Plant-based pastry-making involves replacing conventional animal-based ingredients with plant-based ingredients that offer identical or similar properties. This is an ideal solution for anyone who wishes to make plant-based preparations without sacrificing taste or texture.
Plant-based pastry-making is far from flavorless or lacking in texture. On the contrary, it is helping to redefine recipes’ fundamental concepts, reinvent pastry techniques, find new flavors and uncover just the right textures.
Bold and resolutely modern, plant-based pastry-making daringly chooses pure and intense flavors and natural colors.
It promotes indulgent pleasures that have a positive impact on both people and the planet (using high-quality, seasonal plant-based ingredients).
It is suitable for various diets, helping people to rediscover the pleasures of a good pastry.
Plant-based pastry-making is aimed in part at vegetarians and vegans - but they aren’t the only audience! The target markets are diverse and, since only limited numbers of outlets stock plant-based food, it opens up an extra opportunity to invest in a booming market.
Plant-based pastries are also aimed at flexitarians and people with allergies and intolerances (to lactose, eggs and gluten), but we shouldn’t forget those of us who are simply curious and on the lookout for new sensory experiences who will relish the chance to discover sweet new pleasures.
Two couverture chocolates that finally make it easy to create indulgent, original plant-based creations.
Valrhona is transforming gourmet desserts by creating the first plant-based white couverture that’s as easy to work with as any other chocolate. Its texture and mellow taste offer an infinite field of possibilities.
MAJOR CHARACTERISTIC: NUTS
MINOR NOTE: ALMOND
The sweetness of the almonds and Amatika Blanche’s nutty notes conjure up images of a calm summer river catching the light as it ripples.
Cherry, rhubarb, aniseed, hojicha tea, violet, black truffle, rosemary.
3kg bag of fèves : code 43096
Valrhona has created the first-ever plant-based couverture chocolate, combining the mellowness and smoothness of almonds with the aromatic power of single origin Madagascan cocoa. Its unmatched flavor and texture live up to the demands and creativity of pastry chefs and makers around the world.
MAJOR CHARACTERISTIC: COCOA-RICH
MINOR NOTE: CEREALS
UNIQUE NOTE: TOASTED ALMONDS
The creamy texture of Amatika gives way to notes of cocoa, roasted almonds, and a hint of tanginess, reminiscent of a picnic in the peaceful ambiance of a Malagasy garden.
Orange blossom, grand marnier, jasmine, almond paste, banana, lemon zest, peach.
3 × 1kg slabs - code : 28074
Going without dairy products and eggs is a real challenge. To find the right substitute for a conventional ingredient, first and foremost we need to understand the product’s composition and its role in the recipe.
Pastry-making is an exact science, with each ingredient having its specificities and every last gram counting towards the desired textures and tastes. For example, eggs’ role differs depending on the recipe (it can bind a cake or aerate a mousse).
You need to identify the ingredients you have to replace and find the plant-based equivalent for their role. Below, we give you a few pointers for finding plant-based alternatives for your recipes. Just make sure you select ethically sourced ingredients!
By Frédéric Bau, experimental pastru chef, Maison Valrhona
By Baptiste Sirand, pastry chef instructor at l'École Valrhona
By Baptiste Sirand, pastry chef instructor at l'École Valrhona
By Paul Brichon, assistant pastry chef at l'École Valrhona
By Sandra Ornelas, pastry chef instructor at l'École Valrhona
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