Fran Costigan - Holiday Desserts and Treats

This event aired on Wednesday, December 18, 2019

Topic: Holiday Desserts and Treats

Join Vegan Desserts master chef Fran Costigan for Desserts and Pastry year in review, plus a discussion of the best desserts and anytime treats for the December holidays, and New Years Eve too.

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

Jen Sterling

Hi Fran! I find I have to bring several desserts to gatherings in order to accommodate: nut allergies, diabetes, gluten-free, etc. It's maddening! Do you have a favorite go-to that works for all? Or one that's diabetic-friendly?

Madison MacCuish

What dessert can satisfy non vegans also?

Kendra Ross

I'm a total beginner, but would LOVE to make something easy (but stunning) to wow the family. Any suggestions?

Elizabeth Davis

Any suggestions for brands and online sourcing quality gluten-free flour for vegan baking?

Stans Slaats

Can you suggest a luscious holiday chocolate dessert without oil?

Sharon Gilbert

What are some of your best recipe resources for incorporating very nutritionally dense desserts that utilize a balance of erythritol & stevia sweeteners for the lowest amount of processed sugars and highest amount of whole foods that still are indulgent?

Gloria Simms

Hi Fran , just bought two of your Dessert cookbooks off Amazon this week and can’t wait to try some recipes .

Linda L.

Hello Fran I bought your latest book and have also registered for your jan 2 class. I also would like a starter wow factor sweet for the holidays, suggestions please?

Faun Fenderson

Have you ever used fresh cranberries in your chocolate cranberry coffee cake? I made the formula recently and felt a stronger cranberry presence would be nice... thus thinking of chopped fresh cranberries in the streusel. Thank you!

Linda Byington

If a task calls for a fruit that is not in season, how do we substitute?

mindy d'addario

i used aquafaba but i feel it gave my dessert an undertone that wasn't so good

Justin Beasley

I find that ingredient availability in my area for vegan dishes is rather limited. Do you have any go-to online sources for various flours, chocolate, etc?

Linda L.

Ohh one more question what do you think of Versawhip?

Ozzie Adenborg

For New Years Eve I want to make a dessert that will totally blow everyones mind and not thinking it's vegan - just amazing! I have to be able to make it ahead. I don't want to spend the evening in the kitchen... Any suggestions?

Sheila Smith

What may I use use in place of cahhews? My grandson is allergic to them.

Linda Kellogg

When I substitute flax or applesauce for eggs, the cooking time is always much longer than the original non-vegan recipe suggests. What info am I missing?

Linda Byington

Please repeat what you added to the pastry cream to make chocolate pastry cream. I didn't catch the measurements.

Kemisha McKenley

are all the desserts in the new cookbook made with some form of chocolate?

mindy d'addario

yes i used as an egg replacement ..

Jacqueline Ashley

I'm looking forward to the January class, I just ordered a mixer - the Bosch. Is this going to be a good mixer for the class?

Moderated By

Fran Costigan