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Fresh and Light Patisserie: Gelatine bloom power and powder to water ratio
In the course Fresh and Light Patisserie with Ophélie Barès I can’t see the </font>gelatine<font face=”inherit”> power and the powder to water </font>ratio. Could you clarify that, please?
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2 Replies
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The recipes use two types of gelatin, the first is a gelatin mass, below I leave the link for you to see the video of preparation of this ingredient.
https://www.scoolinary.com/es/cursos/petits-gateaux-japoneses/lessons/elaboracion-de-la-masa-de-gelatinaAnd the second gelatin he uses is a powder and has a bloom between 180 and 200.
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