How to substitute ingredients in pastry and get the results you want

Added: 2026-05-31

[00:00:19]Hi, hello to everyone. We are here with Pamela and Rammon on the production and today we have a really interesting master class because I'm going to explain about the substitution of the ingredients. The idea to do this master class came to me in when I was this year in Australia and Japon teaching with the concept method and I saw that there was a lot of people ask asking me Jordi how can I remove dairy products from my recipe how I can remove nuts from my recipe I have this recipe that doesn't work well when I want to freeze and thaw and I have water leaking out and After this trip, I was thinking with the team and we decided to do this master class because during today I'm going to explain a lot of things that will help you to improve your recipes. Okay.

[00:01:16]My my way of thinking is that always for me is much better to understand how works formulation in order to create my recipes than substitution of ingredients. No. So the final solution for you is understand how works formulation and this is what we explain in our work course of big concept online on site it doesn't matter but you learn how to formulate your recipes from a scratch. So what what I'm going to explain today is things that because I understand perfectly how works formulation I can explain everything that I'm going to explain to you and for sure the 15 years that we've been with the with with the team uh working in order to create all the knowledge that we explained to you in our courses.

[00:02:06]Okay. So I'm going I'm going to explain four recipes that we choose from you. We have like four recipes. I have to thank you all of you because we had like 120 or 150 recipes to to choose. And was really interesting to see all kind of the recipes that you have problems or you want to change in order to adapt to new needs or different needs that you can have. Was so interesting this exercise for me. And what we did was to choose like different recipes where I can explain different parameters that will be interesting for you. Even we have a points that is super challenging and difficult. But anyway, I'm going to explain something that I'm sure that will be really interesting for you. H how we are going to proceed in the master class? I'm going to start explaining two recipes. H I will introduce that recipes. I will explain how we need to how what we need to adjust of the recipes. I will show you the recipe that you send it to me and I'm going to show you the recipe that we created and that recipe that we created is not the last version because when we create or we adapt recipe we need to make test. So we didn't had enough time this week in order to test all these four recipes but we will do in the future and we will see how we send to you the final recipe that we are going to explain. Okay. So I'm going to do like two recipes explain uh to creamy textures I think at the beginning and then we are going to stop just like four five minutes. I'm going to explain a little bit of our course of be concept method online version that we will start in July 7 and then I'm going to show you a new video. I'm so happy because we created with Rammon and with the team that we can video in order to explain the online become course and then I'm going to explain the two next recipes that you will see that also are really interesting because we choose it one mo and a sponge and I'm going to explain how we changed that to improve in many directions. I think that I don't forget anything. I see that no you are connected from France, from Dubai, from Netherlands, from all over the world.

[00:04:28]Thank you very much for all to be connected and if you have any questions, Pamela is going to ask the questions. So if I have time at the end I will explain I will answer all the question that that you are going to put me. If not I will answer some of them. Okay let's go let's go to start with the first recipe. The first recipe is a lemon creamy and lemon lemon creamy is a really interesting recipe for me because it was the first recipe that I started to change when I started my path in order to create the vicon method. And the point for me was the flavor of that recipe. That recipe, the classic recipe of lemon creamy has too much eggy taste. And I was working like a crazy without any knowledge because at the end I was world pri champion but I didn't know how to change my recipes because nobody taught me no in the in the school when you learn classic petri they give you recipe process that's it and if one day you want to change your recipes is so difficult and you don't know exactly how you do and I remember that my goal in that recipe was to remove egg yolk because I was testing and I was thinking wow Oh, this is is not so unpleasant.

