DOWNLOAD OUR ALTERNATIVE DESSERTS RECIPE BOOK
No longer a niche trend for a small group of customers, we’ve seen the need for high-quality products and recipes friendly to those with dietary restrictions surge. Never content with just making recipes that “work”, at L’École Valrhona, we are dedicated to perfecting recipes and techniques to help you extend your pastry expertise and reach new creative limits.
Globally, and especially in North America, we've seen an ever-increasing number of people with special diets and allergies. This segment is vocal, often spends more, and desires better quality dishes to meet their needs. Traditionally ignored, people with special diets have embraced the companies and establishments who have paid attention to them. It is important to have high-quality offerings to meet this growing consumer need.
After extensive research, testing, and experimentation, we are excited to unveil this new guide for dairy alternative pastry techniques. We hope these recipes and technical information help you as you look for more ways to satisfy and impress your customers while reaching new heights with your pastry expertise.
The main role of butter in pastry is to provide texture. This versatile fat also helps enhance the other flavors, gives its own flavor, and can create different textures based on its use in different forms (melted, cold, or creamed). Butter can help create tender, flakey, fluffy, and smooth pastry preparations that “melt in your mouth” due to the perfect body temperature melting point. In addition to fat, butter has significant water content, so adjustments are sometimes necessary when replacing with other fats.
Milk is used in pastry to provide a liquid content which improves the taste of the pastry. It hydrates and gives flexibility to doughs, and generally is not used with chocolate ganache due to its high water content. The liquid content in milk hydrates the protein, starch and leavening agent in baked goods, giving structure, moistness, and helps build texture.
Cream brings both liquid and fat to pastry preparations, making it a great tool for enhancing flavor, providing texture, and binding ingredients. The cream gives flexibility and strength in ganaches, provides aeration in mousses, and binds and emulsifies ingredients. It also provides shine, smoothness, and great mouthfeel through its high-fat content. While replacements can be used to create many of the same textures as dairy cream, there is no perfect substitute to create the same texture as aerated whipped cream.
NON-DAIRY VALRHONA PRODUCTS:
ABINAO 85%, ARAGUANI 72%, ANDOA DARK 70%, GUANAJA 70%, SAKANTI 68%, NYANGBO 68%, ALPACO 66%, CARAÏBE 66%, XOCOLINE DARK 65%, MANJARI 64%, TAÏNORI 64%, ILLANKA 63%,MACAÉ 62%, SATILIA DARK 62%, EXTRA BITTER 61%, ORIADO 60%, CARAQUE 56%, ÉQUITORIALE DARK 55%, TROPILIA DARK 53%, EXTRA NOIR 53%, PI25 COEUR de GUANAJA, STRAWBERRY INSPIRATION, ALMOND INSPIRATION, PASSION FRUIT INSPIRATION, YUZU INSPIRATION, 60% HAZELNUT PRALINÉ, 60% ALMOND PRALINÉ, 50% ALMOND HAZELNUT PRALINÉ, 50% CRUNCHY ALMOND HAZELNUT PRALINÉ, 50% PECAN PRALINÉ,42% PISTACHIO PRALINÉ, EXTRA COCOA PASTE, COCOA POWDER, COCOA BUTTER, DARK CHOCOLATE BATONS, XOCOPILI, DARK CHOCOLATE CHIPS 60%, DARK CHOCOLATE CHIPS 52%, COCOA NIBS, ABSOLU CRISTAL, NEUTRAL GLAZE