Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for an enticing, interactive presentation in which she will explore the vibrant world of summer fruit desserts! From juicy berries to succulent stone fruits, learn how to transform nature’s sweetest gifts into vegan treats perfect for warm weather. Some are baked, some are raw, others are frozen, still others are perfect for sipping.
Chef Fran will guide you through simple, yet stunning recipes that capture the essence of summer. She liked the addition of fresh herbs to highlight fruit desserts, and thinks you will do.
Whether you’re a seasoned baker or a dessert enthusiast, vegan or vegan curious, this Live Event promises to inspire and delight.
Don’t miss out on the chance to elevate your dessert game with the freshest flavors of the season!
About Fran Costigan
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.
Tuesday, July 16th
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Related Video FAQs:
- In making a cobbler, I used rye, oat and a little almond flour...it came out very heavy. The recipe called for white flour which I find boring....are these "heavy" flours?
- How is aquafaba made? I hydrate dried chickpeas but dont get aquafaba the way it is seen in canned chickpeas.
- What is your favorite dessert to make and why?
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- I like to use the convection setting on my microwave for baking so the kitchen is less hot. I reduce the temperature by 25 degrees but the results are inconsistent. Advice?
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- I usually buy my fresh produce once a week and lately my berries don't last, do you have any tips to store them. Thank you.
- Any tips for buying and storing fruit? I bought an un-ripe cantaloupe that I kept on my table until an end had softened and it smelled ripe. Cutting it open exposed a blackened end, which I removed yet it tainted the flavor of what remained. Ideas?
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- Can you give some insight into induction stovetops? Do chefs use them? Are they in professional kitchens? Are electric ovens more accurate than gas ovens?
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- Can you please tell us about arrowroot?
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- How can I make fruit less bitter without just adding more sugar?
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