Indispensables Pasteleria Vegetal ENG

plant
- based
PASTRY-MAKING
INDISPENSABLES
PLANT-BASED PASTRY-MAKING INDISPENSABLES
Editorial
Plant-based pastry-making:
a real technical challenge
Veganism is becoming a bigger and stronger trend With this in mind, we explain the main ingredients,
in society, and its implications for pastry-making their roles and how to replace them to make your
are vast. Avoiding animal ingredients is a real own plant-based recipes. We have also included a
technical challenge, because the basic ingredients series of ready-to-use, perfectly quantified recipes.
in most recipes also fulfil a technical purpose.
Our objective is to provide solutions for anyone
We have developed this tool to bring you plant-based who wishes to make plant-based pastries without
pastry-making solutions, but we also intend for it scrimping on maximum flavour and perfect textures.
to help you understand each ingredient’s role in a
recipe.
CONTENTS
WHAT IS VEGANISM? 3 Editorial
4 List of plant-based creations

Veganism is a way of life whose proponents
avoid all products that originally come
5 A good way to achieve a more intense flavour
from animals or have been made through 6 Basic ingredients to replace

animal exploitation in any way. This covers
clothing, medication, cosmetics, transport, 7 Basic ingredients’ technical roles
experimentation and testing, labour and
entertainment. Veganism is rooted in ethical,
9 Pastry-making: Basic animal-origin ingredients
environmental and humanitarian concerns. 11 Egg
The main foodstuffs and derivatives that are not 15 Butter

suitable for a vegan diet are meat, fish, eggs,
16 Milk
honey, milk and other dairy products (such as
cheese and yoghurt). By avoiding these kinds 17 Cream
of products, we can also circumvent allergies
or intolerances that people might have (to eggs 18 Animal gelatine
or lactose, for instance).
19 Essential pastry-making recipes
41 Our suggested plant-based recipes
45 Sosa products for plant-based pastry-making
3
LIST OF PLANT-BASED CREATIONS
Sponges ›
Almond sponge.................................................................................22
Chocolate sponge.............................................................................22
Basil sponge.....................................................................................22
Passion fruit sponge.........................................................................22
Cake..................................................................................................23
Macaron............................................................................................23
Plant-based butter substitutes ›

Plant-based butter substitute (for general use)................................23
Plant-based butter substitute (for puff pastries)..............................23
Pastry creams ›
Chocolate pastry cream....................................................................26
Coconut pastry cream.......................................................................26
Raspberry pastry cream....................................................................26
Pistachio pastry cream.....................................................................26
Crémeux ›
Lemon crémeux................................................................................29
Chocolate crémeux...........................................................................29
Strawberry crémeux..........................................................................29
Hazelnut crémeux.............................................................................29
Mousses ›
Chocolate mousse............................................................................33
Lemon mousse..................................................................................33
Pecan mousse...................................................................................33
Blackcurrant mousse........................................................................33
Ganaches ›
Ganache for pastries and macarons..................................................36
Ganache for hand-cut chocolate bonbons........................................36
Passion fruit ganache.......................................................................36
Almond ganache...............................................................................36
Glazes ›
Neutral glaze....................................................................................39
Raspberry glaze................................................................................39
Lemon glaze......................................................................................39
Dark chocolate glaze.........................................................................40
Amatika chocolate glaze...................................................................40
RECIPE LIST
Almond in different textures ............................................................42
Chocolate mousse with banana and miso.........................................43
Blackcurrant and lemon entremets...................................................44
A GOOD WAY TO ACHIEVE

a more intense flavour
Most traditional pastry-making recipes use eggs and dairy products.
Sometimes we want to include their flavours, but there are also times when
they fulfil a purely technical role, such as emulsifying, aerating or adding a
creamy mouthfeel to a recipe.
There are pastries that are known for their eggy or creamy flavour. It’s
hard to imagine flan, Chantilly or crème brûlée, for example, without their
characteristic flavour, and we can’t claim to have a substitute for these types
of tastes in plant-based pastry-making. Instead, we believe plant-based
pastry-making should focus on alternative flavours to egg and dairy, such as
fruit, nuts, chocolate, spices and herbs.
Avoiding dairy and egg is a good way to uncover purer, more intense flavours in
products that traditionally use one or both. These ingredients can somewhat
distort your recipe’s main flavour, for instance in traditional fruit mousses,
in which dairy tones down the fruit’s notes.
We believe plant-based pastry-making doesn’t mean Avoiding dairy and egg is

giving up on flavour and texture; in fact, it’s a good
opportunity to do just the opposite. a good way to uncover purer,
more intense flavours in
products that traditionally
use one or both.
A 100% blackcurrant meringue
5
BASIC INGREDIENTS
TO REPLACE
EGGS
Eggs have a very important
role in pastry-making:
as well as adding flavour, ANIMAL GELATINE
they fulfil technical functions
such as emulsifying, aerating, Animal gelatine helps us to
coagulating and providing stabilise and jellify various
additional fat content. types of dessert. It’s important
we lose none of gelatine’s
Emulsion properties when we replace it.
Coagulation
Aeration DAIRY PRODUCTS Stabilisation
Jellification
A creamy mouthfeel
Dairy products are very
common ingredients in
pastry-making, and include
milk, cream, butter and cheese.
These products add flavour and
technical properties, including
aeration and fat content.
Aeration
Fat addition
6
BASIC INGREDIENTS’
TECHNICAL
ROLES
EMULSION
Emulsions are a mixture in which the
fats and water content have blended
together perfectly.
They have a very important technical

role in pastry-making, because they
are used in most products, including
creams, ice creams, sponges, ganaches
and mousses. To make an emulsion,
we need an ingredient with the right
properties, such as egg lecithin
or milk proteins.
AERATION
Aeration involves introducing air into a
liquid or solid by stirring it, fermenting
it (in the case of yeast), or adding
in a chemical (with bicarbonate).
These techniques help to trap air
inside, such as in a whipped cream,
COAGULATION meringue, bread or sponge.
Coagulation is when a liquid is For this to happen, we need to use

converted into a solid. That solid can ingredients that retain air, such as
vary in compactness. proteins, for example.
Heat can be applied to cause proteins

to coagulate, which is how eggs can
turn into flan, for example. We can also
use enzymes or acids, as is the case
with cheeses. It is also common to use
plants and vegetables as coagulants.
One example of this is tofu, which takes
advantage of salts or plant proteins
with coagulant properties (such as
potato extract).
7
STABILISATION
Stabilisation is a process which
allows us to preserve a product’s look
and texture for a longer period of time
and improve how it reacts to being
frozen and defrosted, so as little water
is lost as possible. For example, we
JELLIFICATION might want to stop an ice cream from
melting for as long as we can, or help
Jellification involves converting a liquid whipped cream keep its shape.
into a solid to form a structure, the
strength of which can vary.
It’s a very important technique for

creating a texture that can have
multiple uses, such as giving mousse a
sliceable texture. We might also want
to jellify a cream so we can use it to fill
a tart.
Plant-based gelling agents are

available, and they each produce FAT ADDITION
very different textures.
In pastry-making, fat adds creaminess
and texture, and it also acts as a
channel for flavour.
The animal fats used most often in

pastry-making are butter, cream and
egg yolk. They can all be replaced
with plant fats, such as coconut fat or
cocoa or shea butter. We can also use
fibres (such as inulin) to reduce the fat
content but retain a similar creaminess.
8
PASTRY-MAKING BASIC ANIMAL-ORIGIN
ingredients
BASIC ANIMAL-ORIGIN INGREDIENTS
PASTRY-MAKING BASIC ANIMAL-ORIGIN INGREDIENTS