[00:05:46]This was of this flavor of egg yolk and has like iron after taste. So my goal was to remove the egg yolk and I remember that I removed egg yolk but I was keeping egg whites in the recipe and I just changed this on my recipe keeping the butter in order to have a little bit of the flavor and I was just cooking freezing and thawing and after the thing process was like a kind of soup. No and I was thinking wow what is the problem in here? No. And the point was that I remove it egg yolk. Egg yolk is a really important ingredient for us in pastry because give us the capacity to bring fat and water together is one emulsifier. This is the main property in pastry. No, then we have flavor and then a stability for the protein that has egg yolks. No. So that recipe was a nightmare. No. And the texture was awful because at the end was missing emulsion capacity. So when we want to remove egg yolks and we want to keep the same stability of the recipe, what we need to do is try to understand the nutritional composition of egg yolks and replace all all that we have in the egg yolk. No, the most important thing what is it in egg yolks? We have around 50% dry extract. No jord. No, the question what is dry extract? Dry extract is what we have in one ingredient that is everything no minus water. So in one ingredient like egg yolks we have water we have proteins we have fats and this protein and this fats is dry extract and then the water is just water. So to control the dry extract in all the ingredients and in all the recipes, it's super important because it's going to define the stability of the recipe and this is just one example. The composition of a yolk mainly is like that. But then if we move to fruit pures for example and we are going to work with coconut puree. Coconut puree has fat, has some sugars, has some fibers, some proteins and also water. No. So we need to understand how much dry extract we have in our ingredients and in our recipes in order to control the final dry extract that we have in our texture.

[00:08:15]And this helps us to understand if the recipe will be unbalanced or not. Okay.

[00:08:21]So so if I remove egg yolks I have to replace everything. So I can put water per water but I can I need to put the fat that we have in egg yolks and the dry extract proteins like that in the recipe. Okay. But the most important thing it's just to substitute the capacity of the leetin. Leitin is emulsifier that helps us to bring water and fat in bri and it's super important the function. No. So in simple way we can substitute h 10% of egg yolks with 5% of fat with 5% of water and then add for example leitin h because lecitin powder has no the properties to emulsify is no it's from soya from sunflower but the capacity is exactly the same that we have in egg yolks and also we have another possibility when I want to remove daily Sorry. When I want to remove egg yolks taste and when I want to make a recipe without leiting, I can use citrus fiber in order to have emulsion capacity but from fiber not from leitin that comes from the fats that we can have in sunflower oil or in soya oil. Okay. So I remember this recipe was super special for me for this reason and was the first recipe that I started to change in my life in order to have like clean taste because my goal was to have a recipe only with lemon taste. No dy taste no eggy taste just lemon taste with the zest of the pill and that's it. Okay. So what we have in that recipe I'm going to explain its ingredient no and I'm going to explain the problem that I see in that recipe what we need to solve and I'm going to give you a solution but I repeat the recipe that I propose as a solution is not the final recipe because we need to make a test and then adjust the recipe and and then the recipe will be ready to produce. Okay. So let's go to a to speak about the first recipe and the first recipe we have natural lemon juice like 16%. Here in natural lemon juice we have acidity low pH acidity then we have water then we have eggs.

[00:10:46]Eggs are super important in that recipe because we have proteins and in the cooking process these proteins they are going to set. So if you want to remove eggs this is something that we need to adjust. Okay. Then we have egg yolks and egg yolks they are rich in leitin leitin emulsion capacity. Okay. So two main functions in egg yolks in in X sorry.

[00:11:09]Then we have water like 30%. Then we have sugar. Water is just for balance recipe. Okay. And I sorry I speak in percentage because percentage is the unit that we use in order to match everything. If we are speaking grams, we are going to we we will never balance our recipe. We have to learn from percentage and work with percentage and then we transform the recipe in grams in order to scale and produce the recipe.

[00:11:39]Okay. So water is an ingredient that add water in the recipe and reduce dry extract because water doesn't have dry extract zero. Then we have sugar 13% not too much that recipe super balanced okay so it's not super sweet 13% then we have 5% of butter no that give us dry extract and elability on the recipe and butter flavor when we are going to taste and then we have corn starch like 4% okay that recipe is from Sylvia Marella Machia Sylvia to send us that recipe So the goal for Sylvia was to adapt this recipe for freezing and throwing process. Okay, that recipe can work can work without freezing process. Okay, why I do like that? Because corn starch even if we use modify corn starch in acidic recipe like that in general doesn't work well. Okay, why? Because at the end when we are going to reduce the pH adding the lemon juice in that recipe the starch is going to start to cut this acidity is going to start to cut the structure and we are going to lose the function of the corn starch. Okay.

