In mousses, we no longer need to depend on egg whites or whipped cream in order to obtain well-aerated textures. When we want to take out the egg yolks from a creamy recipe, we need to use another emulsifying agent, such as powdered, granulated or liquid lecithin (from sunflower seeds or soybeans). In creamies and creams, the egg yolk acts as an emulsifying agent - due to the lecithin present in the egg yolk.

What is the role of eggs in our recipes? During the masterclass, we talked about its role in different pastry preparations: cakes, cookies, creamies or mousses.

Food cost: According to the European Comission, between 20 egg prices in Europe have soared by around 22 %.

Pastry chefs look for cleaner and more defined flavors (eggs, as well as dairy products, can distort the flavor of fruit or chocolate.).

Customers who follow a vegan diet are looking for a sweet offer that does not include eggs among the ingredients.

Food allergies and intolerances are becoming more frequent, and eggs are one of the eight most important food allergens.

The need to eliminate the egg in pastry recipes can be due to various reasons. Vegan pastry on the other hand, stands for pastry that is – by definition – not only egg free but free of all ingredients and their derivatives that are of animal origin free of all (like dairy products, but also gelatin, etc). This means that there might still be other ingredients of animal origin, like milk, cream or butter in egg free recipes. Egg free pastry, just like lactose or gluten free pastry, means that we are eliminating one specific ingredient or allergen (egg, in this case).

While egg free pastry and vegan pastry can – in some cases – overlap, there is a subtle difference between the two.

Last January, at our Pastry Innovation Center, Jordi together with Adrianna Jaworska held a free online masterclass on egg free pastry.ĭue to the increasing demand for pastries suitable for people with different food allergies, we often receive questions about how to replace the egg in pastry recipes: What role does the egg play in pastry recipes? What is the nutritional composition of egg whites and egg yolks? What are the egg proteins and what do they do?.

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