WHY IS IT IMPORTANT TO UNDERSTAND INGREDIENTS’ COMPOSITIONS?
EGG
WHITES
ANIMAL
EGG GELATINE
YOLKS
EGG BUTTER
COW’S WHIPPING
MILK CREAM
Each basic ingredient fulfils different technical purposes. For instance, if we want to find a way
roles such as, for example, emulsifying, aera- to recreate egg yolk’s emulsifying properties
ting, coagulating, adding fat to or jellifying your only, we simply need to swap the egg yolk for a
preparations. certain quantity of plant-based emulsifier such
as Natur Emul or soy lecithin.
When we understand the technical role and
composition of each basic ingredient, we can By familiarising ourselves with egg yolk’s com-
find a plant-based substitute for it. Depending position, we can re-quantify our recipe’s fats,
on our recipe, we might not need to find a repla- water and protein and make our own plant-ba-
cement for every one of an ingredient’s technical sed creations.
10
Egg
Egg – both its white and yolk – fulfil different technical roles which that have
a very important part to play in your recipes. Below, we analyse its composition and
look for substitute formulas that can go into plant-based products.
TECHNICAL ROLES
COAGULATION
Contains proteins
which coagulate
between 140°F and EMULSION
150°F (60-65°C).
Contains lecithin,
an emulsifier.
FAT ADDITION
About 12% fat,
all of which is
in the yolk. AERATION
Thanks to
its albumin,
which is a protein.
COMPOSITION GUIDE
Sugars 1% Water 74%
Protein 13%
Fat 12%
11
Egg yolk
COMPOSITION GUIDE TECHNICAL ROLES
Egg yolk’s technical role is to emulsify,
Sugars 0.5% coagulate and add fat to products. It also has
some aerating properties.
Proteins 17.5%
EMULSION
Fats 32% FAT ADDITION
COAGULATION
Water 50%
PLANT-BASED ALTERNATIVE
This is the composition which is closest to egg yolk

and fulfils all its technical purposes.
However, if the recipe only requires emulsification,

we can use Natur Emul or soy lecithin alone. 50%
Water
A GOOD WAY 32%

Plant-based oil
TO INTENSIFY FLAVOUR (refined sunflower oil)
The advantage of using this formula is that you can

use it to swap water for flavoured liquids, such as fruit
purées or infusions, and add flavour to your recipe.
10%
You can also switch the fat in the recipe for flavoured Potatowhip Potatowhip is a Natur Emul is a
fats, such as nut pastes. potato protein that citrus fibre that
8% offers the same has the emulsifying
Natur Emul coagulating effects properties
as yolk. of lecithin.
12
Egg white
Egg white’s technical role is to aerate, coagulate and
Fats 0.3% emulsify recipes. It also has a high water content.
Sugars 0.7%
EMULSION
Proteins 11%
AERATION
COAGULATION
Water 88%
PLANT-BASED ALTERNATIVES
We suggest two ways of replacing

PLANT-BASED PLANT-BASED
ALTERNATIVE 1 ALTERNATIVE 2
egg white, one which has a with a coagulating no coagulating
coagulating effect (perfect for effect effect
sponges and soufflés) and

another which hasn’t (perfect
for mousses and meringues).
Potatowhip provides coagulating

properties in plant-based 92%
Water/liquid 95%
alternative 1. Water
For products that don’t need

coagulating, we recommend
plant-based alternative 2, which
contains Sojawhip (a product
with a completely neutral flavour).
Sojawhip is a
In this case, hydrolysed soy
Potatowhip protein that helps
8% helps to whip up to whip up
Potatowhip and coagulate 5% Sojawhip mixtures without
mixtures. adding flavour.
13
Dairy products
Dairy products bring creaminess, texture and flavour
to pastry recipes. There are a few considerations
we need to bear in mind when we’re looking
for a plant-based substitute for them so that the
texture of our product stays stable and perfectly
balanced. Over the next few pages, we will analyse
dairy products’ composition and suggest a few
potential substitutes.
Butter
Butter’s technical function is to add fat, texture
Proteins 0.5% and emulsifying properties, as well as flavour.
We might think we can manage without butter’s

Water 16%
flavour in our pastries, but it’s important not to lose
out on the technical roles it plays.
EMULSION
FAT ADDITION
TEXTURE
Fats 83.5%
Natur Emul 1% Natur Emul 1%

Sojawhip 1% Sojawhip 1%
15% 15%
Water Water
There are lots of butter substitutes
on the market, but their composition
varies depending on the manufacturer
in terms of the fats, flavour, colour 23%
25%
and even technical characteristics Sunflower oil Sunflower oil
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 30%
Shea butter
intended use:
––General use
––Layered pastries (for example puff) or 58%
Coconut fat
recipes where the texture needs to be
more solid.
30%
Coconut fat
See plant-based butter substitutes PLANT-BASED PLANT-BASED
recipes on page 23. ALTERNATIVE 1 ALTERNATIVE 2
generic use layered pastry
15
Milk
In pastry-making, milk adds water, flavour, cream
Fats 3.5% and emulsifying properties. In fact, milk is a stable
emulsion itself.
Sugars 4.5%
Proteins 5%
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.
EMULSION
Water 87%
SOY DRINK RICE DRINK OAT DRINK
ALMOND DRINK HAZELNUT DRINK COCONUT DRINK
16
Cream
Cream is more complicated than milk, because it
Sugars 3% has all the technical functions of milk but it also
adds air and fat.
Proteins 4%
Fats 33%
If you are making a mousse, for instance, you can
switch the aerating function of the cream for a
meringue mix made with Potatowhip or Sojawhip. You
can also use alternative fats such as coconut fat or cocoa
or shea butter, or flavoured fats like nut pure pastes or
chocolate.
EMULSION
AERATION
Water 60%
FAT ADDITION
AERATION FAT ADDITION
WATER OR
FLAVOURED LIQUID
COCONUT FAT
SHEA BUTTER
POTATOWHIP SOJAWHIP
17
Animal Gelatine
TECHNICAL ROLES
Animal gelatine acts as a gelling agent and stabiliser.
JELLIFICATION
It can also help aerate products with high protein
contents. Read on to find out the best substitute
STABILISATION
for each different type of product.
ELASTIC JELLIES
Plant-based
gelling agent
Coatings, Yule logs, etc.
MOUSSES
Vegan Mousse Gelatine
HEAT-RESISTANT
JELLIES
Gellan gum
Fillings for baked products
ACIDIC GLAZES
Fruit NH pectin
SMOOTH JELLIES
Pro-Pannacotta
Plant-based flans
CHOCOLATE
OR NUT GLAZES
Nappage X58 pectin
SLOW JELLIFICATION
Agar-agar
Aspics
18
ESSENTIAL PASTRY-MAKING
recipes
ESSENTIAL PASTRY-MAKING RECIPES
Sponges
Sponge cake is a mixture of flour, egg and sugar that is beaten and baked.
Ingredients’ proportions vary depending on the type of sponge we want, as
INGREDIENT
does the way we add them in. We might mix them all straight in (for a cake,
TO REPLACE
for example), or we might beat together the egg and sugar or white and yolk
separately. We can also add other ingredients such as fats (including chocolate,
EGGS
oils, butter and nuts), spices or fruit, which change the mixture’s structure.
BASIC SPONGE MIX
EGG-FREE SPONGE MIX

Flour 25% Potatowhip 7%
To explain how egg works
in a mixture, we have
Fats used a certain amount of
Eggs 6% basic sponge mix as our
50% Flour 25%
benchmark and worked
out the ingredients we will
need for a plant-based
Sugar alternative.
25%
Water
37%
Sugar
25%
20
EGG SUBSTITUTES FOR MAKING PLANT-BASED SPONGE MIXES
Potatowhip
Potatowhip is a protein made from potatoes. It can be used as
a substitute protein for both egg yolk and egg white. It enables us
to incorporate air into the mixture during the beating or whipping
process. Potatowhip also coagulates and emulsifies like egg.
Emulsion Aeration
Natur Emul
Natur Emul is a fibre made from citrus fruit which can fulfil the same
role as egg yolks’ emulsifying component, lecithin. Helps emulsify
cake mixtures with a high fat content. Also helps incorporate more
water because of its absorbent qualities.
Emulsion
Deodorized coconut fat

Eggs are approximately 12% fat. They have an important role to play
in giving sponge a creamier texture, as well as helping to emulsify it
and providing a channel for other flavours. We can use lots of other
fats too. Deodorized coconut fat is a good option, as is shea butter.
Fat addition
21
BASIC RECIPES the functions

of key
ingredients
ALMOND SPONGE
15 g Potatowhip Using a hand blender, mix the water and Potatowhip for Potatowhip has aerating,
330 g Water 1 minute. Beat the mixture using a hand blender, add the coagulating qualities.
150 g Sugar Here, we replace some of
sugar and Trehalose to the meringue and beat for
100 g Strong flour the sugar with Trehalose
a further 3 minutes. Lastly, use a plastic sieve to sift in
300 g Almond flour to tone down the sweet-
the flour and almond flour. Spread the results into a tray ness and enhance the
50 g Trehalose
945 g Total and bake at 390°F (200°C) for 9 minutes. almond flavour.
CHOCOLATE SPONGE
400 g Water Mix the water with the Potatowhip and xanthan gum and
20 g Potatowhip blend them for 1 minute with a hand blender.
250 g 64% dark chocolate The xanthan gum gives
Beat the mixture with an electric whisk until it has a firm
50 g Trehalose the meringue more sta-
meringue texture. Add both the sugar and trehalose and beat bility, so it holds
160 g Sugar
for another 3 minutes. Melt the chocolate at 105°F (40°C) its structure.
130 g Pastry flour
7g Baking Powder Fast and fold it gently into the meringue. Finally, add in the sifted
1g Xanthan gum flour and baking powder and mix them in gently using a flexi-
1018 g Total ble spatula. Spread the mixture into a baking tray and bake
at 375°F (190°C) for 8 minutes.
BASIL SPONGE
We make a meringue
220 g Sugar Using a hand blender, mix the water and Potatowhip for with Potatowhip (rather
45 g Cremsucre* 1 minute. Beat the mixture with an electric whisk, gradua- than the traditional in-
250 g Pastry flour gredients) as a whipping
lly add in the sugar and keep beating until you have a firm
10 g Bicarbonate of soda and emulsifying agent.
meringue texture. Separately, mix the Cremsucre with the oil.
7g Ground We use ground freeze-
freeze-dried basil Incorporate them into the meringue. Add the sifted ground
dried basil for flavour
30 g Potatowhip basil and bicarbonate into the flour mixture using a flexible
and colour, but also
350 g Water spatula. Spread the mixture out onto a baking tray and bake because it blends nicely
60 g Sunflower oil for approx. 12 minutes at 345°F (175°C). into the recipe.
1g Salt
973 g Total
PASSION FRUIT SPONGE

