Why France is finding vegan croissants hard to stomach
Why France is finding vegan croissants hard to stomach
The idea of butter-free patisseries appeals to some but horrifies dairy farmers and traditionalists.
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One of the things that makes french pastry so good is the buttery taste. You can have good pastry without butter but it's definitely not on par with a proper butter croissant.
People downvoting you for the truth. There are dishes that you just can't approximate with substitutes, baked goods which have butter as their main ingredient being one of them. Like making a steak without meat.
I have been eating vegetarian or vegan for long before it became en vogue to care about animal welfare and the ecological impact, but I still wouldn't try to eat like a meat eater with vegan imitations replacing my dietary habits.
For that matter I don't like most of the current approximations that are all the rage right now, I don't want to taste meat when I dont eat meat. Keep your analog mortadella away from me.
Went a bit off the rails. Sorry
I was never a butter guy, i don't like it when food tastes buttery. I tried vegan butter, and i was pretty shocked how much it smelled like butter. I don't know how well that translates to baking and such tho.
I haven't tried vegan butter yet, it's easier to find margarine around here, which tastes like ass most of the time. But I'd definitely give it a try if they manage to get the buttery taste without the suffering.
The weirdest part is that i absolutely dislike coconut, which sucks, and it's on a coconut base, but tastes more like ice cream butter? Hard to explain
confidently states that vegan butter can never replace traditional butter
One comment later: "I haven't tried vegan butter."
This is the same sentiment that people in the article expressed. They're believe this guy's vegan croissants must be worse without ever trying them to see for themselves.
I never stated that vegan butter will never replace dairy butter. I just said that butter is what makes french pastry so tasty, and French people are very conservative when it comes to their food.
Also a lot of pastry chefs (obviously industrial pastry corpos and some artisans as well) don't bother with butter croissant anymore, because it's really labour intensive and more expensive to make so they settle for vegetable oils or other animals fats, which is a shame because as I stated, there is very little that compares to a proper, fresh, warm butter croissant.
If a vegan butter can replicate what makes dairy butter so good, I'm all here for it, but that would take some time to be accepted by the French as a proper cruelty free replacement.
Vegan croissant have existed for a very long time, it's usually cheaper croissant that are made with palm oil to replace butter.
Oh sweet summer child let me tell you about palm oil...