Patisserie, but not as you know it

Attending Le Cordon Bleu was one of the most amazing experiences possible and I learnt to cook some truly wonderful food. But shortly after, on an extended trip to India I decided to attempt my life-long aim of becoming a vegetarian, and since then I have never looked back. Obviously, that meant I could no longer cook and eat the kind of food I’d learnt to prepare in the Cuisine part of the course. But I could still enjoy making patisserie – and it’s a very good way of making friends!! However, since my daughters have come along I simply cannot make fine French sweet things for them to eat. How would it be possible to make proper patisserie without any butter, eggs, milk or cream? So ironically, whilst I learnt to make these fine pastries under the amazing tutorage of Claire Clark (who later became head pastry chef at the great French Laundry in California – I’m stupidly proud of this fact!), my daughters have never eaten a croissant, pain au chocolat, mille feuille etc. Most parents have the luxury of stopping for coffee in any old cafe and buying their child a hot chocolate or a croissant. Mine have had to make do with an apple juice or water with a homemade biscuit or a breadstick (only certain brands though!).

So, I will attempt to make fine patisserie that is dairy and egg-free for my daughters to sample. Maybe they can have what everyone else has….

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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