240 g Passion fruit purée Mix the purée and Potatowhip using a hand blender. Mix We make a meringue
160 g Sugar using the third setting of your stand mixer. Mix the sugars using fruit purée beaten
20 g Potatowhip with Potatowhip to
together and add them in in 3 stages, like you would for
40 g Trehalose intensify the sponge’s
a French meringue. Gradually combine the oil with the
80 g Sunflower oil flavour.
meringue and mix them together thoroughly. Separately, mix
10 g Baking Powder Std
120 g Pastry flour the remaining solid ingredients and add this to the meringue,
20 g Corn starch taking care to fold the edges into the center, until the two are
qs Icing sugar completely combined. Arrange it into fingerbiscuit shapes on
690 g Total a baking tray lined with baking paper. Bake for 355°F (180°C)
for 6 minutes.
* Inverted sugar
22
CAKE
225 g Icing sugar Mix the plant-based butter substitute (at room temperature)
25 g Cremsucre* with the confectioner’s sugar using the flat beater in a stand
300 g Pastry flour Natur Emul helps us to
mixer. Gradually add the lemon zest and liqueur. Separa-
110 g Almond flour emulsify mixtures with a
tely, mix together the dry ingredients and set them aside.
17 g Baking Powder Std high fat content.
Separately, use an electric whisk to mix together the water,
7g Natur Emul
7g Potatowhip Natur Emul and Potatowhip, then gradually add in the (room
250 g Water temperature) oil. Add this emulsion to the first mixture.
6g Lemon zest Lastly, add in the dry ingredients and mix until homogenous.
6g Vanilla extract Fill the cake molds three-quarters full and use a piping bag
3g Salt to apply a thin line of plant-based butter substitute (beaten
20 g Orange liqueur until it has a soft “beurre pommade” texture) from one end
100 g Plant-based butter to the other. Bake for approx. 30 minutes at 345°F (175°C)
substitute
depending on the size of the mold.
80 g Sunflower oil
1156 g Total
MACARON
250 g Marcona almond flour Mix the water (1) with the Potatowhip and leave it in a stand
250 g Icing sugar mixer for 2 minutes until it dissolves. Take 110g of this
200 g Water (1) The combination of
mixture and combine it with the almond flour and sugar in Potatowhip and
14 g Potatowhip
a bowl. Mix until homogenous. Mix the rest of the dissolved Gelespessa (xanthan
1.5 g Gelespessa
Potatowhip with the Gelespessa in the bowl of a stand mixer gum) helps make the
250 g Sugar
and beat until a meringue forms. Put the water (2) and sugar meringue more stable.
110 g Water (2)
1075.5 g Total in a saucepan and heat to 245°F (118°C). Slowly incorporate
the syrup into the meringue to create an Italian meringue.
Add the meringue into the marzipan and stir it in gently until
the two are completely combined. Put the mixture in a piping
bag with a round nozzle and pipe it into macarons on a sili-
cone mat. Leave the macarons to rest at room temperature
until they dry out. Bake at 285°F (140°C) for 14 minutes. Once
you have baked them, leave the macarons to cool at room
temperature. * Inverted sugar
PLANT-BASED BUTTER SUBSTITUTE SOFT VERSION / GENERAL USE
150 g Water Use a hand blender to mix together the water, Sojawhip and Natur Emul until homogenous. Melt
580 g Deodorized coconut fat the coconut fat and mix it with the sunflower oil. The oil mix should be 64-68°F (18-20°C). Gradually
250 g Sunflower oil
add the oils to the first mixture and emulsify them using an electric whisk.
10 g Natur Emul
12 g Sojawhip If the emulsion splits, it means its temperature has risen too high. If this happens, let it cool until
1002 g 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 FIRM VERSION / VERSION FOR PUFF PASTRY
150 g Water Dissolve the soy protein in the water. Add the Natur Emul and stir thoroughly again until
300 g Deodorized coconut fat homogenous. Melt the coconut fat and shea butter and add them to the sunflower oil. The oil
300 g Shea butter
mixture’s temperature should be approx. 68°F (20°C). Gradually add the oils into the first mixture
250 g Sunflower oil
and emulsify the two.
10 g Natur Emul
12 g Sojawhip If the emulsion splits, it means its temperature has risen too high. If this happens, leave it to cool
1022 g 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.
23
Pastry creams
Pastry creams are a type of preparation with an unctuous consistency and
are often used in pastry-making. A classic pastry cream (or crème patissière)
INGREDIENTS
is made using flavoured, sweetened milk thickened with egg yolk and starch
TO REPLACE
(usually corn starch). It is heated to at least 175°F (80°C) so that the starch and
yolk coagulate. It’s used as a filling or covering in pastry-making, as a dessert
MILK EGG YOLKS
in its own right or as a sauce for desserts. Its thickness varies depending on
what you are using it for.
It also works as a base for other types of creams such as, for example,
mousselines (if you add butter), diplomat cream (if you add whipped cream)
and chiboust (if you add meringue).
We can substitute milk with a plant-based drink (such as rice, oat or soy)
and achieve a similar texture, but if we want to find a substitute for egg yolk,
we need to find something with the right technical characteristics to make sure
the texture isn’t altered.
It’s important to point out that there are now

technical starches that help us to thicken cold
or hot creams and improve their texture and
A GOOD WAY TO
stability when they are frozen, for example. IMPROVE TEXTURE
They can then improve cold creams’ flavour in AND INCREASE
particular because, thanks to them, the fruit FLAVOUR
doesn’t have to be heated and loses none of
its fresh taste.
BASIC PASTRY CREAM PLANT-BASED PASTRY CREAM

Natur Emul 1%
Egg
yolks 12%
Fats 1% Water
9%
Starch Starch
6% 6%
To explain the role of egg
yolk in a cream, we use
Sugar Sugar basic pastry cream as our
10% 9%
benchmark and work out
the ingredients we will
need to replace it.
Milk 72% Plant-based drink 73%
24
PLANT-BASED SUBSTITUTES FOR MAKING CREAMS
Natur Emul
This can be a replacement for egg yolks’ emulsifying properties,
which they owe to their lecithin. This is particularly important when
we want to emulsify creams properly. We can also use soy or
sunflower lecithin instead.
Emulsion

Egg yolk is about 30% fat. This fat content is an important way of adding
an unctuous texture to your cream, but it also helps with emulsification
and provides a vehicle for flavours. There are different fats we can use,
one of which is deodorized coconut fat. Shea butter is another good option.
Fat addition
Gelcrem Hot / Gelcrem Cold

Gelcrems help us to thicken cold or hot creams and have an important
role to play in improving their texture and stability when they are frozen,
for example. The flavour of some creams – fruit, for example – is improved
when they are made cold, because we let them retain their fresh flavour
when we don’t cook them.
Stabilisation Texture
25

of key
ingredients
CHOCOLATE PASTRY CREAM
700 g Rice drink Whisk together the dry ingredients and rice drink and cook We can use Natur Emul
130 g Sugar as a substitute for egg
the mixture in a pan until it comes to the boil, stirring all the
65 g Gelcrem Hot yolk’s emulsifying pro-
while. Add the couverture. Mix vigorously until the texture is
1g Salt perties. We use Gelcrem
smooth and homogenous. Leave it to cool to 40°F (4°C) and Hot to thicken this cream
7g Natur Emul
store it in the refrigerator. with a very intensely
100 g 70% dark chocolate
1003 g Total chocolatey flavour and
creamy texture.
COCONUT PASTRY CREAM In this instance, it’s

also important to find
a substitute for the egg
380 g Rice drink Mix together the rice drink and coconut purée. Separately, mix yolk so the coconut loses
430 g Coconut purée the Gelcrem Hot, sugar and Natur Emul. none of its flavour. In
105 g Sugar addition to Natur Emul
Whisk the two mixtures together and cook until they
68 g Gelcrem Hot and Gelcrem Hot, we add
come to the boil, stirring all the while. Take it off the heat
6g Natur Emul coconut fat to enhance
and add the coconut fat. Whisk until you have a smooth,
35 g Deodorized coconut fat the creamy mouthfeel.
1024 g Total homogenous cream.
This product is made
RASPBERRY PASTRY CREAM with raspberry purée

and rice drink, and it in-
corporates fruit without
350 g Rice drink Mix the plant-based drink and raspberry purée. Separately, losing any of the flavour
425 g Raspberry purée mix together the Gelcrem Hot and sugar. Whisk the two and texture of a pastry
115 g Sugar cream. We use Natur
mixtures together and cook until they come to the boil, stir-
75 g Gelcrem Hot Emul as an emulsifier
ring all the while. Take the mixture off the heat and add the
7g Natur Emul and thicken the cream
coconut fat and Natur Emul. Mix until the cream is smooth
50 g Deodorized coconut fat with Gelcrem Hot. We
1022 g Total and homogenous. can make cold creams
with 100% fruit purée
using Gelcrem Cold.
PISTACHIO PASTRY CREAM

