A Vegan Pastry Composition by Chef Ewald Knauf Using Les vergers Boiron Fruit Purées
Artful. Textural. Inventive. In this creative take on a plated dessert, Chef Ewald Knauf reimagines classic flavor pairings through a modern, plant-based lens. With the tropical richness of coconut, the brightness of raspberry, and aromatic touches of tarragon and passion fruit, this vegan dessert is a sophisticated celebration of texture, temperature, and technique.
Crafted with a variety of Les vergers Boiron fruit purées, this multi-component recipe is ideal for chefs looking to push the boundaries of vegan pastry without sacrificing indulgence or finesse.
Vegan Cream and Raspberry Purée
Ingredients:
Frozen raspberry purée with added sugar – 200 g
Icing sugar – 20 g
100% vegan cream – 200 g
Cocoa butter powder – 20 g
Cold gelling agent – 15 g
Method:Mix raspberry purée with icing sugar. Add gelling agent and prepared cocoa butter powder, mix. Whip vegan cream and fold into mixture.
Puffed Amaranth and Vegan Peanut Purée
Ingredients:
Roasted puffed amaranth – 40 g
Vegan peanut purée – 50 g
Almond chocolate – 50 g
Method:Melt chocolate and combine with peanut purée. Stir in amaranth. Roll between cling film sheets. Chill and cut into desired shapes.
Chocolate Crumble with Hemp Seeds
Ingredients:
Vegan peanut purée – 30 g
Coconut fat – 100 g
Coconut flower sugar – 100 g
Almond chocolate – 100 g
Cocoa powder – 15 g
Vegan coconut flour – 150 g
Hemp seeds – 125 g
Method:Melt coconut fat with almond chocolate and coconut sugar. Stir in peanut purée. Cool slightly. Mix dry ingredients and knead into main mixture. Sieve through 4mm mesh. Bake at 160°C.
Passion Fruit & Tarragon Jelly
Ingredients:
Frozen passion fruit purée (unsweetened) – 200 g
Water – 50 g
Sugar – 60 g
Agar agar – 3 g
Tarragon – 2 g
Method:Mix sugar with agar agar. Bring purée and water to a boil, add agar mix. Set in silicone molds with tarragon and freeze.
Coconut Flour Garnish
Ingredients:
Frozen coconut purée with added sugar – 150 g
Vegan coconut flour – 20 g
Method:Mix and allow to expand before plating as garnish.
Vegan Raspberry Ice Cream
Ingredients:
Frozen raspberry purée (unsweetened) – 200 g
Frozen lemon purée (unsweetened) – 20 g
Icing sugar – 70 g
100% vegan cream – 200 g
Glucose – 50 g
Method:Mix icing sugar with fruit purées, then add glucose and vegan cream. Blend thoroughly and freeze using Pacojet.
Vegan Coconut Ice Cream
Ingredients:
Frozen coconut purée (unsweetened) – 200 g
Icing sugar – 50 g
100% vegan cream – 200 g
Glucose – 40 g
Method:Combine coconut purée with icing sugar, add glucose, then vegan cream. Blend and freeze using Pacojet.
Final Thoughts
“Coconut and Raspberry Dream, Freely Interpreted” is more than a recipe—it’s a sensory experience that challenges the conventions of vegan pastry. Each component can be prepped ahead, plated with finesse, and paired for contrast in temperature, flavor, and crunch.
