Pastry creams are a family of preparations with a creamy consistency widely used in the pastry world. Classic pastry cream is made from milk flavored to taste and sweetened, thickened with egg yolk and starch (usually cornstarch), which is heated to a minimum of 80 °C so that the starch and yolk coagulate. It is used as a filling or topping in pastries, as a dessert itself, or as a dessert sauce. We find it with different degrees of thickness depending on the application.
It also serves as a base for other types of creams, such as Mousseline (by adding butter), Diplomate (by adding whipped cream) and Chibouste (with meringue).
From vegetarian to vegan pastry cream
If we can achieve a vegan pastry cream and get a result very similar to the traditional pastry cream. However, to do this, it will be necessary to use specific products and know well the proportions that we are going to use. Below, we explain it in detail so that all vegan baking lovers can apply this knowledge on their own.
What limitations would we encounter within vegan pastry? Well, basically two: egg and milk.
Milk is the least of the problems, it would be enough to replace it with any other vegetable drink, such as soy or rice. In that, one is free to choose their favorite option. The challenge lies in the substitution of the egg yolk, since we will need to provide the necessary technical characteristics so that the cream has a texture equal to the original.
Currently, in fact, there are technological starches that are useful for thickening creams. And we can use them to achieve a much more interesting texture and a deeper flavor. In short, to replace the egg we will need to add some fat to the preparation, as well as a product that facilitates the emulsion.
To explain the function of egg yolk in a cream, we take as a reference the basic pastry cream
indicating the products necessary to replace it.
Substitutes for making vegan custard creams
Natur Emul:
It can replace the emulsifying part of egg yolk, lecithin. It is an important function to achieve a correct emulsion of the cream. We can also use soy or sunflower lecithin instead.
Deodorized coconut grease:
Egg yolks contain approximately 30% fat. It is important to provide creaminess to the cream, it intervenes in the emulsion and acts as a transmitter of flavors. We can use various fats. One good option is to use deodorized coconut fat, another is to use shea butter.
Gelcrem Hot / Gelcrem Cold:
They help us to thicken creams in hot or cold conditions, significantly improving texture and stability, as for example in freezing. Cold creaming allows to improve the flavor of certain creams by avoiding heating, such as fruit creams, keeping the flavor fresh.
Pastry cream base elaborations
We replace the emulsifying function of the egg yolk with Natur Emul. We add the thick texture with Gelcrem Caliente, obtaining a cream with a very intense chocolate flavor
and a very creamy texture.
In this case, the substitution of the yolk is also important to maintain the flavor of the coconut. Apart from Natur Emul and Gelcrem Caliente we add coconut fat to enhance the creamy sensation.
Made from raspberry puree adding a part of rice drink, incorporating
fruit so as not to move away from the flavor and texture of a pastry cream. We use Natur Emul
as an emulsifier and thicken with Gelcrem Caliente. We can make cold creams with
100% fruit puree with Gelcrem Frío.
A cream with an intense pistachio flavor, thanks to the addition of pistachio paste.
We replace the yolk with Natur Emul, thicken with Gelcrem Caliente and add coconut fat combined with oil to lighten the texture.
The vegan pastry cream is a classic that must be mastered to perfection. Here we have seen the essential substitutes to be able to elaborate it without complications, as well as some ideas of proportions and recipes that can be made with Sosa ingredients as allies.
938 666 094
sosa@sosa.cat