100% DAIRY FREE
An easy 1:1 ingredient swap for dairy.
No need to change the recipe or process.
Pastry Chefs and Consultants
634 g Total
3363 g Total with polish
Mix all ingredients of the ‘Polish’ together and let it ferment for 2.5h at 30C or overnight at 4C.
Place all ingredients in the kneader, and knead 6 min in low speed and after around 12 min on medium speed just to obtain a good structure.
Total mixing time 16-18 min all depending on your machine and room temperature.
Weight out 1300 g of the dough, round them, then let them rest for one hour in ambient temperature.
Knock back the dough fully and freeze completely.
Defrost overnight in the fridge.
Roll out the dough size 60x40cm.
Place the butter tray 40x40cm in the center of the dough and close the butter inside.
Download the full recipe here:
Replace cow-butter 1:1 with Be Better plant-based butter and see for yourself how easy it can be to make high quality pastry that is better: for the planet, for your pocket and for your palate!
Pastry World Cup Champion
Smart Patisserie Founder
Seasons Bakery Owner
Sweet Arts World Champion
We come from the world of pastry and are passionate about offering a solution that truly works. That is why we’ve collaborated with pastry chefs all over the world who have meticulously tested Be Better plant-butter in a wide variety of pastry recipes. From cookies to cake. From brioche to butter creams. And that is why we know that choosing Be Better plant-butter for making pastry means a zero compromise on taste, quality and workability.
Let’s make sustainable pastry easy and enjoyable.
Vegetable oils and fats (shea, organic coconut, rapeseed), water, emulsifiers: mono and diglycerides of fatty acids, sunflower lecithin, acid, citric acid,natural flavour.
Free from allergens (soy, palm, nuts, gmo, gluten, wheat, rye, barley, oat, spelt, kamut, crustaceans, egg, fish, milk, celery, mustard, sesame, lupin, molluscs).
Suitable for vegetarians and vegans