[00:12:59]So what we need here is to use an ingredient that is going to keep the stability and the structure even in the freezing and thawing process and even with the low acidity of the pH of the of the the low acidity and low pH of that recipe. So what we need in here is to remove this current corn starch because corn starts the native one. No. So the one that is not modified doesn't work in acidic recipes. So doesn't mean sense to use in here. And also even if we use modify corn starch in general in acidic recipes is not recommendated here. We will work with another combination of jelling thickening agent corn starch.

[00:13:45]Remember that is a is a thickening agent that change the the mobility of the water. Okay. So that recipe can work no without freezing process. But let's go to see what we did. I'm going to show you the recipe that we created.

[00:14:05]And that recipe, the first ingredient that we have is sugar. We keep it 13% of sugar in order to have the same sweetness capacity for Sylvia. No. So for Sylvia that recipe she likes because it's enough sweet. No. in in from my point of view is really low in sweetness or perfect for for the the sweetness of that recipe. And then we we decided to add pectin. Why pectin? Pectin is aen that has the capacity to set to control the water because in that recipe the most important thing is to control the water that we have. So we are using pectin and as that is agile agent that works perfectly in acidic recipes. We need acidity. So this kind of recipes when we use pectin they need to be more or less between 2.5 to 3.5 of pH. The more we move outside of this parameter the more we are losing the the capacity to set the pectin. Okay. So pectinas in that recipe because we have lemon juice and we have acidic context less than 3 3.5 PS as a jelly agent is going to work amazing. Then pectinas I love because in the freezing and thawing process from the family of all jelly aents. No pectinas y other pectins aaragar gelatin from all the list of jelly aents that we can see is the one that has better stability for the freezing and throwing process. Okay.

[00:15:45]So it's a really good choice here and the only point that I take care with pectin is that sometimes we can feel the aftertaste of the pectin. Okay. So when I feel the aftertaste of the pectin I move to another jelly aent for example Yoda that is less resistant to the fant process but anyway we can use in that recipe. The only thing is that the proportion will be different and yod doesn't have after taste. So pectin first option because has a really good estability in in thwing process and freezing and thawing process and then y oragar or gelatin but these jellyins are more difficult to estabilize for the freezing process. Okay. Then we have chantan gum. No. Why chantan gum?

[00:16:33]Chantan gum is a thickening agent. No.

[00:16:35]When we explain h formulation in the concept courses, we give no to you the list of all the thickening agent that you can use in pastry. And we have all the fibers that are war gum, chantan gum, locus bean gum, many fibers. And then we have the starches. No. And it depends what kind of recipe we can use one direction or in another direction.

[00:17:00]So here in that context we are using chantan gam because that recipe is acidic. No and santan gum works super well when we have acidic recipes better than for example war gam olocus in gum.

[00:17:15]Okay. So when I have to choose a thickening agent for this kind of recipe that are acidic, I can use one gam but I will need to to put more percentage. But if I'm going to use tantan gum, it works much better. It keeps much better the stability in the fizzing and throwing process and is a really good thickening in order to improve also the creaminess.

[00:17:39]Okay. Then we have water. Water in order to balance a recipe. Then we have the natural lemon juice or the the lemon puree that we can use also for that recipe needs to be pure without added sugar because if not that recipe the balance is going to change and then we have butter. Okay, butter 28%. If we compare in the first recipe was 5%. In the second recipe 28 and you are going to tell me Jordi this is crazy a lot of butter in that recipe. This is going to increase the cost and it's real increase the cost but what's happened is that in the first VCP because we don't have enough dry extract we have dry extract around 29% in the first recipe we cannot freeze and that recipe it's not possible because for freezing and this kind of recipes we need to have minimum around 40% of dry extract if not it's not going to work okay so so what we did was to say okay Sylvia likes butter taste we are going to push butter but this is just because we need we need try extract in the recipe if you don't want to use butter you can use sugar as another option so decrease in that recipe butter and push the sugar another option is to use fibers as you know we we love fibers since 10 years we are working with fibers in pastry because it's the way to make a stable recipes increasing with something that our body needs and it's a healthier option than than put sugar or fat in our recipes. So here you have many directions. The point is that you need to have no more than 40% dry extract in order to stabilize that recipe. If not, it's not going to work.

