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Alternative Desserts RECIPE BOOK He Latest Trends Inside and Outside the Kitchen Are Always on Our Minds Here at Valrhona

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Alternative Desserts RECIPE BOOK He Latest Trends Inside and Outside the Kitchen Are Always on Our Minds Here at Valrhona alternative desserts RECIPE BOOK he latest trends inside and outside the kitchen are always on our minds here at Valrhona. While some of these trends are just fun T for Instagram, others have become cultural movements which have altered the way we think about pastry. One of these movements is dietary restrictions. 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. 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. contents A Complete Market Shift ...............................4 DA I R Y Alternative Diets: What's the Difference? .............6 F R DF E Dairy Free in Pastry....................................7 E Is This Dairy Free?......................................9 Our Chefs ..............................................10 VEG A N Alternative Basics by L'École Valrhona ...............11 V E V G A N recipes GLU T Bountiful Bar ..........................................14 E N F Beet Red...............................................16 R GF E E Bahama Mama .......................................20 Paõ di Passion Bar....................................22 N U Verde Nature ..........................................24 T Tropic of Capricorn ....................................28 F R NF E ILLANKA Intense Ice Cream Cup .....................32 E Dy-No-Mite Bar .......................................36 Origami Travel Cake ...................................40 3 A complete MARKET SHIFT... ...NO LONGER just a trend Key Shifts in the Food Industry NATURAL HEALTHY ETHICAL ENVIRONMENTAL Why are Lactose Intolerance • Dairy Allergies • Avoiding Hormones and Antibiotics in Milk People Eating Saturated Fat Concerns • Animal Rights • Environmental Concerns • Health Halo Dairy Free? Weight Concerns • General Wellbeing • Elimination Diets (Paleo, Whole 30, etc) Who is Going Women are twice Dairy Free? as likely to avoid dairy Gen Z (born 1995-2015) drinks 550% more Dairy Free Milk and uses 667% more coconut 550% oil than any other 667% generation Most Common Dietary Restrictions DAIRY GLUTEN VEGET- VEGAN NUT FREE FREE ARIAN FREE Food Allergy #of people Growth by suffering from the Numbers food allergies has doubled in the past 10 years 65% of the world population LACTOSE is lactose intolerant SOURCES Mintel, Cargill, CityAM, FDA, NIH. 4 A complete MARKET SHIFT... ...NO LONGER just a trend Dairy Free 30 The Dairy Alternatives Market was Market estimated at $16.3 Billion in 2018 and is expected to grow to Potential 25 50% of $28 Billion by 2021 American 20 households buy dairy alternatives 15 MARKET GROWTH IN BILLIONS MARKET GROWTH 2017 2018 2019 2020 2021 DA I R Y F R E DF 12% 61% E U.S. Milk consumption 12% of people in 33% of Americans U.S. Non-Dairy product has decreased by the U.S. often do not regularly sales increased by 61% 22% since 2000 avoid Dairy consume dairy between 2012-2017 39% of Americans are incorporating more plant-based foods into their diets VEG A N V E V G A N $ 19% Forbes reported In 2017, 6% of the US There was a 19% that restaurants have population described growth in vegan seen increased profits themselves as vegan food ordered after switching to (up from 1% in 2014). through GrubHub VEGAN plant-based menus in 2017 Search Statistics 329% 90% “Vegan desserts” pins “Non-dairy” searches “Vegan” has surpassed on Pinterest saw a went up 222% in “gluten free” in Google 329% increase in 2017 2016 on Instacart searches with a 90% increase in 2016 alone SOURCES Cargill, Forbes, GrubHub, One Green Planet, Morning Advert, VegNews, Google, Nielsen. 