From flaxseeds to applesauce, here’s what you can replace egg in your dessert with, according to this Dadar bakery
From puffs and pies to Danish pastries, participate in a seven-hour long course to learn 13 French desserts. What’s more, all of them will be eggless. The workshop will be conducted by chef Rachna Aggarwal, an all-India topper from New Delhi’s Institute of Hotel Management, who works with chocolatier Rakesh Saini’s 32 Degree Studio at Dadar. It’s also the venue of the workshop.
"Egg is essential to baking as it provides texture and taste. However, since we follow a strict egg-free model, we tweak the recipes but the techniques that are taught remain the same," says Saini.
Chef Rachna Aggarwal
Participants will learn to bake patties, French hearts (turnovers), cheese straws, papillon (commonly known as khari biscuits), blueberry duchess, pinwheel, apple and blueberry pies, corn tart, cream cheese tart, cinnamon rolls, croissants and doughnuts. "We use egg substitutes like flaxseeds, applesauce, aquafaba, vinegar, curd and the most commonly used condensed milk," he adds. In case you miss out on this one, you can also sign up for the same workshop next month.
On: Today, 10 am to 5 pm
At: 32 Degree Studio, Jame Jamshed Road, Parsi Colony, Dadar (E).
Log on to: www.degree32studio.com
Cost: Rs 4,000
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