience with using Avocado in desserts/pastries?

Suzi Kemp Simmons

Any tips for those with nut allergies? Subsitutions?

Julie Lynum

Can the desserts be made lactose free?

Jeannete Somers

I was looking at a dessert that used all purpose flour.....I have EoE and I need to use a gluten free Can you help with a particular gluten free flour?

Julie Lynum

Instead of butter I have to use an alternative like ghee but using ghee makes my baking more moist and not as binding, why is that?

Anjana Madhu

When I bake cakes that are vegan for some reason I find it not very sweet and also very dry. Can you tell me what I am doing wrong?

Cyndi Egold

Is this just a question and answer presentation?

Hala Saab

Are the desserts high in Calorie?

Benita Gibbs

I love your recipes in the Vegan Chocolate book.All the recipes that I've tried are delicious! However, do you have a good "go to" yellow cake with a good crumb?

Hala Saab

what do you think of the FABA liquid from beans used for desserts? thanks

Patrick Britton

rouxbe.com/live-events/370 - Zsu Dever - Aqua Faba

Tom Carringer

What is a good substitute for the oil you have mentioned?

Clare P

I am making mince pies soon - is grated coconut oil a good replacement for suet?

Jess Gore

I've heard of "flax eggs" as egg substitutes. How do you make them and are there other egg substitutes?

Sean Foldenauer

Mom is coming for Thanksgiving. She's prevegan. I want to make a pumpkin cheese cake that impresses, with plants.

Cyndi Egold

What do you mean by "reduced" aquafaba?

Barbara Searles

In what desserts is date or prune paste a good use?

Patrick Britton

francostigan.com/blog

Annalisa Mather

I make mince pies every year being a Brit and I must say that I do use a little coconut oil in the recipe. Just enough to give the mincemeat a little shine. I do eat the mince pies warm and they are very fruity beauties.

Patrick Britton

You can only bring one dessert to a dinner party. Which one do you choose? And why?

kathy hori

what are the holiday deserts you will be talking about?

Annalisa Mather

Very happy to share my recipe!

Clare P

Any tips for making a Christmas cake that isn't too heavy? Any favourite ingredients that you like to use in them?

Hala Saab

can you talk more about the course...when does it start...what do we learn to do... I am new on this site...

Patrick Britton

https://vegandesserts.rouxbe.com

Hala Saab

do you use Stevia?

Sarah Faro

Hi Fran, I will have a diabetic friend over for Thanksgiving and for Christmas. Any idea? I was thinking the agar soup, and the chocolate pudding. He avoids carbs...

Cyndi Egold

To substitute canola, for example in your orange bundt cake, would the amount in the recipe be different for olive or grapeseed oil. I avoid canola in all forms. The cake sounds wonderful!

Peggy Schafer

Is your chocolate cook book for chocolate lovers or do you have other desserts in the book?

Barbara Searles

Great preparation suggestions!

kathy hori

is the course you're talking about the Essential Vegan desserts? or specifically Holiday desserts? I only see EVD on the website.

Sarah Faro

I know I was thinking of making that do you have any other ideas besides the pudding?

Cyndi Egold

Thank you so much for all this information Fran! The Italian cake sounds delicious as well -- I am a citrus lover too. Once I get through my plant based pro course, I will probably be signing up for your vegan dessert course!

Dámaris Gonzales

I can use tofu for making creams for cakes?

Barbara Searles

Is there a vegan sugar cookie in the course, or Rouxbe? I want to make a raisin filled cookie using that cookie.

Moderated By

Fran Costigan