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  Classic French pastry by chef Jonathan Mougel

  Posted by Riham Salem on July 5, 2024 at 23:52

  Hi, can i know what is bloom of gelatin that chef used in the course?

  Thank you.

  Sussan ScoolinaryTeam replied 4 months, 3 weeks ago 2 Members · 3 Replies
• 3 Replies

• 

  Sussan ScoolinaryTeam

  Administrator

  July 6, 2024 at 00:10

  Hi @riham-salem

  Could you tell us what specific recipe you are referring to? This way we can review it and consult with the content team.

  I remain attentive to your answer.

  Greetings.

• 

  Riham Salem

  Member

  July 6, 2024 at 11:59

  HI, i mean in all the recipe of the course like in passion fruit and mango cream ,glaze in baba recipe,

  vanilla chantilly and vanilla cream in vanilla saint honore.

  in the last recipe feuille d’automne in orange compote page 22, used gelatin bloom 160,is this bloom in all the course recipe or only in this recipe?

  Thank you.

  • 

    Sussan ScoolinaryTeam

    Administrator

    July 6, 2024 at 15:22

    Hi @riham-salem

    I reviewed the recipe book and both for the preparations that the recipe calls for gelatin powder and gelatin mass, which are two different ingredients, both use gelatin with a bloom 160 .

    Greetings.

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