This cream has an
700 g Rice drink Mix together the sugar, salt and Gelcrem. Separately, intense pistachio flavour
120 g Sugar thanks to the pistachio
mix the pistachio pure paste, sunflower oil, coconut fat and
60 g Gelcrem Hot pure paste it contains.
Natur Emul. Mix the dry ingredients with the plant-based
1.5 g Salt We can use Natur Emul
drink and cook until it comes to the boil, whisking all the instead of egg yolk and
7g Natur Emul
while. Take it off the heat and add the fat-based ingredients thicken it with Gelcrem.
100 g Pistachio pure paste
40 g Deodorized coconut fat mixed with the Natur Emul. Mix thoroughly until the cream is We can also include
smooth and homogenous. coconut fat combined
15 g Sunflower oil
with other oils to make
1043.5 g Total
the texture lighter.
26
Crémeux
Crémeux are similar to creams, but their texture is thicker and more compact.
They are ideal fillings for mousses or tartlets, as they slice nicely.
INGREDIENTS
Their texture is also suitable for quenelles. TO REPLACE
Crémeux are generally made using a custard base (with milk, cream, egg yolk
EGG YOLKS MILK
and sugar), added to which are flavours and aromas such as chocolate, nuts, WHIPPING CREAM
spices or fruit, along with gelatine for a more compact texture.
GELATINE
We can use plant-based drinks instead of milk and Natur Emul instead of egg yolk,
while various pectins make a good substitute for animal gelatine.
We can also include plant fibres such as inulin to make the texture more
unctuous and recreate the same mouthfeel as cream for your crémeux.
There are lots of pectins that can help us

create different textures depending on
the type of crémeux you want. Here, we A GOOD WAY
work mostly with Nappage X58 pectin TO MAKE LIGHTER
and Fruit NH pectin. PASTRIES
By switching some of the cream
for inulin (which is a fibre)
we are reducing the recipe’s fat
content and making a lighter,
healthier pastry.
BASIC CHOCOLATE CRÉMEUX PLANT-BASED CHOCOLATE CRÉMEUX
Egg yolks Gelatine Natur Emul Pectin 1%

7% 1% 1%
Couverture Couverture
chocolate Milk chocolate
30% 30%
30% Let’s analyse a classic
Plant- chocolate crémeux recipe
based and figure out how to
drink get the same texture
55%
using 100% plant-based
ingredients.
Inulin or
plant-based Inulin
Cream fat 3% 10%
Sugar 30%
3%
27
SUBSTITUTES FOR MAKING PLANT-BASED CRÉMEUX
Natur Emul
which they owe to their lecithin. This is particularly important when
we want to emulsify creams properly. We can also use soy or sunflower
lecithin instead.
Emulsion
Inulin Hot
By adding inulin to creamy recipes, we provide a substitute for egg
yolks’ and cream’s fat content. However, this is also a perfect ingredient
for crémeux because of its unctuous mouthfeel and texture.
Creamy mouthfeel addition
Fruit NH pectin | Nappage X58 pectin

Pectins can play the same gelling role as animal gelatine, but they
also provide a creamier, less elastic texture than traditional gelatine.
Use Fruit NH pectin for acidic creams and Nappage X58 pectin for
creams with no acid content.
Jellification

We can replace egg yolks’ fat using vegetable fats such as deodorized
coconut fat. Shea butter is another good option.
Fat addition
28

of key
ingredients
LEMON CRÉMEUX We can use Natur Emul
300 g Lemon juice as a substitute for
Combine the lemon juice, water and lemon zest an put them
egg yolk’s emulsifying
350 g Water in a casserole. On the other side, combine the dry ingre- properties. Given it is
180 g Sugar
dients. Pour little by little the dry ingredients into the liquids an acidic recipe, this
13 g Fruit NH pectin
mixing constantly until dissolved. Bring the mix to boil. crémeux uses Fruit NH
10 g Natur Emul
Remove from the heat and cool at 45 °C. Add the coconut fat pectin as its gelling
10 g Lemon zest
and mix using a stick blender. Cool down down to 4 °C and agent. The coconut fat
140 g Deodorized coconut fat and inulin create
30 g Inulin Hot keep in the fridge for 12 hours before using.
a creamy texture.
1033 g Total The result is a very fresh
yet creamy crémeux.
CHOCOLATE CRÉMEUX
550 g Rice drink Mix the sugar and pectin together. Set aside. Heat the plant
1g Salt drink to 105°F (40°C). Add the salt and the pectin and sugar We use Nappage X58
100 g Sugar pectin to add texture,
mixture, stirring constantly. Bring the mixture to the boil.
10 g Nappage X58 pectin as well as coconut fat
Take it off the heat and add the sunflower oil, chocolate
260 g 70% dark chocolate to create a creamier
and, lastly, the coconut fat. Emulsify using a hand blender
50 g Deodorized coconut fat mouthfeel.
30 g Sunflower oil until completely homogenous. Split it into molds of your
1001 g Total choice. Store them in the refrigerator for 6 hours so they set
correctly.
STRAWBERRY CRÉMEUX Because this is a

fruit-based recipe, we
750 g Strawberry purée Mix together the sugar, inulin, Natur Emul and pectin, and use Fruit NH pectin as
5g Natur Emul set aside. Heat the strawberry purée to 105°F (40°C) and it’s better at gelling
160 g Sugar
gradually add in the previous mixture, stirring all the while. acids. We add inulin and
30 g Inulin Hot coconut fat to enhance
Bring to the boil. Take it off the heat and let it cool to 115°F
140 g Deodorized coconut fat the product’s creamy
(45°C). Add the coconut fat and emulsify the mixture using
15 g Fruit NH pectin texture, and Natur
1100 g Total a hand blender. Pour it into molds of your choice and keep
Emul to help it emulsify
them in the refrigerator for 6 hours so that they set correctly. properly.
HAZELNUT CRÉMEUX
Nut pure pastes are
600 g Water Mix the sugar and pectin together. Set aside. Separately, ideal for nut-flavoured
2g Salt mix together the hazelnut pure paste and Natur Emul in a crémeux. Here, we use
150 g Sugar
bowl until homogenous. Heat the water to approx. 105°F Nappage X58 pectin as a
30 g Natur Emul gelling agent, and we use
(40°C) and gradually add in the mixture of sugar and pectin,
13 g Nappage X58 pectin inulin and coconut fat
stirring all the while. Bring the mixture to the boil. Take it off
50 g Deodorized coconut fat to enhance the creamy
150 g Hazelnut pure paste the heat and add in the Natur Emul and pure paste mixture,
mouthfeel. The Natur
30 g Inulin Hot followed by the coconut fat. Emulsify using a hand blender
Emul helps to perfect the
1025 g Total until completely homogenous. Pour it into molds of your emulsion.
choice and store them in the refrigerator for 6 hours so they
set correctly.
29
Mousses
Mousses’ number-one characteristic is their airy texture. This is achieved by
INGREDIENTS
adding meringue and/or partially whipped cream to a cream base flavoured with,
for example, spices, fruit, nuts or chocolate.
TO REPLACE
EGG YOLK EGG WHITE
Egg yolk is traditionally added to this cream base to make it thicker, help with
emulsification and add fat. In some more contemporary recipes, egg yolk is WHIPPING CREAM
avoided to eliminate any of the yolk flavour that can mask certain subtle notes
such as fruit. GELATINE
Depending on the type of mousse you are using and the way you want to present
it, you can add gelatine to make the texture firmer and easier to slice in tarts,
pastries and other creations.
There are other types of mousse including, for example, bavarois, which is made
from custard, partially whipped cream and gelatine. Another type of mousse is
chiboust, which is more like cream but also uses meringue in a pastry cream base.
INGREDIENTS THAT NEED TO BE REPLACED

There are different ways to make a 100% plant-based mousse.
We recommend using Natur Emul combined with stabilisers such as guar gum
to replace egg yolks’ emulsifying properties, as they help us thicken and stabilise
our cream if needs be (in fruit purée-based mousses, for instance).
Egg whites can be replaced by proteins such as Sojawhip and Potatowhip.

