The invention relates to a novel cooking product characterised in that at least one of the three ingredients selected from among eggs or egg products, milk or milk derivatives and fatty substances of animal and/or plant origin is completely or partially replaced with microalgal flour. The novel cooking product can in some cases be consumed by allergic and/or vegetarian persons. The invention also relates to the method for the production of said cooking product.La invención se refiere a una materia grasa reducida en contenido graso que se obtiene sustituyendo una parte de su grasa de origen animal y/o vegetal por una materia prima que no es de origen animal, una harina de microalgas, y a los usos de esta como un producto novedoso en las áreas de la panadería y/o la repostería y/o la bollería vienesa.