5 ALTERNATIVE DIETS... WHAT'S THE DIFFERENCE? Diet DAIRY FREE LACTOSE FREE VEGAN VEGETARIAN No consumption Avoidance of foods No consumption No consumption Key of products made with lactose of animal products of animal products Distinctions with milk or milk or byproducts derivatives Allergy, lactose Lactose intolerance: Animal rights, Animal rights, Reasons intolerance, health, Sensitivity to lactose, environmental environmental environmental an enzyme in milk concerns, health concerns, health For Diet concerns, animal rights, products concerns concerns dietary concerns Dairy LACTOSE Milk FREE Dairy LACTOSE Cream FREE Dairy Butter Eggs INGREDIENT Honey Cheese 6 DAIRY FREE In Pastry HOW TO REPLACE MILK, CREAM, AND BUTTER IN PASTRY Butter REPLACING DAIRY 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 a significant water content, so adjustments are sometimes necessary when replacing with other fats. To Replace Dairy Fat or or (Butter) Cocoa Butter Coconut Oil Vegan Butter/ Vegan Margarine Dairy Milk 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. To Replace or or Dairy Milk In recipes made Oat Milk Nut Milks Other Non-Dairy without dairy, often (gluten free) Milks the ingredients used contain more water Dairy Cream and less fat than dairy ingredients. Cream brings both liquid and fat to pastry preparations, making it a great tool for enhancing flavor, When using dairy free providing texture, and binding ingredients. Cream gives flexibility and strength in ganaches, provides aeration ingredients in pastry, in mousses, and binds and emulsifies ingredients. It also provides shine, smoothness, and great mouthfeel it is important to keep through its high fat content. While replacements can be used to create many of the same textures as dairy this in mind. Emulsifiers cream, there is no perfect substitute to create the same texture as aerated whipped cream. and certain types of fats can help provide the correct stability and texture. To Replace Dairy Cream + + Oat Milk Emulsifier Fat (gluten free) 7 ALTERNATIVE Ingredient Highlights OAT MILK (GLUTEN FREE) COCONUT OIL A dairy free milk alternative which offers A fat ingredient that has almost the same a great substitute for dairy milk in pastry. physical properties of butter and a melting It's mild flavor works well with chocolate point similar to butter. compared with other non-dairy milk There are several different types of coconut alternatives. Be sure to select a gluten free COCOA BUTTER oil on the market. Refined coconut oil will oat milk if you are making a gluten free dish. A great ingredient for replacing fat in have the least coconut flavor, and act dairy free recipes. It regulates texture and more neutral for cooking. has a higher melting point than other types of fat. It can also be used in certain preparations in place of gelatin to make NATUR EMUL a recipe vegan. A natural emulsifier derived from citrus designed to permit water and fat to link. FABA BUTTER In dairy free recipes, the ingredients often contain more water and less fat content Faba Butter is an innovation utilizing than dairy recipes. This natural emulsifier aquafaba - the viscous liquid leftover from helps link the water and fat, creating cooking chickpeas - to bind the water, greater stability. coconut oil, and plant-based liquid oil to create a vegan buttery spread. PECTIN MIYOKO’S EUROPEAN STYLE This product has similar properties to CULTURED VEGAN BUTTER margarine, a neutral flavor, and good Different types of pectin can be used workability in baking applications, to create jelly or creamy textures with This innovative vegan butter utilizes especially in almond shortbread. watery ingredients. techniques from traditional cultured dairy butter to create a great flavored and Unlike gelatin, pectin is vegan, and perfectly workable vegan alternative INULIN comes in different forms that accomplish to butter. different textures. Pectin NH or X58 Inulin is a fiber derived from fructose create creamy textures, and Agar Agar The spread is light textured with a hint extracted naturally from roots like chicory. creates stiff jelly textures. of the same flavor you get from cultured It is used as a bulking agent (dry extract) butter and has a nice, even melt. It has to increase the volume of a preparation the same workability as butter and in pastry without adding too much fat or is great for use in shortbread doughs sweetness. amongst other pastry applications. Why should my menu accommodate special diets? 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
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