If you want to make a mousse with very heavy or high-fat ingredients, we
recommend a meringue with Potatowhip, as this will give it greater stability.
Sojawhip is ideal for lighter meringues made with citrus fruit or spices,
for example.
For cream, we can only replace the fat element by using plant fats such as
coconut fat or shea butter. If you don’t want to add fat but you want to keep
a creamy mouthfeel, we can add inulin.
Lastly, we can replace animal gelatines

with Vegan Mousse Gelatine, which was VEGAN MOUSSE GELATINE
specifically created with this goal in mind. is a plant-based gelling agent that
was specifically created for mousses
and freezes very effectively.
30
CLASSIC NUT MOUSSE PLANT-BASED NUT MOUSSE
We can substitute the

Nut paste Nut paste animal-based ingredients
17% 25%
with 100% plant-based
alternatives but achieve the
Rice same texture and an even
drink
30% more vivid flavour.
Cream Sugar
40% 20%
Sugar
10%
Inulin
10%
1%
Egg whites 20% Natur Emul Water Vegan
Egg yolks Gelatine 20% Mousse
2% 1% Sojawhip 2% Gelatine 2%
+8% nuts More flavour

-10% sugar Less sweetness
SUBSTITUTES FOR MAKING PLANT-BASED MOUSSES
Natur Emul
which they owe to their lecithin. This is important if cream bases are
to emulsify properly. We can also use soy or sunflower lecithin instead.
Emulsion
Sojawhip | Potatowhip
Sojawhip and Potatowhip are a good substitute for egg white
in meringues. We recommend using Sojawhip because its flavour
is neutral; however, if your creations need a more compact structure
– they might be mousses with a high fat content, for example – we
would encourage you to use Potatowhip.
Aeration
31
SUBSTITUTES FOR MAKING PLANT-BASED MOUSSES

Vegan Mousse Gelatine is specially designed as a substitute for animal
gelatines in mousses.
Jellification
Deodorized coconut fat | Inulin

We can recreate a creamy mouthfeel using plant-based fats such
as coconut fat, shea butter or inulin.
Fat / creamy mouthfeel addition
Guar gum | Carob gum | Xanthan gum

In some instances, we need to thicken our cream base, which is something
egg yolks can do for us if they are heated. Guar, carob and xanthan gum
can achieve the same results without adding any flavour. We can also use
Gelcrem Hot or Cold as a thickener, depending on the product.
32

of key
ingredients
CHOCOLATE MOUSSE
350 g Water (1) Melt the chocolate at 130°F (55°C) and mix it with the sunflower
In this recipe, we make
15 g Vegan Mousse Gelatine oil until homogenous. Heat the water (1) with the Vegan Mousse our meringue with Pota-
160 g Water (2)
Gelatine until it comes to the boil, stirring all the while. towhip and xanthan gum,
8g Potatowhip
Combine it with the chocolate mixture and emulsify using a as this ensures it’s very
100 g Sugar stable and doesn’t lose
hand blender. Separately, mix the water (2) with the Potatowhip
1g Xanthan gum any structure when it’s
30 g Sunflower oil and beat them with an electric whisk. Halfway through the
mixed with chocolate.
350 g 70% dark chocolate whisking process, combine the sugar and xanthan gum and add
1014 g Total them in. Keep whisking for approx. 10 more minutes. Gradually helps it to take on a
add the chocolate emulsion heated to 130°F (55°C) to the mildly jellied texture.
meringue, mixing at medium speed.
LEMON MOUSSE
Citrus mousses are enhan-
190 g Lemon juice (1) Mix the lemon juice (1) with the water (1), the sugar (1), the ced by the extra texture that
110 g Water (1) Gelcrem Hot, the Vegan Mousse Gelatine and the Natur Emul. lemon juice provides, as well
5g Natur Emul as the extra tanginess. We
Cook until it comes to the boil, mixing all the while with a hand
90 g Sugar (1) make a cream base, which
blender. Take it off the heat. Add the coconut fat and mix again is thickened using Gelcrem
25 g Vegan Mousse Gelatine
with an electric mixer. Separately, mix the Sojawhip with the Hot, and a meringue that
8g Gelcrem Hot
80 g Deodorized coconut fat lemon juice (2) and the water (2) and beat with an electric mixer. uses Sojawhip and xanthan
250 g Water (2) Halfway through the beating process, add in the sugar (2), inulin gum. We add Natur Emul as
and xanthan gum, previously mixed, and keep beating for approx. an emulsifier, and the whole
15 g Sojawhip
preparation gels using
80 g Lemon juice (2) 10 more minutes at medium speed. Heat the first mixture to
Vegan Mousse Gelatine.
80 g Sugar (2) 140°F (60°C) and add it into the meringue in the stand mixer.
We also create a creamy
80 g Inulin Cold Beat at medium speed until homogenous. Take it out of the mixer mouthfeel using a combi-
1g Xanthan gum and use immediately. nation of coconut fat and
1014 g Total xanthan gum.
PECAN MOUSSE
Nut pastes are rather
280 g Pecan pure paste Mix together the pecan pure paste and Natur Emul. Separately, heavy, which is why we
380 g Rice drink mix the rice drink with the Vegan Mousse Gelatine and bring make our meringue with
7g Natur Emul
them to the boil, stirring all the while. Take the mixture off Potatowhip. We emulsify
15 g Vegan Mousse Gelatine the cream with Natur
the heat and combine it with the pure paste and Natur Emul.
150 g Water Emul and we use Vegan
Emulsify using a hand blender. Separately, beat the water, salt
7.5 g Potatowhip Mousse Gelatine to add
130 g Sugar and Potatowhip using a hand blender. Halfway through the
structure. The inulin
40 g Inulin Cold beating process, gradually add in the sugar and inulin mixture. provides creaminess and
1.5 g Salt Keep beating for approx. 10 more minutes at medium speed. structure.
1011 g Total Gradually add the first mixture (heated to 130-140°F or 55-60°C)
to the meringue, beating it in at medium speed.
BLACKCURRANT MOUSSE
We use guar gum to add
270 g Blackcurrant purée (1) a thicker texture to the
Using a hand blender, mix purée (1) with the guar gum and
500 g Blackcurrant purée (2) blackcurrant purée. We
Vegan Mousse Gelatine until homogenous. Bring to the boil.
90 g Sugar use Sojawhip to make
Add the coconut fat and keep emulsifying. Separately, mix the the meringue. We use
50 g Inulin Cold
Sojawhip with the purée (1) and beat them together in a stand Vegan Mousse Gelatine
2g Guar gum
mixer. Halfway through the mixing process, mix together as a gelling agent, and
14 g Sojawhip
the sugar and the inulin and gradually add them in. Keep the coconut fat and
20 g Vegan Mousse Gelatine
inulin add creaminess.
60 g Deodorized coconut fat beating for approx. 5 minutes on a medium speed. Gradually
1006 g Total incorporate the first mixture at 60 °C to the meringue, mixing
at medium speed.
33
Ganaches
Ganache is a dessert product made of emulsified chocolate and cream.
It can vary in form, from dark to mellow to thick, depending on the proportion
INGREDIENTS
of chocolate and cream we use. It can also be made using white chocolate.
TO REPLACE
Usually, it’s flavoured with spices or liqueurs.
WHIPPING CREAM
It can be used as a filling or coating for pastry chefs’ products such as chocolate BUTTER
bonbons, tarts and cookies.
It’s made by heating cream until it comes to the boil and incorporating pieces
of chocolate. Chocolate and cream emulsify well together and can be flavoured
with your choice of ingredients.
The proportions you use will vary depending on the application. For instance, to
make a ganache suitable for fillings, the texture needs to be compact enough
to seal chocolate bonbons. The texture has to be even more compact for sliceable
chocolate-coated bonbons, whereas truffles or frostings need to be softer and
easier to mold.
Although the basic formula is chocolate and cream, other products can be added,
such as technical sugars (including glucose and invert sugar) which offer a longer
shelf life, more moisture and greater elasticity. Bonbon fillings, for instance, need
to be stored for longer periods of time. Often, fat, such as butter, is also added to
make the ganache firmer, creamier and glossier.
In essence, to make a plant-based version of ganache, we need to replace the

It’s important to remember
cream. Given that cream is high in fat, we can replace it with plant-based varieties
when using white or milk
such as coconut fat or shea butter, or with fibres such as inulin. We can also replace chocolate that we also
the cream’s protein (which acts as an emulsifier) with Sojawhip or Natur Emul. have to replace these two
ingredients’ milk content.
There are now milk and
If recipes contain butter, we recommend substituting it with a plant-based white chocolates that
alternative (see page 23). use alternative plant-
based components, such
as Valrhona’s Amatika,
a delicious product that
replaces milk with almonds.
CLASSIC GANACHE PLANT-BASED GANACHE

Sugar 10 % Sugar 10 %
Cocoa
butter
17%
Chocolate Chocolate
40 % 40 %
Cream
50 %
Water 32%
Sojawhip 10 %
34
SUBSTITUTES FOR MAKING PLANT-BASED GANACHES
Sojawhip
Replaces cream’s protein content while also emulsifying and
aerating mixtures.
Emulsion Aeration
Deodorized coconut fat | Inulin

