Egg replacement in Entremets

[Sussan Estela Olaya]

Hi Shubhi Asthana

Welcome to the Scoolinary community! Thank you for your question.

Replacing eggs in entremets is not as simple as a direct substitution, as recipes formulated with eggs require adjustments to the overall structure to work properly. While using flaxseeds with water is a valid option, you may also need to modify other proportions in the recipe.

Here are some alternatives that might help:

Aquafaba (the liquid from cooked chickpeas), which can work well in meringues and mousses.

Fruit purées (such as apple or banana), which provide structure and moisture.

Starches or thickeners (like cornstarch or tapioca), combined with a liquid, can help stabilize the mixture.

If you’re looking for recipes specifically designed without eggs, we offer a vegan pastry course on our platform that could be very helpful. There, you’ll find techniques and recipes tailored to your needs. Here’s the direct link:

https://www.scoolinary.com/courses/vegan-pastry

hope this helps!

Greetings.

scoolinary.com

Online Pastry Making Course suitable for food intolerances

100% online course to learn how to make pastries without eggs, lactose or animal fats, without sacrificing texture, taste and presentation. 4 delicious recipes. Join us!

[Sol Damiani]

Hey there Chef Shubhi!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

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