Vegan Pastry with Francisco Broccolo

[Sussan ScoolinaryTeam]

Hi Elvis.

1. The approximate measurements for the travel cake mold are 16 centimeters in length, and 8×6 centimeters for the width and height.

The cakes must be completely cool before refrigerating or freezing.

2. For the tart mold mentioned in Chapter 4, the perforated round mold measures 8 centimeters in diameter and 2 centimeters in height.

Answering your second question:

Yes, the cream for the mango mousse should be below 40°C before adding the meringue.

This is crucial because:

If the mixture is too hot, it can destabilize the meringue, causing it to lose aeration and negatively affecting the final texture of the mousse.

Keeping the temperature below 40°C ensures the mixture is cool enough to incorporate the meringue properly, maintaining its airy structure.

I suggest using a thermometer to ensure the mixture reaches the correct temperature before proceeding with this step.

3. Guar gum is not a direct substitute for natural emulsifiers because their properties are different.

Guar gum is a thickener and stabilizer, while natural emulsifiers help combine water and fat, which is key to achieving the proper texture in the mousse.

Alternatives with Guar Gum

▪️Amount to use:

Guar gum is much more potent than most natural emulsifiers. Typically, it is used at 0.2% to 1% of the total weight of the preparation. In this case, start by trying 2-3 g of guar gum instead of 10.5 g of natural emulsifier.

▪️Incorporation method:

Mix guar gum with the solids (trehalose and pectin NH) to avoid clumping.

Add it while heating the water and mango puree, whisking thoroughly with an immersion blender to ensure even dispersion.

Considerations

The mousse’s texture may vary since guar gum does not provide the same airy structure as an emulsifier designed for mousses.

For optimal results, try sourcing a natural emulsifier such as sunflower lecithin or mono- and diglycerides, which align better with the recipe’s purpose.

If you decide to experiment with guar gum, I recommend conducting a small trial before preparing the entire recipe to ensure the desired texture and stability.

▪️For the mold measurements, here’s the link with the specifications for your reference:

https://alineprofessional.com/product/6090/

Answering your last question: For the decoration, the chef uses only fresh mango cubes or dice.

I hope this information is helpful.

Best regards.

alineprofessional.com

MINI DOT – alineprofessional

MINI DOT – alineprofessional

[Ko Heigl]

Going through the questions I see you always give very good information which goes beyond the lack of information in some of the courses. I’m wondering if there’s a plan to modify the recipe pdfs of certain courses or maybe put the questions about the courses directly on the course page so answers are there in regards to equipment ingredients etc? These are good courses, but your great responses should really be included information in them. – opinion.

[Sussan ScoolinaryTeam]

Hi Ko Heigl

Thank you for your kind words and observations.

At the moment, the content team does not plan to include questions and answers directly within the courses, as these are managed by different teams, and it would be a bit complicated to incorporate this information into each recipe, preparation, or course. The goal at Scoolinary, particularly in our Q&A section, is to provide more personalized and focused assistance for any doubts students may have, rather than limiting it to a specific pre-established question and answer.

If you have any questions, we will always be here to help you as quickly as possible. We are happy to have you as part of this community, and please know that you can count on my support for any questions you may have about the courses.

Best regards.