Vegan baking has come a long way, but few realms are more challenging—or rewarding—than vegan patisserie. These elegant, creamy, and often egg-based desserts may seem off-limits in a plant-based kitchen, but modern techniques and clever substitutions are proving otherwise. Today’s vegan mousses, custards, and creams are silky, indulgent, and every bit as beautiful as their traditional counterparts.

The Challenge: Texture Without Eggs

Eggs in classic patisserie serve multiple purposes: thickening, emulsifying, and aerating. Replacing them means choosing the right plant-based alternative depending on what you're trying to replicate—whether it's the richness of crème pâtissière or the airy lightness of chocolate mousse.

Custards: Smooth, Thick, and Pourable

Vegan custards rely on plant milks, starch thickeners, and a touch of fat for mouthfeel. Here's a simple formula:

• 2 cups oat or soy milk (for creaminess)
• ¼ cup sugar
• 3 tbsp cornstarch or arrowroot
• 1 tbsp vegan butter or coconut cream
• ½ tsp vanilla extract + optional turmeric for color

Whisk ingredients over medium heat until thickened. Chill before layering into tarts or trifles. Bonus: Add melted vegan white chocolate or espresso for unique variations.

Mousses: Light and Airy Without Whipped Egg Whites

The star ingredient here is aquafaba—the viscous liquid from canned chickpeas. When whipped, it behaves like egg whites, forming stiff peaks perfect for mousse.

Simple Vegan Chocolate Mousse

• ½ cup aquafaba
• ½ tsp cream of tartar (for stability)
• 1 cup melted dark vegan chocolate
• 2 tbsp maple syrup or coconut sugar (optional)

Whip aquafaba with cream of tartar until stiff peaks form. Fold in slightly cooled chocolate and sweetener. Chill until set. Garnish with berries, shaved chocolate, or a swirl of vegan cream.

Vegan Whipped Creams & Chantilly

For whipped toppings, full-fat coconut milk or cashew cream can create that luscious finish. Refrigerate coconut cream overnight and whip the solid portion with a dash of vanilla and sweetener. For a nut-based version, soak cashews, then blend with plant milk, maple syrup, and vanilla until fluffy.

Advanced Touches for Elegant Presentation

• Vegan Gelatin: Agar agar adds firmness to set puddings and panna cottas.
• Silken Tofu: Perfect for rich bases in mousse and cream pies.
• Vegan mascarpone: Blend soaked cashews with coconut cream and lemon juice for a tangy layer in tiramisu.
• Infusions: Steep chamomile, Earl Grey, or lavender in plant milk before building custards for subtle, luxurious notes.

Final Thoughts

Vegan patisserie is not about compromise—it’s about innovation. From silky custards to airy mousse and dreamy whipped creams, plant-based alternatives are taking center stage with confidence. Whether you're dairy-free, egg-free, or simply curious, these eggless creations prove that elegance and indulgence are possible without animal products.