Despite the trajectory rise of the plant-based trend, the opportunity for a vegan choux pastry has remained unfulfilled for far too long, said Puratos.
The UK continues to witness a surge in plant-based eating, with 47% of consumers purchasing vegan-friendly products at least once a month, which is up from 42% in 2018, according to the company’s Taste Tomorrow research.
However, while other plant-based patisserie ingredients have emerged in recent years - for croissants, Danish pastries and cakes - a vegan-friendly solution for choux pastry remained elusive.
The challenge lies in replicating the distinct functionality of egg, which is central to the pastry’s structure, texture and colour.
But with the dedication and passion of its skilled team, Puratos’ newest innovation now enables patissiers to create Instagram-worthy profiteroles, eclairs and choux buns to tantalise a wider cohort of tastebuds.
“We have spent two years meticulously refining our Vegan Choux Mix, leaving no stone unturned in the pursuit of perfection,” said Olivia Crebe, R&D patisserie specialist for Puratos.
According to the Belgian-headquartered group - which serves the bakery, patisserie and chocolate sectors in over 100 countries - the vegan alternative rivals the performance of its traditional egg-based counterparts.
The mix creates a pastry that boasts ‘exceptional’ aerated volume, ‘superb’ webbing and a golden crust. Additionally, the subtle flavour offers endless experimentation with sweet or savoury toppings.
By combining the Vegan Choux Mix with Puratos’ Ambiante non-dairy cream, bakers will have all the necessary ingredients at their fingertips to craft forward-thinking craveable bakes.
Bakers will also be able to align their offerings with the seasons with Puratos’ specially curated A Choux for All Seasons. The collection of recipes is tailored for events like Christmas, Valentine’s Day and Easter, and will be out in autumn 2023.
The new approach also streamlines the delicate process of making choux pastry. Puratos has ingeniously simplified the traditionally intricate recipe and method of egg-based choux pastry by creating a mix that just needs the addition of oil and water.
“We take immense pride in investing in cutting-edge ingredient technologies to cater to consumer demands, while upholding our unwavering commitment to delivering exceptional quality,” added Crebe.
“Today, as we proudly unveil our game-changing Vegan Choux Mix, we are not only pushing the boundaries of plant-based innovation but also carving out a new era for the pastry and bakery industries.”