We can replace the fat content or creamy mouthfeel using a plant-based
fat such as coconut fat, shea butter or inulin. We can also use plant-based
butter as a substitute for standard butter (see page 23).
Fat / creamy mouthfeel addition
35

of key
ingredients
GANACHE FOR PASTRIES AND MACARONS Here, we substitute
320 g Water cream with water. We add
Mix the water with the sugars in a saucepan and bring it to a
coconut fat, and protein
60 g Cremsucre* boil. Combine with the chocolate. Stir thoroughly until well with Sojawhip to help with
80 g Glucose syrup 40 DE
emulsified. Add the deodorized coconut fat and continue emulsification. We make a
4g Sojawhip
mixing until your ganache is smooth and glossy. Cover its mixture of technical sugars
400 g 70% dark chocolate
surface with plastic wrap and leave it to set. to extend the product’s life,
50 g Deodorized coconut fat
improve its structure and
914 g Total elasticity and tone down the
sweetness.
GANACHE FOR HAND-CUT CHOCOLATE BONBONS

We replace the cream
220 g Water with water and boost the
Heat the water, Sorbitol, Cremsucre and glucose to 95°F
40 g Sorbitol unctuous texture using
(35°C). Add the Sojawhip and whisk it in. Melt the chocolate
40 g Cremsucre* cocoa butter. This also helps
and cocoa butter at 122°F (50°C). Combine the water and us to make the structure
sugar mixture with the couverture and emulsify them using a stronger. Sojawhip works in
6g Sojawhip
hand blender. Add the melted cocoa butter and plant-based place of protein to emulsify
350 g 70% chocolate
butter substitute. Emulsify using a hand blender and pour the ingredients. We make a
60 g Cocoa butter
mixture of technical sugars
200 g Plant-based butter the mixture into a frame. Leave to set in the refrigerator for
to improve preservation,
substitute 24 hours and cut into slices.
structure and elasticity. We
1006 g Total
also replace the butter with
a plant-based substitute.
PASSION FRUIT GANACHE

50 g Water Mix the water and purée with the glucose and Cremsucre. In this recipe, we replace
270 g Passion fruit purée cream’s liquid properties
Bring to the boil. Combine this mixture with the chocolate,
80 g Glucose syrup 40 DE with fruit purée. We
and emulsify using a hand blender. Add the deodorized also add Sojawhip as an
20 g Cremsucre*
coconut fat and emulsify again until your ganache is smooth emulsifier and we use
50 g Deodorized coconut fat
and glossy. Leave to set the refrigerator for 24 hours. coconut fat to recreate a
530 g 50% chocolate
creamy mouthfeel.
5g Sojawhip
1005 g Total
ALMOND GANACHE Here, we use almond

drink instead of cream,
and include some cocoa
300 g Almond drink Heat the almond drink with the salt and inverted sugar until butter and almond pure
5g Salt it comes to the boil. Separately, mix the almond pure paste paste to achieve a
50 g Inverted sugar creamy mouthfeel. We
with the melted chocolate and cocoa butter at 105°F (40°C).
250 g Amatika 46% chocolate also work with Amatika
Add in the hot almond drink and emulsify again using an im-
140 g Cocoa butter chocolate so that the
mersion blender. Leave the mixture at 40°F (4°C) for 24 hours
250 g Almond pure paste final product looks and
5g Sojawhip so that it sets properly.
tastes much like milk
1000 g Total chocolate. We emulsify
the whole recipe using
Sojawhip.
* Inverted sugar
36
Glazes
Glazing is a technique which involves partially or completely covering desserts
such as mousse, sponge or biscuit with a sweet, glossy product. Glazes can
INGREDIENTS
fulfil a range of purposes; if they are decorative, they should have a shiny finish.
TO REPLACE
They can also be protective, preventing items from drying out, for example, or
they can add extra texture or complement the dessert’s flavour.
EGG WHITE
BUTTER
There are various types of glazes:
GELATINE
——Basic A basic glaze mixes icing sugar and water and is used to coat baked
goods such as classic donuts (which are dipped hot in the glaze mix
so that they take on crystallised sugar’s shiny look when dry).
——Royal icing This is very often used to cover biscuits and is made using egg
white, icing sugar and lemon juice. It’s lightly beaten before being applied. It’s
quick to dry onto the product.
——Frosting or buttercream These glazes are a mixture of beaten fat (such

as butter or palm oil) and icing sugar. Sometimes cream cheese
is added too. They are piped on to the tops of pastries and cupcakes.
——Fondant or paste This mixture of icing sugar, water, fat and humectants such
as glycerine forms a paste for covering pastries.
All these glazes can be flavoured and coloured using different flavourings
and colourants.
There are also more contemporary glazes, such as ultra-glossy and mirror-effect
versions. They are made using a sweetened, slightly jellied liquid base. They
come in lots of varieties and have different ingredients, from neutral glazes used
purely for their sheen (on a pastry’s fruit, for example) to versions flavoured with
cocoa, fruit purée or nuts. This type of glaze is more liquid in consistency; in
terms of application, products can be dipped into them, or they can be poured
onto the product.
We have different animal-based ingredients to replace depending on

the type of glaze.
For royal icing, we have to substitute egg white with plant proteins such as Glaze recipes often
include other ingredients
Potatowhip and Sojawhip. such as condensed milk
and cream, which are
For buttercreams and frosting, we use a plant-based butter substitute, and for used to add shine and
a creamy texture.
mirror-effect glazes we use pectin instead of animal-based gelatine.
37
CHOCOLATE GLAZE PLANT-BASED CHOCOLATE GLAZE
Gelatine Pectin Cocoa

2% 1% Butter
Cocoa Water Here we are using a
13% 15% 10%
mirror-effect chocolate
Sugar glaze as a reference
29%
for our plant-based
Chocolate
20% alternative.
Sugar Cream
40% 30%
Glucose
15% Water
25 %
SUBSTITUTES TO GO INTO PLANT-BASED GLAZES
Fruit NH pectin | Nappage X58 pectin

Pectins can fulfil the same gelling role as animal-based gelatine.
They also provide a creamier, less elastic texture than animal gelatine.
We use Fruit NH pectin for acidic products (such as fruit) and
Nappage X58 pectin for non-acidic items such as chocolate or nuts.
Jellification
Sojawhip | Potatowhip
These products can replace egg white’s protein in royal icing.
Aeration

We can replace cream’s fat content with plant-based fats such as
coconut fat or shea or cocoa butter. We can also replace glazes’
butter with a plant-based alternative (see page 23).
Fat addition
38

of key
ingredients
NEUTRAL GLAZE
450 g Sugar Put the water (1) in a saucepan. Separately, mix the pectin
350 g Water (1) and sugar. Once the water has reached 140°F (40°C),
gradually add in the sugar and pectin mix. Bring to the boil We include Fruit NH
5g Fruit NH pectin
while stirring with the whisk. Add the glucose and bring it pectin as a gelling agent
1.5 g Citric acid
back to the boil. Take it off the heat. Mix in the water (2) and because the results are
1.5 g Water (2) smooth, heat-reversible
1008 g Total citric acid until the mixture is homogenous. Add this mixture
and suitable for freezing.
to the previous preparation. Leave the glaze to rest for
24 hours with its surface covered with plastic wrap.
Heat it to 95-105°F (35-40°C) to give it a glossy shine.
RASPBERRY GLAZE
220 g Raspberry purée Heat the water to 105°F (40°C). Mix the Fruit NH pectin with
10 g Fruit NH pectin the sugar and gradually add in the water, whisking all the
560 g Water Here we use purée or
while. Bring to a simmering boil for 3 minutes. Take it off
200 g Sugar fruit juice instead of the
the heat and add the raspberry purée and colourant. Mix
0.5 g Water-soluble red water that goes into a
colourant powder thoroughly until homogenous. Leave at 40°F (4°C) for 24 hours.
neutral glaze. This glaze
990.5 g Total Heat it to 95-105°F (35-40°C) to give it a glossy shine. provides a very intense
fruit flavour, as well as
shine and a protective
layer for the dessert.
LEMON GLAZE
580 g Water Heat the water to 105°F (40°C). Separately, mix together
250 g Sugar the sugar and pectin and add in the water, whisking all the
23 g Fruit NH pectin
while. Bring the mixture to the boil while stirring. Take it off
140 g Lemon juice
the heat and add in the lemon juice and colourant. Leave at
17 g Yellow Food Colour
40°F (4°C) for 24 hours. Heat it to 95-105°F (35-40°C) to give
1010 g Total
it a glossy shine.
39

