Vegan Pastry Conquers the Fabulous World of Flower Shows! Danielle Maupertuis is a vegan pastry & desserts chef of some repute, including publication of her recent book ‘Vegans Deserve Better than a Fruit Salad.’. A regular at UK vegan events over the previous few years, demonstrating a variety of vegan desserts and pastries, Danielle was recently invited to the RHS Chelsea Flower Show to share some of her fabulous plant based creations.
For the first time, I was addressing a non-vegan audience. I awakened their attention from the very first words… My aim, beyond known plants such as lavender & jasmine, was to present unusual flowers and plants such as poppy flower. I created a poppy macaron, using the poppy syrup. Another aim of mine was to give a place of honour to plants forgotten in Pastry such as angelica, including its history & its uses. Angelica was widely used in cake decorations during
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the Victorian era, then slowly disappeared from our usual pastry ingredients over time. I also wanted to help people discover unusual plant and fruit combinations made from tea infusions such as viola & cardamom, or nettle & blackcurrant. With this in mind I made a beehive cake, a lemon meringue and a nettle & blackcurrant pannacotta. The reception was enthusiastic, and when it came to tasting, everyone was definitely convinced. I was also very pleased to see people were interested in my cookbook ‘Vegans Deserve Better Than a Fruit Salad’.
I am now in the discussion with RHS about presenting vegan pastry demonstrations on a regular basis at the RHS Flower Shows. And, why not? Organizing live vegan pastry classes for adults and children sounds like an excellent opportunity. If you wish to know about the latest developments, events, online courses and gorgeous new desserts creations, I invite you to subscribe to my newsletter:
freefromdesserts.com See you soon, Danielle Maupertuis Vegan Pastry Chef
