B·Concept Pastry and Formulation Course ED 32-33

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3.4. Recipe formulation

8. Vegan mousses

Mousses are the great challenge of vegan pastry. While it is relatively simple to substitute animal products in emulsions and gelées with other products, the egg whites that we use in traditional mousses have unique properties that are very difficult to imitate.

This lesson will be available on 04/01/2027.
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