of key
ingredients
DARK CHOCOLATE GLAZE Here, we completely ba-
300 g Sugar nish cream and gelatine
Mix the pectin with the sugar. Heat the water to 105°F (40°C).
to make a very intensely
240 g Water Gradually whisk the sugar and pectin mix into it. Bring it to chocolate glaze. We use
6g Nappage X58 pectin
the boil, incorporate the glucose and bring to the boil again. Nappage X58 pectin as
140 g Glucose
Take it off the heat and mix it with the chocolate and cocoa our gelling agent, which
200 g 70% chocolate
butter. Emulsify using a hand blender. Leave at 40°F (4°C) for also provides a creamy,
100 g Cocoa butter
24 hours. Heat it to 95-105°F (35-40°C) when you are ready to smooth texture.
20 g Cocoa powder We use cocoa butter
1006 g Total glaze with it.
as our fat in this recipe
for extra shine and
structure.
AMATIKA CHOCOLATE GLAZE We use Amatika choco-

late, which is very much
300 g Sugar Mix the pectin with the sugar. Heat the water to 105°F (40°C).
like milk chocolate. This
250 g Water Gradually whisk the sugar and pectin mix into it. Bring it way, there is no need for
7g Nappage X58 pectin
to the boil, stirring all the while. Add in the glucose and bring cream or gelatine. We
150 g Glucose
to the boil again. Take it off the heat and mix it with the use Nappage X58 pectin
200 g Amatika 46% chocolate as our gelling agent,
chocolate and cocoa butter. Use a hand blender to emul-
100 g Cocoa butter which also provides a
1007 g Total sify the mixture. Leave at 40°F (4°C) for 24 hours. Heat it
creamy, smooth texture.
to 95-105°F (35-40°C) when you are ready to glaze with it.
We use cocoa butter
as our fat in this recipe
for extra shine and
structure.
40
OUR SUGGESTED
plant-based recipes
PLANT-BASED RECIPES
Almond in different textures

MAIN RECIPE ALMOND FOAM
80 g Bitter almond curd 460 g Almond drink
20 g Almond foam 40 g Amaretto concentrate
40 g Financier 15 g Naturfoam
50 g Confit apricot 515 g Total
30 g Cantonese almonds
20 g Apricot Fruit&Sauce Mix together the ingredients for about half a minute. Create the
240 g Total foam using a Foam Kit or a hand whisk.
Place a few financiers in the base of a dish. Drizzle the cream

around them. Dot around the almonds and Fruit&Sauce, then
finish off by arranging the foam around the dessert.
FINANCIER
120 g Sugar
10 g Cremsucre (inverted sugar)
BITTER ALMOND CURD 40 g Pastry flour
60 g Almond flour
300 g Water 1g Salt
80 g Sugar 3g Baking Powder Std
180 g Toasted almond pure paste 8g Potatowhip
30 g Gelcrem Hot 100 g Water
3g Natur Emul 100 g Plant-based butter substitute (see page 23)
0.5 g Bitter almond aroma 442 g Total
593.5 g Total
Mix the water and Potatowhip and beat them together
Mix the water with the sugar and Gelcrem Hot in a saucepan. thoroughly. Add the sugars and keep beating until they are
Bring the mixture to a boil, stirring all the while. Separately, completely dissolved. Separately, mix the dry ingredients with
combine the pure paste with the Natur Emul and mix until they the butter substitute melted to 105°F (40°C) and stir until the
are thoroughly combined. Combine both mixtures, add the fla- two are thoroughly combined. Add the meringue in two stages,
vouring and stir them together until you have a stable emulsion. retaining as much air as you can. Spread the results into a tray
Store overnight in the refrigerator before you use it. and bake at 340°F (170°C) for 15 minutes.
42
PLANT-BASED RECIPES
Chocolate mousse
with banana and miso
MAIN RECIPE CHOCOLATE AND MISO SOUP
100 g Chocolate mousse 60 g 70% dark chocolate
50 g Chocolate and miso soup 50 g Sugar
30 g Fried bananas with caramel 125 g Water
8g Cantonese cocoa nibs 25 g Miso
188 g Total 1g Bourbon vanilla pod
261 g Total
Put the banana in the base of a dish. Arrange a few natural
slices of mousse on top, here and there. Sprinkle on some Caramelise the sugar. Mix the water with the miso and
cocoa nibs and finish off with the hot soup. vanilla and add them to the sugar. Bring to the boil. Stir in the
chocolate thoroughly.
CHOCOLATE MOUSSE
FRIED BANANAS WITH CARAMEL
350 g Water (1)
15 g Vegan Mousse Gelatine 70 g Fresh bananas
160 g Water (2) 20 g Sugar
8g Potatowhip 40 g Water
100 g Sugar 30 g Lime juice
1g Xanthan gum 160 g Total
30 g Sunflower oil
350 g 70% dark chocolate Caramelise the sugar. Add the lime juice and water. Let the
1014 g Total mixture reduce by half. Add the bananas and cook for 1 minute.
Melt the chocolate at 130°F (55°C) and mix it with the sun-
flower oil until homogenous. Heat the water (1) with the Vegan
Mousse Gelatine until it comes to the boil, stirring all the while.
Combine it with the chocolate mixture and emulsify using a
hand blender. Separately, mix the water (2) with the Potatowhip
and beat them with an electric whisk. Halfway through the
whisking process, combine the sugar and xanthan gum and add
them in. Keep whisking for approx. 10 more minutes. Gradu-
ally add the chocolate emulsion heated to 130°F (55°C) to the
meringue, mixing at medium speed.
43
PLANT-BASED RECIPES
Blackcurrant and lemon entremets

MAIN RECIPE LEMON CREAM
180 g Blackcurrant mousse 125 g Lemon juice
80 g Blackcurrant glaze 165 g Water
120 g Lemon cream 85 g Sugar
100 g Financier 6g Fruit NH pectin
60 g Lemon peel shavings 2g Natur Emul
30 g Blackcurrant Fruit & Sauce 5g Lemon zest
20 g Fresh cranberries 40 g Cocoa butter
590 g Total 15 g Sunflower oil
443 g Total
Place the lemon peel shavings on the financier pieces (cut into
12cm rings) and freeze. Fill the 14cm circular mold with mousse Mix the sugar, Natur Emul and pectin together. Meanwhile, mix
and insert the crémeux in the middle. Finish off by arranging the the lemon juice, water and lemon zest (which you have grated
financier disc upside-down on the dessert and pressing down from the peel using a zester). Heat the liquids to 105°F (40°C)
gently. Freeze. Turn out and glaze. Decorate by putting some halved and gradually sift in the previous mixture. Use a whisk to stir in
fresh cranberries on top, along with the blackcurrant Fruit & Sauce. the sugar mix. Bring to the boil. Take it off the heat and add the
cocoa butter and sunflower oil. Mix thoroughly in a stand mixer.
Store in the refrigerator for 12 hours before using it to fill some
BLACKCURRANT MOUSSE 12cm rings with a depth of 1cm. Freeze.
50 g Blackcurrant purée (1)

275 g Blackcurrant purée (2) FINANCIER
40 g Sugar
25 g Inulin Cold 120 g Sugar
1g Guar gum 10 g Cremsucre (inverted sugar)
7g Sojawhip 40 g Pastry flour
10 g Vegan Mousse Gelatine 60 g Almond flour
25 g Deodorized coconut fat 1g Salt
75 g Water 3g Baking Powder Std
508 g Total 8g Potatowhip
100 g Water
Mix the purée (2) with the guar gum and Vegan Mousse Gelatine
100 g Plant-based butter substitute (see page 23)
in a stand mixer until you have a perfectly homogenous mixture 442 g Total
without any lumps. Bring to the boil. Add the melted coconut
fat and mix well. Separately, mix the Sojawhip with the purée (1) Mix the water and Potatowhip and beat them together
and water and beat in a stand mixer. Halfway through the mixing thoroughly. Add the sugars and keep beating until they are
process, mix together the sugar and the inulin and gradually add completely dissolved. Separately, mix the dry ingredients
them in. Keep beating for approx. 5 minutes on a medium speed. In with the butter substitute melted to 105°F (40°C) and stir until
the bowl of a stand mixer on medium speed, gradually add the first the two are thoroughly combined. Add the meringue in two
mixture (heated to 140°F or 60°C) to the meringue. Pour it out as stages, retaining as much air as you can. Spread the results
soon as it looks homogenous, then remove and use immediately. into a tray and bake at 340°F (170°C) for 15 minutes.
BLACKCURRANT GLAZE
100 g Blackcurrant purée
8g Fruit NH pectin
250 g Water
100 g Sugar
10 g Lemon juice
40 g Banyuls wine
508 g Total
Heat the water to 105°F (40°C). Mix the Fruit NH pectin with
the sugar and combine it with the water heated to 105°F
(40°C). Bring to the boil for 3 minutes. Take it off the heat and
add in the lemon juice, blackcurrant purée and Banyuls, then
mix again until homogenous. Leave to rest overnight in the
refrigerator and use at 95-105°F (35-40°C).
44
Sosa products
FOR PLANT-BASED PASTRY-MAKING
45
SOSA PRODUCTS FOR PLANT-BASED PASTRY-MAKING
NATUR EMUL
A substitute emulsifier for egg yolk
This natural emulsifier is made of citrus fibres. It’s very useful
when you need a substitute with the same emulsifying effect
as egg yolk in creams, ganaches, ice creams, cake mixes and
fermented products.
Emulsion
EMULSIFIERS
SOY LECITHIN
For aerating fats and making stable emulsions
This emulsifier is extracted from soy. It can be used as an
emulsifier in chocolates and products with a high fat content.
It can also be used to aerate fats and turn them into foams.
Emulsion
POTATOWHIP
A plant-based substitute for egg white for
whipping and coagulating products
Potatowhip is made of proteins extracted from potatoes.
It can be used as a substitute for fresh egg whites to whip up
and coagulate products. It works with all kinds of fat-free
liquids. It can be used to make meringues and meringue-based
preparations that need coagulating.
WHIPPING PROTEINS
Emulsion Aeration Coagulation
SOJAWHIP
A plant-based substitute for egg whites,
used for whipping up products
This hydrolysed protein comes from soy. It’s the perfect
substitute for fresh egg whites when we want to aerate our
preparations. It works with all kinds of fat-free liquids. It can
be used to make meringues and meringue-based products.
Neutral flavour.
Emulsion Aeration
46
INULIN HOT
A fat substitute
Inulin Hot is a fibre extracted from roots and tubers. It can be used
hot with liquids, so long as it is stirred in vigorously. It creates a
creamy texture and can be used to replace fats in part or in full in
ice creams, creams, crémeux and ganaches.
FIBRES
INULIN COLD
A fat and sugar substitute
Inulin Cold is a fibre extracted from roots and tubers. It can be used
cold with liquids, so long as it is stirred in vigorously. It adds a creamy
texture and mild sweetness and can be used as a substitute for fats
and sugars in meringues, sponges, creams, ice creams and so on.
One of the main differences between the two

