Plant-Based Gastronomy: Pâtisserie Diploma

The Plant-Based Gastronomy: Pâtisserie Diploma at Le Cordon Bleu Paris institute is much more than just a training programme: It is a concrete response to the expectations of a continually changing world. It is aimed at a generation of students, chefs and creators, driven by the desire to rethink patisserie through the spectrum of plant-based ingredients.

Today's food preferences are changing rapidly. The use of plant-based ingredients is growing all the time, supported by a growing awareness of health, allergens and respect for the environment. This revolution is having a profound impact on boulangerie and patisserie practices, in catering as well as in the entire food industry.

It is against this backdrop that Le Cordon Bleu Paris designed this innovative programme which combines pastry expertise and plant-based creativity. The programme is based on the fundamentals of classic patisserie, while progressively integrating plant-based substitutes to offer complete mastery of textures, binding and emulsifying agents, and aeration techniques without the use of animal-based products.

From nuts to oilseeds, plant-based drinks to cereals, not forgetting cocoa and naturally sweet fruit and vegetables: Each ingredient is explored in terms of its technicality, nutritional value and aromatic role. Practical workshops will enable you to make flans, fruit confectionery, a variety of pastries and innovative desserts.

The programme also paves the way for the patisserie of the future, through the use of emerging ingredients such as potato protein and inulin. Drawing on recent scientific research, students will discover how to reduce saturated fats and sugar, while maintaining taste quality, controlled lightness and impeccable texture.