Classic French pastry by chef Jonathan Mougel

[Sussan ScoolinaryTeam]

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]

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]

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.