Recipe Tarte Bourdaloue
Recipe
Ingredients
Frangipane plant-based
145g Icing sugar
198g Almond flour
53g Flour
1,5g Potato protein
25g Cornstarch
2g Baking powder
90g Water
90g Be Better Butter
Sable
100g Be Better Butter
90g icing sugar
200g flour
60g almond flour
10g cornstarch
40g water
Preperation
Frangipane plant-based
All the dry ingredients together in a Thermomix or food
processor.
Add the Be Better Butter at room temperature, followed by
the water.
Mix all until is smooth and put in a piping bag in the fridge.
Sable
Mix the dry ingredients in standing mixer (icing sugar, flour,
almond flour, cornstarch), with the paddle we start to add
the Be Better Butter.
When the texture gets sandy, without lumps of butter, we
add the water.
You can download the full recipe here:
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
