Recipe Marbré Chocolat/Pistache
Recipe
Ingredients
Cake Dough
(Makes 2 cakes)
- 205 g Be Better Plant
Butter - 300 g Sugar
- 100 g Eggs
- 24 g Pure pistachio paste
- 3,2 g Salt
- 130 g Soy milk (or oat milk)
- 220 g Flour T55 (10/11%protein)
- 4 g Baking powder
- 20 g Cocoa powder
Total weight: 1011,2g
Size of the mould: 15x8x6cm
Pistachio Butter Cream
- 80 g Egg whites
- 80 g Sugar
- 27 g Water
- 160 g Be Better Plant
Butter - 20 g Pure pistachio paste
Preperation
- Use all ingredients on room temperature. Blend all the
ingredients (except pistachio and cacao powder) with a
food processor until obtained a smooth dough. - Divide the total amount in half, in one part add the cocoa
powder, in the other pistachio paste. Pipe the two mixtures
alternating into the greased cake moulds. Place a line of
softened butter in the middle by using a piping bag - Let rest one night in the fridge
- Bake at 145°C in fan oven for 1H45
Try it yourself
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!
- 86 - 97% less use of scarce water
- 79% smaller carbon footprint
- 0% harm to animals
- 0% harm to the rainforest
- 100% plant-based
What chefs say about Be Better butter for pastry:
Jordi Bordas
Pastry World Cup Champion
Graham Hornigold
Smart Patisserie Founder
Daniel Nemeth
Seasons Bakery Owner
Johanna le pape
Sweet Arts World Champion
Teaming up with pastry chefs to Be Better
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.
- Similar melting point behaviour vs cow-butter
- A pure taste and a fresh, rich mouthfeel
- Clean label 80% plant-fat with no hydrogenated fats and no palm
- 100% made from plants and 0% artificial colouring and flavouring
- Allergen and GMO free
Let’s make sustainable pastry easy and enjoyable.
Ingredient list for Be Better plant-based butter alternative for pastry
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).
GMO Free
Suitable for vegetarians and vegans
