We live in a world in which more and more people are opting for a vegetarian diet and/or a diet free of animal products. This has been a great challenge when it comes to pastry-making. Why? Because there are components in sweet recipes that are of animal origin and that fulfil important technical functions.
For this reason, it is important to have the necessary knowledge of how these products can be replaced. The reason is that we consider it essential not to give up either textures or flavours. In this way, we will continue to create all the types of pastry that people want to eat, even if they contain other ingredients.
This time we will talk about dairy products and their substitution. Dairy products in pastry recipes provide creaminess, texture and flavour. In order to replace them with products of plant-based origin, there are certain parameters that must be taken into account if we want to obtain stable and perfectly balanced textures.
Below, we analyse their composition and propose some substitution techniques.
Butter
Butter’s technical function is to add fat, texture
and emulsifying properties, as well as flavour.
We might think we can manage without butter’s
flavour in our pastries, but it’s important not to lose out on the technical roles it plays.
Plant-based alternatives
There are lots of butter substitutes on the market, but their composition varies depending on the manufacturer in terms of the fats, flavour, colour and even technical characteristics they include.
This is why we recommend our own plant-based substitutes, both of which have a neutral flavour but different textures to suit their intended use:
- General use.
- Layered pastries (for example puff) or recipes where the texture needs to be more solid.
Plant-based Butter Substitute
Ingredients
- 150 g Water
- 580 g Deodorized coconut fat Sosa Ingredients
- 250 g Sunflower oil
- 10 g Natur Emul Sosa Ingredients
- 12 g Sojawhip Sosa Ingredients
Instructions
- Use a hand blender to mix together the water, Sojawhip and Natur Emul until homogenous.150 g Water, 12 g Sojawhip, 10 g Natur Emul
- Melt the coconut fat and mix it with the sunflower oil. The oil mix should be 64-68°F (18-20°C).580 g Deodorized coconut fat, 250 g Sunflower oil
- Gradually add the oils to the first mixture and emulsify them using an electric whisk.
- If the emulsion splits, it means its temperature has risen too high. If this happens, let it cool until it starts to set and start emulsifying again.
- The end result should be much like a dense mayonnaise. Keep it in the refrigerator so it can set and become firmer.
Plant-based Butter Substitute
Ingredients
- 150 g Water
- 300 g Deodorized coconut fat Sosa Ingredients
- 300 g Shea butter
- 250 g Sunflower oil
- 10 g Natur Emul Sosa Ingredients
- 12 g Sojawhip Sosa Ingredients
Instructions
- Dissolve the soy protein in the water. Add the Natur Emul and stir thoroughly again until homogenous.150 g Water, 12 g Sojawhip, 10 g Natur Emul
- Melt the coconut fat and shea butter and add them to the sunflower oil. The oil mixture’s temperature should be approx. 68°F (20°C).300 g Deodorized coconut fat, 300 g Shea butter, 250 g Sunflower oil
- Gradually add the oils into the first mixture and emulsify the two.
- If the emulsion splits, it means its temperature has risen too high. If this happens, leave it to cool until it starts to set, then emulsify it again.
- The end result should be much like a dense mayonnaise. It will set and take on a firmer texture in the refrigerator.
Milk
In pastry-making, milk adds water, flavour, cream and emulsifying properties. In fact, milk is a stable emulsion itself.
However, it’s also an easy product to replace with a plant-based alternative such as plant-based drinks, for instance, which are easy to buy or even make in your own kitchen.
These liquids are also rich in protein, so you don’t lose any of the milk’s emulsifying qualities. These plant-based drinks are also rich in protein so that the emulsifying function of milk is not lost. They include: soy drink, rice drink, oat drink, almond drink, hazelnut drink, coconut drink.
Cream
Cream is more complicated than milk, because it has all the technical functions of milk but it also adds air and fat.
If you are making a mousse, for instance, you can switch the aerating function of the cream for a meringue mix made with Potatowhip / Potatowhip Cold or Sojawhip. You can also use alternative fats such as coconut fat or cocoa or shea butter, or flavoured fats like nut pastes or chocolate.
Plant-based alternatives
In conclusion, the evolution towards an inclusive pastry that respects the dietary preferences of each individual is not only possible, but also exciting. We have explored how dairy products, the mainstay of traditional pastry making, can be effectively replaced by plant-based alternatives without sacrificing the texture, taste or quality of our creations. Remember that our complete Plant-based Pastry-making Indispensable Dossier is available for those who wish to delve deeper into this fascinating world of possibilities.