Curso de pastelería B·Concept online y extendido ALUMNI
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2.1. Emulsificación
1. Lecitina
Duración: 30 minutos
Vídeo 1. Lecitina
Empezamos por la lecitina, uno de los emulsionantes utilizados en pastelería desde hace más tiempo. En este vídeo te explicaremos las diferencias que existen entre las distintas lecitinas que encontramos en el mercado, así como su origen y formato.
Vídeo 2. Receta de cremoso de praliné de avellana
En el siguiente vídeo te mostraremos cómo utilizamos la lecitina en un cremoso de avellana, un claro ejemplo de cómo trabajar una emulsión del tipo «agua en grasa».
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