Dairy free pastry cream, whilst finicky in nature, can have a fantastic mouthfeel and perform well in a range of applications. Today’s vegan pastry cream recipe has a spice and sweet undertone, and you can pair it with quite a few flavour profiles and pastry creations.
I opted to use this as part of an apple ginger cake concept, and I’m excited to see what you’ll do with yours.
Special Tools Needed: Double Boiler (or Bain Marie) and an Immersion Blender
Allergy Status (Includes the Suggested Top 9 Free White Chocolate)
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tomato, Yeast
Friendly To: EOE, Vegan
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