January 29, 2026

5 tips for perfect baking with Holéo

Replacing butter with a plant oil in baking is possible — and even advantageous. With Holéo, you get the same buttery flavor with 40% less fat. Here are our 5 tips for perfect results every time.

Tip #1: The 60/100 rule

This is the golden rule. For 100 g of butter in a recipe, use 60 ml of Holéo. Why? Because butter contains approximately 15-18% water, while Holéo is 100% oil. You need less fat for the same result.

Practical example: a yogurt cake recipe that calls for 80 g of melted butter? Replace with 48 ml of Holéo (approximately 3 and a half tablespoons).

Tip #2: No need to heat it first

Butter needs to be melted, softened or diced depending on the recipe. With Holéo, it's much simpler: it is liquid at room temperature. Pour it directly into your mixture. No microwave, no waiting, no butter splattering.

Tip #3: Ideal for enriched doughs

Brioches, babas, milk bread: Holéo delivers exceptional results with enriched doughs. The secret? Its liquid consistency incorporates perfectly into the dough without creating lumps. The crumb stays soft and airy, with a light buttery flavor.

Bonus tip: add Holéo at the end of kneading for better absorption into the gluten network.

Tip #4: Perfect for crepes and pancakes

For a crepe or pancake batter, Holéo is the ideal replacement for melted butter. It blends instantly, doesn't solidify in cold batter, and delivers a golden, flavorful result. Bonus: the pan doesn't even need to be greased if you add Holéo directly to the batter.

Tip #5: Crispy cookies, soft centers

Butter cookies are delicious but often very rich. With Holéo, you get the same texture — crispy on the outside, soft in the middle — with less saturated fat. The secret: don't overmix the dough after adding Holéo to keep air pockets in.

Quick conversion chart

Butter in recipe	Holéo to use	Tablespoons
50 g	30 ml	2 tbsp
100 g	60 ml	4 tbsp
150 g	90 ml	6 tbsp
200 g	120 ml	8 tbsp
250 g	150 ml	10 tbsp