Thanks Jack, glad the page was received! Of course it'll be different than butter-based puff, but I think I'm getting close to something pretty good in its own right.
What a nice comment, thank you so much, Mark!! I don't think I'm ready to apply for the next season, my decoration skills are...nascent to say the least. But maybe one day? I would want them to let me veganize the Technical though!!
Aw, thank you so much! Egg wash is just maple syrup and soy milk for now. I have another one I'm working on, but it's more hassle so I cut corners this week (I had taken on enough lolll.) ❤️
I stick to a combination of soy milk (unsweetened and simple ingredients) and unprocessed rapeseed oil. I use about 1 tablespoon of oil and 1/4 cup (60 ml) soy milk. It's a simple mixture that works well, but it needs several applications (before, halfway through the bake, and once more at the end of a bake).
I'm excited for pastry info!
Hopefully soon!
Oh my goodness, Julia...attempting vegan puff pastry is a brave and worthy project. I admire your dedication.
I have received your page (thanks for shouting me out), and now I am committed to following this project and discovering where it might end.
Thanks Jack, glad the page was received! Of course it'll be different than butter-based puff, but I think I'm getting close to something pretty good in its own right.
Julia!! This is so bloody good - I love it! You’re opening my eyes to what can be done: ingredient, flavour and overall concept wise. 👏 👏 Brava!
What a nice comment, thank you so much, Mark!! I don't think I'm ready to apply for the next season, my decoration skills are...nascent to say the least. But maybe one day? I would want them to let me veganize the Technical though!!
Ps: I hope you’ll be applying for the next season!
yummington!
Haha, thank you!!
Julia, you're mad scientist! Love this. Can't wait for your pastry and egg wash tips. Those interior shots are truly stunning.
Aw, thank you so much! Egg wash is just maple syrup and soy milk for now. I have another one I'm working on, but it's more hassle so I cut corners this week (I had taken on enough lolll.) ❤️
I stick to a combination of soy milk (unsweetened and simple ingredients) and unprocessed rapeseed oil. I use about 1 tablespoon of oil and 1/4 cup (60 ml) soy milk. It's a simple mixture that works well, but it needs several applications (before, halfway through the bake, and once more at the end of a bake).