Fantastic plants : endless green!

Consumers now want their food to be healthier, more ethical and more responsible, leading to a meteoric rise in demand for vegan options. More and more people are going veggie and vegan. Vegetables are taking an increasingly starring role in restaurants. While some chefs and pastry store specialists are already including vegan creations in their range, the world is only just starting to explore the kinds of alternative indulgent eating veganism offers.
This chapter pays tribute to the incredibly wide variety of plant flavors, textures and colors that nature provides for endless new pastry-making possibilities. Great vegan dining has fired our pastry chefs’ imaginations to create these unique recipe ideas. Fruits from all around the world take pride of place next to Single Origin chocolates. Roots and cereals offer up their authentic flavors. Above all, vegetables enter the scene and change the way we think about desserts.

Vegetables offer a great way of creating new taste sensations, so don’t just limit yourself to fruit – Widen your horizons with pairings such as bell peppers and dark chocolate that are sure to amaze your customers.

Baptiste Blanc, Pastry Chef at l'École Valrhona

indulgent efflorescence recipe