How to choose the ingredients
MILK The plant-based milk used in all Vegan Pastry Club recipes is a soy-based plant-based milk, specifically the Alpro brand. In most recipes, you can use your favorite plant-based milk. However, for recipes containing pectin X58, which is activated by calcium, it is recommended to use the same type of milk or milk with the same amount of calcium to achieve the same results.
CREAM : in all the recipes in the Vegan Pastry Club, cooking cream is never used but always vegetable whipping cream.
The recommended vegetable cream is Hoplà in the fuchsia bottle or Professional Cream in the blue bottle. They are both soy-based and are the ones that are currently most stable after being whipped.
Non-dairy whipping cream has a long shelf life and is therefore sold at room temperature. It needs to be at refrigerator temperature before whipping. Therefore, refrigerate it the day before using it.
MARGARINE All the recipes in the Vegan Pastry Club never use spreadable margarine, but always block margarine. These margarines have a fat content of around 80%. Alternatively, you can use the recipe in the Club to make it at home.
LECITHIN: All the recipes in the Vegan Pastry Club use soy lecithin. It is fine in both powdered and granular form, but since it is an allergen, it can be replaced with sunflower lecithin.
AGAR AGAR We recommend not using the supermarket sachets for agar agar, but rather purchasing a good-quality agar, as agar can sometimes be found with different strengths. Recommended brands include Sosa, Special Ingredients, and Sapore Puro.
POTATO PROTEIN For potato protein, we recommend using the Sosa brand as it is the most stable, the one that whips up better and the one that holds up better even with the addition of fat.
IOTA Iota is a powdered gelatin that can be found online. We recommend the brand Special Ingredients, which calls it Carrageenan Iota.
KAPPAKappa is a powdered gelatin that can be found online. We recommend, for example, the brands Sapore Puro or Special Ingredients, which call it Carrageenan Kappa.
PECTIN NH There are many different types of pectin, so it's important to purchase the one labeled the same way for the recipe to be successful. Each pectin activates differently and creates a different gel; in short, they have different characteristics. This is a professional type of pectin and therefore isn't available in supermarkets. We recommend Sosa as a brand.
PECTIN X58 There are many different types of pectin, so it's important to purchase the one labeled the same way for the recipe to be successful. Each pectin activates differently and creates a different gel; in short, they have different characteristics. This is a professional type of pectin and therefore isn't available in supermarkets. We recommend Sosa as a brand.
INULIN Inulin is a white powder derived from chicory. It can be easily found online. It gives a fatty sensation to the palate, thus partially replacing one of the characteristics of egg yolk.
FRUIT PUREES: The ready-made fruit purees used in the Vegan Pastry Club are from the Ravifruit brand. They contain 10% added sugar, so if you want to use fresh fruit and blend it, you will need to add the remaining sugar.
