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Ingredient substitutions for vegan croissant and viennoiserie
Hello,
I’m Luca from Italy. I’m attending croissant and viennoiserie course by Antonio Bachour.
Very nice course. I like it.
I have three question about the recipe of Croissant Dough:
1) can i substitute milk with water? same weight or less water?
2) can i use margarine instead of butter? (i have professional margarine with 80% fat)
3) can i use less yeast and add diastasic malt in the recipe?
I have to do vegan croissant because of dairy alergy of my daughter.
Thank you very much.
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9 Replies
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Hi Luca
Hello
What we always recommend when you want to substitute an ingredient in a recipe is to make the recipe, that means experimenting or trying, there is no other way to know if making the ingredient changes works for the recipe. You might discover a new recipe which would be great.
So you can try preparing a small quantity recipe to see if the ingredient change works.
We will wait for the opinion of our community colleagues to help you resolve your question.
Greetings.
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Well, for a start, milk with water, isn’t a straight swap.
There’s fat, protein etc, from memory there is around 90% water content in full cream milk.
I agree with Sussan, you’d need to make the recipe as Antonio has developed it, then research the ingredients.
👍🏼
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Hi,
You can definitely replace milk with water which is not an issue, of course each proportion of each ingredients play a vital role in every dish, but you can replace it not make any big difference.
Fir butter also you can replace with margarine there will be the textural and flavor differences which we totally can understand but you can make it more flavorful by adding some spices or cocoa powder to your dough or the margarine.
Give a try and let the people show the vegan avatar of croissant.thanks.
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Thanks, @sumantsharma1993gmail-com 🙌
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Yes, you can replace the milk with water, but you have to be careful as it is not a straight swap. The milk gives extra fat and richness as well as protein. As for margarine, you’d need to find one with a lower water content.
I think the OP needs to make the croissant according to the recipe, so they are able to get a feel for the dough.
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Hi @ianez84gmail-com 👋
Welcome to our Community! I hope you feel totally at home. I’m Sol from Buenos Aires and I’m the Community Builder.
I’ll bring to this thread @mandie-lowe @orsolya-csernak @sumantsharma1993gmail-com to see if they have had tried this recipe and turned it vegan so they can share their experience with us.
Please feel free to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enjoy it so much we’ve created an award; the #ScooliStar. 🌟If your pic gets one, we’ll upload it on our Instagram stories and add it to our highlights. 🚀 You are invited to join our challenges as well: We launch one every two weeks, and you may win some wonderful prizes. Right now you’ll find fixed on top of our feed the ongoing #HealthyChallenge and you still can participate (it ends today).
Take care and we hope to see you around often!
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Thank you all for your replies.
I’ll try to convert the recipe and hope to get good results.
I’ll post pictures of work in progress.
Have a nice day
Luca
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Please do @ianez84gmail-com
Have a great day!
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Hi Luca
Great, we hope to see your results soon.
Greetings.
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