Danielle Maupertuis is one of our tutors at our Vegetarian Society Cookery School. In her first cookbook: Vegans Deserve Better than a Fruit Salad, she shares her extensive knowledge of pastry making and creating restaurant-quality desserts.
Here you can read a review, written by Sam, the Head of the Vegetarian Society Cookery School.
Danielle Maupertuis is an award-winning vegan pastry chef. Her first book collects together a wealth of expert knowledge gained over years of creating desserts for fine dining restaurants and hotels. Recipes include vegan versions of traditional British puddings, classic French cakes, afternoon tea treats and elaborate high class desserts. The book also contains an extensive reference section which will have the answers to all your vegan baking questions. It covers anything from vegan choux pastry to vegan baking fats. There are also handy chef’s tips to help you overcome common difficulties.
Although the photography can make the dishes look unobtainable for home cooks, don’t be fooled, there is something in this book is for all skill levels. Each recipe is broken down into manageable, well described stages so even the most complicated dishes are achievable with a little patience. There are recipes for beginners like the deliciously light and moist sticky toffee pudding. Those who fancy a challenge will enjoy the impressive opera cake with passionfruit mousseline and raspberry jelly layers.
The classical presentation of the desserts disguises the innovation in each recipe. There are very few chefs who can create vegan recipes of this calibre. This book is a must for anyone wanting to up their vegan dessert game from a fruit salad! It will teach you great skills the Belgian way.