Plant-based pastry cream
Creating a vegan pastry cream that mimics the traditional version is absolutely achievable with the right ingredients.
The two main challenges in vegan pastry-making are replacing milk and egg yolks. Milk is an easy swap - simply use your favourite plant-based alternative, like soya or rice milk. The tricky part is replacing egg yolks, which provide the cream's smooth texture and structure.
Fortunately, technical starches can step in to thicken creams while enhancing texture and stability, even when frozen. These starches also preserve fresh flavours, as they eliminate the need to heat certain ingredients like fruit. To understand egg yolk's role in pastry cream, Sosa have broken down the basics to help explain the best substitutes to achieve the perfect plant-based pastry cream.
Substitutes for making vegan pastry creams
Sosa gelcrem cold thickener for cold liquids - 500g
Sosa natur emul moisturising, stabilising and emulsifying fat substitute - 500g
Sosa gelcrem hot thickener for hot liquids - 500g & 3kg
Sosa recipes
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