[00:19:31]And then we have 5% of egg yolks in the original recipe. We have 32% of eggs and this is like oneird of this 32 is egg yolks. So in the first recipe we have around 11% 10 11% of egg yolks and for me is too much not too much eggy taste. So what I did was to reduce egg yolks until five and like that for me in terms of stability of flavor no and intensity of egg yolk is balanced. No this we can say that is a medium recipe between the classic recipe. This is a medium recipe. And then we can do a recipe without butter, without egg yolks. Working with coconut, no coconut fat, without a melt and citrus fiber for example, in order to have super clean taste and only have lemon, no dy taste, no egg yolk taste.

[00:20:33]No. So here we have no when we understand formulation, we have a lot of options. So that recipe we need to test and and we need to prepare freeze th and see the stability but we know that more or less will be will be a stable if we compare the cost. This is something that I want to tell you because the cost here in that recipe that we created we increased a lot the cost. I will explain why. No the first recipe the cost is around €3 and the second recipe is around5. What is the big difference here is butter we introduce it butter as an ingredient to introduce the extract in our recipe but if you want to reduce cost will be as simple to reduce butter and push sure no so sure it's 1 per kilo butter is€ 10 or 7 per kilo so you can play between butter and sugar in order to balance that recipe and reduce the cost what's happened the most I the more I push sugar, the the more sweet we will have that recipe. And then another option if you want to reduce the cost in that recipe is to use for example glucose.

[00:21:45]No, because glucose is less sweet than sugar. So we can put more and for example we can reduce butter until 20% and put 8% of glucose in your recipe and like that you are going to balance the flavor. So you are going to balance the stability of the recipe will be similar almost the same and the cost will be lower. No I think that we can reduce around€1 if we are going to reduce like 33% of butter in the recipe. Okay this is the first example this context works in general in in creamy textures like that. Okay now we are going to see let's go for the next.

[00:22:30]Thank you, Pamela. Here we have a cream cheese and passion fruit filling. This recipe is from Maria Victoria. Maria Victoria was some weeks ago was here with us just two hours in order to share a little bit the passion of pastry that we have both of us. And she just explained us that he she was trying to make a recipe, a filling for cookie, and she had a lot of problems. And we decided to do that recipe because this recipe is really interesting for the filling of cookies and also for you can use also for produce uh for example uh passion fruit cream cheese. No. So so you have like two options of that recipe. Adjusting adjusting a little bit that recipe. I'm going to explain that recipe here the context. know he she was doing that recipe that we have cream cheese, we have butter, we have sugar, we have passion fruit and the big problem that we have in that recipe you're regarding like that is that in general when we have acidic ingredients that we are going to mix with daily proteins they are enemies. So what is going to happen in that recipe if we mix an ingredient that is super acidic with an ingredient no a daily product that has proteins is that the proteins they are going to precipitate no so we are like killing the capacity of the proteins for example to emulsify the structure change and sometimes we can have even grainy texture okay so in order to avoid this it's super important when we are going to mix this kind of recipe that the acidic part needs to be the no cannot be hot. So when we are going to to mix this kind of recipe the mixing process needs to be around 30 35° because at this temperature the acidic preparation it's almost cold and the other part where we have the fats the they are the fats they are in melting process. No. So in that case we are going to create a perfect emulsion because for the stability of emulsion fats they need to be melted. So we are going to create a perfect emulsion and it's not so hot in order to precipitate the proteins. Okay. So this is super important in order to keep the stability in the in the emulsion process. And then here we have another point that is that that recipe is not enough stable for freeze and thaw. No, because the stability is not the one that we need in this kind of recipes in order to put inside of a cookie and freeze no the whole cookie and then put from the oven directly to the oven and has a perfect creamy result. Okay. So, what we did here was to create a recipe that I'm going to explain no right now that is composed for more ingredients in order to achieve the stability. Okay. So we have sugar 15% in this context of recipe we have in a recipe that is a civic. So what we explain in the concept courses is that the more we reduce the pH the more we need to use sugar in general in order to balance the sweetness and this kind of recipe they need to have like between 10 12 until 20 sweetness points. Okay. So that recipe with 15% of sugar is going to achieve these numbers and sugar is going to give us a stability also antifreezing capacity here is not important but is another parameter from the shore. Then we have pectin. Pectin and ice. Why we work with pectin and us? The same like lemon because we have we are in a acidic context. Passion fruit is going to acidify this part of the recipe when we control the water. That is the first part of the recipe. So so pectin here is going to work amazing. Okay. Then we added another jellyen. Two jelly aents working in team gel gum. Why zelang?

