"Pastry is in continuous transformation, in this case we will focus on a lively pastry, full of new perspectives and culinary techniques. We will not use baking, gluten, conventional flours, refined sugars or animal products. Instead we will have the benefits of fruits, activated seeds and the fermentation and dehydration techniques typical of this raw gastronomy."

PROGRAM

#Liveclass via zoom in Studio Crudo

IN THIS #LIVE CLASS WE WILL LEARN:


PROGRAM:

  • Raw snicker: almond nougat base, date dulce de leche center and bitter chocolate coating.
  • Chocolate and lime mousse: cocoa whipped cream, avocado and lime peel.
  • Live apple crumble: apples macerated with cinnamon at 45 degrees and crunchy activated almonds and sunflower seeds.



VALUES AND FORMS OF PAYMENT

With a single payment you can access the class, download the recipe booklet and be part of the Universe Crudo.

Some comments on the course

#liveclass in Studio Crudo

#Liveclasses are live virtual classes that are taught via zoom. For this you need to download this application to your device. The class lasts 2 hours, we recommend: Enter the Virtual Classroom 5 minutes before for a correct connection of your camera and microphone. Find a comfortable and quiet place so you can pay attention and avoid being interrupted. The class will be recorded and available for 7 days so you can review the concepts learned. You will also get downloadable PDF recipe booklets in our classroom. Welcome to Crudo Online, welcome to #larevolucionsilenciosa.
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Learn more about our programming

Máximo Cabrera

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo