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Bete Noir -- no dairy

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Bete Noir — no dairy

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2

I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and for the ganoche, whipping cream with almond milk (which feels iffier).

Any immediate thoughts on a better approach, or advice for using the almond milk, in particular??

dairy-free almond-milk margarine

share|improve this question

asked 2 hours ago

Scott SeidmanScott Seidman

1313

• 
  
  
  

  
  2
  

  
  
  
  
  
  

  
  
  You may want to read this very elaborate Q/A on coconut milk ganache and whipping.
  
  – Stephie♦
  1 hour ago
  

  
  
  
  

add a comment | 

2

I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and for the ganoche, whipping cream with almond milk (which feels iffier).

Any immediate thoughts on a better approach, or advice for using the almond milk, in particular??

dairy-free almond-milk margarine

share|improve this question

asked 2 hours ago

Scott SeidmanScott Seidman

1313

• 
  
  
  

  
  2
  

  
  
  
  
  
  

  
  
  You may want to read this very elaborate Q/A on coconut milk ganache and whipping.
  
  – Stephie♦
  1 hour ago
  

  
  
  
  

add a comment | 

I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and for the ganoche, whipping cream with almond milk (which feels iffier).

Any immediate thoughts on a better approach, or advice for using the almond milk, in particular??

dairy-free almond-milk margarine

share|improve this question

asked 2 hours ago

Scott SeidmanScott Seidman

1313

share|improve this question

asked 2 hours ago

Scott SeidmanScott Seidman

1313

share|improve this question

asked 2 hours ago

Scott SeidmanScott Seidman

1313

asked 2 hours ago

Scott SeidmanScott Seidman

1313

asked 2 hours ago

Scott SeidmanScott Seidman

1313

2 Answers
2

active

oldest

votes

3

The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.

You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).

Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.

share|improve this answer

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
  
  – Scott Seidman
  1 hour ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
  
  – Joe
  1 hour ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
  
  – Scott Seidman
  1 hour ago
  

  
  
  
  

add a comment | 

0

The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.

share

answered 9 mins ago

George MGeorge M

1,128110

add a comment | 

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3

The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.

You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).

Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.

share|improve this answer

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
  
  – Scott Seidman
  1 hour ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
  
  – Joe
  1 hour ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
  
  – Scott Seidman
  1 hour ago
  

  
  
  
  

add a comment | 

3

The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.

You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).

Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.

share|improve this answer

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Wow-- thanks for the heads up on the almond milk!! This was a disappointment waiting to happen. The margarine is for the decadent chocolate non-ganache part, not crust, but it still looks right.
  
  – Scott Seidman
  1 hour ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  good point on the chocolate. After looking around near me a few years back, I found that Wegman's store brand chocolate chips are dairy free.
  
  – Joe
  1 hour ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  Most of the chocolate on the Kosher for Passover rack in Wegmans seem to be dairy free.
  
  – Scott Seidman
  1 hour ago
  

  
  
  
  

add a comment | 

The key to a smooth ganache is fat - add too much water and you will end up with a “grainy” product. There are even recipes that use butter instead of cream (full or partial substitution), and while that’s probably a heart attack on a spoon, the texture is excellent. Almond milk is at least as “watery” as regular cows milk, so yes, that’s a questionable substitute without further changes.

You can benefit from the recent vegan trend and either use full-fat coconut milk (if the flavor is to your liking) or buy a vegan cream substitute, just check what your local store has available. If you want to use almond milk, consider adding a butter substitute (solid vegetable fat?).

Margarine instead of butter in the crust won’t be an issue, alternatively, you may want to check vegetable shortening. We may have a few Q/As on that substitution on the site. And don’t forget to get dairy-free chocolate.

share|improve this answer

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

share|improve this answer

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

answered 2 hours ago

Stephie♦Stephie

38.1k6101140

0

The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.

share

answered 9 mins ago

George MGeorge M

1,128110

add a comment | 

0

The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.

share

answered 9 mins ago

George MGeorge M

1,128110

add a comment | 

The cream is the entire point of ganache. You should wait a week and make the real thing. And pick something more suitable for passover.

share

answered 9 mins ago

George MGeorge M

1,128110

share

answered 9 mins ago

George MGeorge M

1,128110

answered 9 mins ago

George MGeorge M

1,128110

answered 9 mins ago

George MGeorge M

1,128110