‘Macarons can‘t be made without egg whites, and cream has to be… well… cream.’ Really? Stahlova’s new cookbook Modern Vegan Desserts shows you how you can cook traditional desserts that are healthier, fresher, and even more appealing than their original dairy versions: simply by introducing some light modifications. All the recipes are based on traditional French desserts, but do not contain any milk, eggs or other animal products. This book will guide you through all of the alternative ingredients and innovative pastry processes you need to create magical desserts that nobody would guess to be of purely plant origin. More than seventy great recipes are divided into seven chapters - Bakery and Viennoiserie, Tarts, Entremets and Petits Gateaux, Plated Desserts, Frozen Desserts, Chocolate Confectionery, Cookies and Sweets. In writing this cookbook, no stone was left unturned and its contents promise to help you to become a great pastry chef. Recipes: 75, 240 pages. Recipe selection: croissants, kouglof, tart with nuts and caramelised apples, mango-coconut cake, cherry-chocolate glazed cakes, chocolate mille-feuille, cherry clafoutis, crème caramel with cocoa beans, macarons.
