Chocolate Cream, Buttercream Style

I am particularly proud to share this recipe, because it represents a fine discovery for me in the world of fully plant-based pastry.

When we talk about buttercream we immediately picture that generous, melting, deliciously rich cream that goes with so many great classics of French pastry. But how do you recover that texture and that richness when you choose to bake without any animal products?

The answer is in the end far simpler than you might think: a good plant-based margarine, carefully chosen, can perfectly replace butter in this kind of preparation.

So we could of course call it “margarine cream”. But you have to admit that sounds a good deal less appealing. And yet I can assure you that with a quality margarine the result can be absolutely delicious.

For this chocolate version I chose a plant-based margarine with 80% fat, paired with powdered sugar, sweetened cocoa powder and melted dark baking chocolate. A combination that gives a cream rich in chocolate, with a supple, silky texture.

And that is where the magic of pastry happens.

Because this cream has its place in a multitude of creations.

Picture it filling and covering a magnificent layer cake, bringing richness to a birthday cake, filling a chocolate sponge or making a delicious Yule log. It can also decorate cupcakes, sandwich macarons or rework certain great classics such as the moka, in a chocolate version.

It also lends itself wonderfully to piping, for making pretty rosettes and bringing an elegant touch to your creations.

What I particularly love about this recipe is how versatile it is. One preparation, and a whole world of possibilities opens up.

That too is what fascinates me about plant-based pastry: discovering, experimenting, understanding the role of each ingredient and realizing that we can recover the textures and sensations of traditional baking simply by taking other paths.

Baking differently absolutely does not mean giving up indulgence. Quite the opposite.

And this chocolate buttercream-style cream is, to my eyes, a very fine illustration of that.

I sincerely hope you take as much pleasure in making it as I took in working it out, and above all that you will dare to use it in all kinds of creations, from the simplest to the most elaborate.

I am always so happy to see what you make. So do share your creations and your impressions with me on social media or directly by email. Your feedback is precious and is part of this lovely adventure I so love sharing with you.

Whisks at the ready, piping bags out, and above all, enjoy yourself.

Tuck in.

Les Secrets d’une Cheffe — indulgence another way, fully plant-based and gluten-free.