GUIDE
What ingredients shouldn't be replaced in pastry
Heavy cream 30% - 33%

DON'T REPLACE WITH:
❌ Heavy cream 10%, 20%
❌ Homemade heavy cream, which you don't know the fat percentage of.
❌ Non-dairy cream - trans fats are dangerous for your health.

Results:
- Low quality dessert
- The cream can't be whipped, it's too fluid
- You can't frost the cake properly, and the cream leaks out of the filling
      Vanilla pod/extract/paste
      I don't recommend replacing with:
      ❌Vanillin or vanilla sugar - they are chemically made. It's important to avoid it, especially if you are preparing someone's order.

      Results:
      - Different aroma and bitter taste (if you use too much)
      - Low quality dessert.
        Special chocolate for desserts:

        DON'T REPLACE WITH:
        ❌ Ordinary chocolate - the quality is lower and the price is higher
        ❌Dark chocolate with white or milk chocolate - they have different amounts of cocoa butter, and you'll need to change proportions
        ❌ Chocolate glaze - it has plant-based fats, doesn't taste good
        ❌Cocoa - besides it, chocolate also contains cocoa butter and sugar

        Results:
        - The chocolate can stratify
        - The dessert doesn't turn out as tasty and aromatic
        - Low quality
          Gelatin, pectin, starch, agar-agar:

          ❌THEY CAN'T BE REPLACED WITH ONE ANOTHER
          Yes, they do perform basically the same function - jelling, but they give a completely different texture and each one needs different boosters ( sugar, dairy products, etc.)

          - Gelatin - mousse, panna cotta, jelly
          - Pectin - zephyrs, marmalades
          - Agar Agar - confit, coulis, and also marmalades
          Sometimes we also add pectin in coulis if the fruits/berries don't contain enough
            Glucose syrup:

            DON'T REPLACE WITH:
            ❌Glucose from the farmacy - they're different things
            ❌ Homemade syrup - it's texture is different than needed anyway

            Results:
            - You end up wasting money, time and nerves
            - You won't be satisfied with the dessert/decor
            - You waste the products
              Corn starch:

               DON'T REPLACE WITH:
              ❌Potato starch - it has lower quality

              Results:
              - The desserts tend to have a specific aftertaste
              - There's not that necessary stability
              - Low quality dessert, while there's no big difference in the price
                  Cream cheese 57% or higher:

                  DON'T REPLACE WITH:
                  ❌Cottage cheese
                  ❌Cream cheese lower than 57%
                  ❌Cream cheese with fillings
                  ❌Ricotta, mascarpone- totally different texture and composition

                  Results:
                  - Your creams will have lumps
                  - Your creams will be too fluid
                  - The cakes won't stay in shape; poor alignment
                  - The cream will leak out of the desserts (meringue roll, Anna Pavlova)
                  - Worse taste