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📙 Book: Revolution Pastry

In this episode of Revolution Pastry, we dive into a fast-growing universe: plant-based pastry.

An approach that goes far beyond a simple trend and represents a deep transformation at the crossroads of indulgence, health, ethics, and creativity.

Whether you are a professional chef, pastry lover, parent, or home baker, plant-based pastry opens powerful new perspectives to:
• diversify your diet
• support lactose intolerance and digestive comfort
• embrace a more sustainable and conscious lifestyle
• create desserts that are just as delicious and refined as classic pastry

Can we really create outstanding desserts without eggs, butter, or cream?
Can a plant-based whipped cream be light, airy, and luscious?
The answer is yes — as long as we understand the functional role of each ingredient.

In this episode, I explain:
• why plant-based pastry is attracting more and more chefs and consumers
• the ethical, health, and nutritional reasons behind this movement
• how to intelligently replace eggs, milk, cream, and butter
• the key role of vegetables, fruits, legumes, nuts, and starches
• the technical functions: binding, aeration, structure, texture, and color
• concrete examples: aquafaba, vegetable purées, chia and flax seeds, starches, homemade plant milks and creams

Plant-based pastry is not about removing —
it is about transforming, rebalancing, and reinventing.
It allows us to create desserts that are soft, creamy, crunchy, and deeply indulgent, while reducing environmental impact and supporting the body.

This episode is an invitation to explore, test, adjust, and dare to open a new door in your craft — without dogma or rigidity.

🎧 Enjoy listening, and see you very soon in the next episode of Revolution Pastry.

#RevolutionPastry #MakeYourRevolution #WellnessPastry 🌱✨

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