{"id":28881,"date":"2024-01-29T08:01:00","date_gmt":"2024-01-29T07:01:00","guid":{"rendered":"https:\/\/www.sosa.cat\/vegan-cremeux\/"},"modified":"2025-07-17T16:18:01","modified_gmt":"2025-07-17T14:18:01","slug":"vegan-cremeux","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/en\/vegan-cremeux\/","title":{"rendered":"Cr\u00e9meux in the vegan pastry-making"},"content":{"rendered":"\n

In recent years, plant-based and vegan pastry-makin<\/strong>g has proved to be on a par with traditional pastry. There have been many advances that have managed to offer the same results. Allowing the interested pastry chef to develop the same recipes, but with other products and methods. Today we want to talk about vegan cr\u00e9meux<\/strong>, in a quick guide to how they are made and what is necessary to make them<\/p>\n\n\n\n

The use of cr\u00e9meux in a pastry making process<\/h2>\n\n\n\n

The first thing to do is to understand how these desserts are made in order to find out what substitutes we need to look for. The cr\u00e9meux<\/strong> are similar to creams but with a thicker and more compact texture. They are ideal for making mousse or tartlet interiors, so that they remain intact when cut. This texture is also suitable for making quenelles.<\/em><\/p>\n\n\n\n

The smoothness of cr\u00e9meux <\/strong>is one of the most significant textural characteristics and has traditionally been linked to the abundant use of ingredients such as butter, cream, eggs or chocolate. However, these creamy textures are not achieved exclusively through such conventional components; they are actually obtained through emulsification,<\/strong> a texture-generating technique involving a physico-chemical process.<\/p>\n\n\n\n

Which ingredients can be substituted?<\/h3>\n\n\n\n

For the cr\u00e9meux ones, the ingredients to substitute are: egg yolk, milk, cream and gelatine<\/em>. Let\u2019s see what substitutions can be made.<\/p>\n\n\n\n

Milk can be replaced by vegetable milk shakes, egg yolk by Natur Emul <\/mark><\/strong>and animal gelatine by different pectins. Vegetable fibers such as Inulin<\/mark><\/strong> can also be incorporated to achieve very creamy textures and thus replace the creamy mouthfeel that cream gives us in crr\u00e9meux recipes. There are numerous pectins that can help us to provide different textures depending on the cr\u00e9meux. In this case we will work mainly with Nappage X58 pectin and Pectin Fruit NH.<\/strong><\/p>\n\n\n\n

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Download Plant-Based Pastry-Making Indispensables<\/a><\/div>\n<\/div>\n\n\n\n

How to make a vegan cr\u00e9meux?<\/h2>\n\n\n\n

Proportion is key in patisserie. That\u2019s why we are going to see how to change from a traditional chocolate cr\u00e9meaux to a vegan option<\/strong>. This way, it will be clear to us how to use these same proportions in future elaborations.<\/p>\n\n\n\n

Basic Chocolate Cr\u00e9meux<\/strong><\/strong><\/td>Vegan Chocolate Cr\u00e9meux<\/strong><\/strong><\/td><\/tr>
30% Milk<\/td>55% Vegetable milk<\/td><\/tr>
30% Cream<\/td>10% Inulin<\/td><\/tr>
30% Couverture chocolate 30%<\/td>30% Couverture chocolate 30%<\/td><\/tr>
7 % Egg yolk<\/td>1% Natur Emul<\/td><\/tr>
3% Sugar<\/td>33% Inulin or plant-based fat<\/td><\/tr>
1% Gelatine<\/td>1% Pectin<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

We would like to emphasise that vegan pastry-making does not overdo the use of vegetable fats, as chocolate naturally provides the necessary fats. This is especially evident when using purer chocolates, a common choice in vegan patisserie.<\/p>\n\n\n\n

It is essential to note that the proportions mentioned above are general guidelines for making cr\u00e8meux. However, it is obvious that these measurements will vary from recipe to recipe depending on the desired result. Fruit preparations, for example, <\/mark><\/strong>may require a slightly sweeter and lighter concentrate, with adjustments in fats, as fruits do not naturally contain them. On the other hand, cr\u00e8meux made with nuts <\/mark><\/strong>will have a higher fat content per se, so it will be necessary to reduce fats and emphasise other aspects of the production process. Each dessert has its own unique characteristics, and adapting appropriately to these is essential for an optimal result..<\/p>\n\n\n\n

What ingredients do we need to make vegan cr\u00e9meux?<\/h2>\n\n\n\n

Now let\u2019s go with a detailed list of what substitutes we can use to make cr\u00e9meux.. We also want to indicate useful information about them.<\/p>\n\n\n\n