Lecithin is one of the most commonly used emulsifiers in pastry, and one that has been used for a very long time. In this video, we explain the differences between different types of lecithin that you can find on the market in terms of format, origin, functionality, and so on.
Video 2. Hazelnut praliné creamy recipe
In this video, we show you how to use lecithin to make a hazelnut creamy – a clear example of how to work with a water-in-oil emulsion.
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