Inulins is their composition. Inulin Cold is 90% fibre
and 10% sugar, while Inulin Hot is 99% fibre, which
is why the former is sweeter.
Another difference is the texture, with Inulin Hot

providing a creamier mouthfeel than Inulin Cold.
Moreover, Inulin Cold dissolves without heat, while

Inulin Hot has to be heated to 140-160°F (60-70°C).
47
VEGAN MOUSSE GELATINE

A 100% plant-based gelling agent,
perfect for gelling mousses
A mixture of agar-agar and tapioca starch, formulated specially for
gelling plant-based mousses. Freezes without any risk of syneresis.
Jellification
AGAR-AGAR
A plant-based gelling agent that forms a strong
gelatine that can be reheated
This gelling agent is extracted from red algae. It helps us to create
compact gels from any liquid and it can be warmed up without losing
any structure. Its slow-gelling properties let us add solids to gelatines,
which is useful when you are making aspics, for example.
Jellification
GELLING AGENTS
FRUIT NH PECTIN
A pectin made from apple and citrus fruit, perfect for
thickening and gelling fruit-based products
A pectin made from citrus fruit. It acts as a thickener or gelling
agent for mild or acidic preparations, and it is particularly
recommended for fruit-based products such as glazes,
for example, or marmalades or creams.
Jellification
NAPPAGE X58 PECTIN

A pectin made from apples and citrus fruits,
perfect for thickening and jellifying products
with milk, nuts or chocolate
A pectin made from citrus fruit. This thickener and gelling agent
contains calcium and is particularly recommended for making
chocolate or nut glazes, creams and crémeux.
Jellification
48
VEGETABLE GELLING AGENT

A gelling agent with a solid, elastic texture
that is suitable for heating
This gelling agent is made with red algae and carob gum. It can jellify all
kinds of liquids to create a strong, very elastic texture that doesn’t lose
its shape when heated. It sets fast, so it can be used for glazed coatings.
Jellification
GELLAN GUM
GELLING AGENTS
A plant-based gelling agent that makes a strong
gelatine that can be heated to high temperatures
This natural gelling agent is made through bacterial fermentation.
It can be used with all kinds of liquids and resists high temperatures.
It can make firm, solid jellies that can be used to fill baked goods.
Jellification
PRO-PANNACOTTA
A plant-based gelling agent extracted from
red algae which forms a soft, creamy gelatine
Pro-Pannacotta gels quickly to create a smooth, creamy, elastic
texture that is suitable for heating. It’s ideal for egg-free flans,
pannacottas and puddings.
Jellification
49
CAROB GUM
A natural stabiliser for hot products
This stabiliser and thickening agent is produced using carob seeds.
It can be used to thicken sauces and stabilise emulsions, mousses
and ice creams. It can be used to hydrate hot products.
Stabilisation
THICKENERS AND STABILISERS

GUAR GUM
A natural emulsifier for cold preparations
This stabiliser and thickening agent is made using a legume
called guar. It can be used to thicken sauces and stabilise
emulsions, mousses and ice creams. It has a hydrating effect
when it’s used hot or cold.
Stabilisation
XANTHAN GUM
A thickener made by fermenting corn, soluble in hot and
cold preparations
Xanthan gum has thickening, stabilising qualities. It can be used
hot or cold and works with all kinds of liquids, including drinks with
a high alcohol content. It can be used to thicken coulis and sauces
or to stabilise meringues and cake mixes.
Stabilisation
50
GELCREM COLD
A freezable cold thickener
Gelcrem Cold is made from potato starch. It can be used with
all kinds of liquids and both resists heat and freezes well.
It can be used to make cold creams without any recourse
to eggs or dairy products.
THICKENERS AND STABILISERS

GELCREM HOT
A freezable hot thickener
Gelcrem Hot is made from cornstarch. It thickens all kinds
of liquids when used hot and improves products’ freezability.
It is perfect for making pastry creams and cake mixes.
DEODORIZED COCONUT FAT

PLANT-BASED FATS
Refined deodorized coconut fat
This deodorized coconut fat is made from eco-sourced coconuts.
Its melting point is between 68°F and 85°F (20°C and 30°C).
It can be used in all kinds of products, including biscuits, cake
mixes, ice creams, mousses, creams and ganaches.
Fat addition
51
Sosa Ingredients
Pol. Ind. Sot d’Aluies - 08180 Moià - Catalunya - Spain
T. +34 938 666 111 - www.sosa.cat - sosa@sosa.cat
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plant

4 List of plant-based creations

from animals or have been made through 6 Basic ingredients to replace

environmental and humanitarian concerns. 11 Egg

The main foodstuffs and derivatives that are not 15 Butter

41 Our suggested plant-based recipes

45 Sosa products for plant-based pastry-making

Plant-based butter substitutes ›

A GOOD WAY TO ACHIEVE

We believe plant-based pastry-making doesn’t mean Avoiding dairy and egg is

A 100% blackcurrant meringue

They have a very important technical

Coagulation is when a liquid is For this to happen, we need to use

Heat can be applied to cause proteins

It’s a very important technique for

Plant-based gelling agents are

The animal fats used most often in

PASTRY-MAKING BASIC ANIMAL-ORIGIN INGREDIENTS

Sugars 1% Water 74%

Fats 32% FAT ADDITION

This is the composition which is closest to egg yolk

However, if the recipe only requires emulsification,

A GOOD WAY 32%

The advantage of using this formula is that you can

We suggest two ways of replacing

sponges and soufflés) and

Potatowhip provides coagulating

For products that don’t need

We might think we can manage without butter’s

Natur Emul 1% Natur Emul 1%

This is why we recommend our

SOY DRINK RICE DRINK OAT DRINK

ALMOND DRINK HAZELNUT DRINK COCONUT DRINK

AERATION FAT ADDITION

BASIC SPONGE MIX

EGG-FREE SPONGE MIX

EGG SUBSTITUTES FOR MAKING PLANT-BASED SPONGE MIXES

Deodorized coconut fat

BASIC RECIPES the functions

PASSION FRUIT SPONGE

PLANT-BASED BUTTER SUBSTITUTE SOFT VERSION / GENERAL USE

PLANT-BASED BUTTER SUBSTITUTE FIRM VERSION / VERSION FOR PUFF PASTRY

It’s important to point out that there are now

BASIC PASTRY CREAM PLANT-BASED PASTRY CREAM

Milk 72% Plant-based drink 73%

PLANT-BASED SUBSTITUTES FOR MAKING CREAMS

Deodorized coconut fat

Gelcrem Hot / Gelcrem Cold

BASIC RECIPES the functions

COCONUT PASTRY CREAM In this instance, it’s

This product is made

RASPBERRY PASTRY CREAM with raspberry purée

PISTACHIO PASTRY CREAM

There are lots of pectins that can help us

BASIC CHOCOLATE CRÉMEUX PLANT-BASED CHOCOLATE CRÉMEUX

Egg yolks Gelatine Natur Emul Pectin 1%

SUBSTITUTES FOR MAKING PLANT-BASED CRÉMEUX

Creamy mouthfeel addition