PLANT-POWERED PASTRY WITH MARIKE VAN BEURDEN

Redefine Pastry Excellence with Plant-Based Innovation

Join award-winning pastry chef Marike Van Beurden for an exclusive hands-on masterclass in collaboration with Bebetter, the plant-based and sustainable butter made for chefs . This advanced training is designed for professional pastry chefs who want to push the boundaries of flavour, texture, and creativity; without dairy or compromise.

In this immersive experience, you’ll master the techniques behind buttery, flaky croissants, rich brioche, and elegant pâtisserie classics, all crafted with 100% plant-powered ingredients. Discover how to achieve indulgence and precision while meeting the growing demand for modern, sustainable pastry.

What You’ll Learn

• Perfect Plant-Based Laminations – Unlock the secrets to croissants with impeccable rise and crisp layers.
• Dairy-Free Creams & Mousselines – Create silky creams, mousselines, and buttercreams that rival traditional recipes.
• Flavour & Texture Balance – Elevate vegan pâtisserie with techniques that deliver complexity and refinement.

Hands-On Recipes

Viennoiserie & Brioche

• Apricot & Passion Croissants (Apricot cream, marmalade, chocolate dip)
• Chelsea Buns (Brioche dough & filling)
• Babka (Brioche, nuts & chocolate filling, vanilla & orange mousseline)

Pâtisserie & Tarts

• Pistachio Cookie (Pistachio dough, buttercream, salted caramel)
• Meringue Lemon Pie Square (Crumble, lemon cream, jelly, meringue)
• Fruity Tart (Sablé, pistachio frangipane, berry pastry cream, fresh berries)

Travel Cake

• Hazelnut & Vanilla Marble Cake (Hazelnut buttercream, crispy chocolate coating)

*Photos are illustrative, the theme  and content of this session might change.

Why Attend?

This masterclass is tailored for experienced pastry professionals seeking to integrate plant-based innovation into high-end pastry programmes. Chef Marike’s expertise will help you combine sustainability with uncompromising luxury, giving you a competitive edge in today’s evolving culinary landscape.

What’s Included

• Intensive hands-on training
• Premium ingredients
• Professional pastry equipment
• Exclusive recipe book
• Certificate of Participation

About Bebetter

Be Better plant-based butter is designed for professional pastry applications, offering a sustainable alternative to dairy butter. It can be used as a direct 1:1 replacement, thanks to a similar melting point, making it suitable for laminated doughs, viennoiserie, and fine pâtisserie.

Learn more here.

Itinerary

• 8:00 am – Welcome & breakfast
• 9:00 am – Start of work
• 1:00 – 2:00 pm – Lunch break (included)
• 5:30 pm – End of work

TheTasteLab Experience

At TheTasteLab, the experience goes far beyond culinary education; it’s a celebration of flavour, warmth, and exceptional hospitality:

• Our cosy Guest Lounge is the perfect spot for networking, enjoying a coffee with pastries, and taking a well-deserved break from class
• Each day includes a delicious breakfast and lunch, freshly prepared by our Michelin-starred Chef Russell Bateman and Pastry Chefs Denis Dramé MCA and Giacomo Pischiutti
• Throughout your visit, our Specialists and Account Managers will be on hand and delighted to answer any questions about the products featured in the class