Module 2. Pastry techniques
Introduction to pastry techniques
First step - Done! The next step in formulating recipes from scratch is to understand the interactions and bonding of the molecules we studied in the first module. Therefore, in this second module, we will talk about the possibilities molecules offer us depending on how we organize ourselves and how we work with them. Thanks to molecules, we can create any texture, such as creamies, mousses, compotes, or gelées. To obtain these textures, there are 4 basic pastry techniques: emulsification, aeration, thickening, and gelation.