[00:26:41]Because gelang has the capacity to resist more the cooking process. If we are going to use only pectin, pectin when the filling of the cookie will be around 30 35° is going to start to move outside of the cookie. And this is something that we want to avoid. In order to avoid that problem, what we do is just mix two jellyins and gel gum is going to make the main process in order to control this situation. Okay. So jellang gum we need to achieve like 80 85 in in order to melt the structure. So working with pectin that is going to be melted around 35 but gelan gum is going to start to keep the stability on the texture when we are going to increase the temperature more than 35 we are going to achieve the perfect stability in the cooking process zelan gum remember that is only for the cooking process then we have guam we work in team with two techniques emulsion thickening in order to give the stability of the recipe here also we can use chantan gum will be another option water gum chantan gum perfect then we have water in order to balance the recipe and passive fruit 15% okay here in that recipe it's super important because sugar pectin gelan gum war gum and water here it's no the the part of the recipe where we control the water no because at the at the end when we are going to create an emulsion we use one emulsifier and fat to control that part of the of the recipe that will be the water plus the fat. But when we are working with jelly aents and the canine what we are doing is to control the water of the recipe. So here gelan gum pectinas water gum they are controlling the water. Okay. So we are going to prepare this part of the recipe. You are going to have the process. Don't worry about that. And then we are going to cool down the recipe and then around when the the water part no so the sugar pectin gelan gum water gam water and passion fruit p will be around 30°. We heat the cream cheese around 45°.

[00:29:06]40° is enough in order to have fats melted and then we are going to mix the passion fruit preparation in color way.

[00:29:16]Ham blend with the leitin and then just pour in the shape that we are going to use for the for the cooking.

[00:29:25]Freeze th put sorry freeze put inside of the cookie. No. So we are going to close the cookie. Close the sides of the cookie. We are going to freeze the cookie. This is super important. And from the freezer, move directly to the oven. Why we do like that? Because like that, the filling is going to be stable at in the cooking process. Because just think if the filling of the cookie is going to go inside minus 20°, we are going to start the cooking process from the cookie dough outside first and then no after 10 15 minutes the insert of the cookie will be around 15 20° and even 30° at this temperature. pectin angelan gum they are working in order to keep the stability and in the final cooking process of the cookie this preparation will be around 40° not more don't don't need to be more needs we need to avoid to go farther than this temperature because if not the melt the we are going to melt the filling and the filling is going to melt is going to move outside okay so in order to avoid that problem it's super important to start cooking process from the freezer minus 20 to the oven 140 150 170 like 15 minutes until the cookie is cooked and at the end of the process you will see that the the insert the the final temperature will be around 40° something like that because if it's more you will have the danger that the filling is going to move outside. Okay. And then we have lecitin because in cream cheese we have proteins from the dairy products and these protein they work as emulsifiers.

[00:31:20]But in general the capacity to emulsify of this kind of proteins is weak. For for this reason we add lein in order to improve the emulsion capacity. And the more we bind fat and water in the recipe, the better stability we will have in the freezing and in the freezing and cooking process. Okay. So I think that is clear this part of the explanation. I don't know if we have the any questions about this.

[00:31:53]Let's go. I'm going to ask the first question here. How about the cross increases to the use of picking nuts and gum and this is very very low here we have two thing at the end if you don't want to freeze you can work in a really low cheap prices why because at the end I can use water in the recipe that this helps me to reduce the cost I can use no gelatin I can use if I need to stabilize a little better chant and gum and that's it. No, even I can avoid santan gum and use proteins in order to stabilize my recipes. But at the moment that we need to freeze this is another dimension.

[00:32:40]This goes farther. No. Why? Because when we are going to freeze and we are going to break the structure pectin chantan gum no lein this kind of ingredients helps us to stabilize. So we cannot think that the first recipe that we can do no and we can prepare now and we are going to serve tomorrow and we are going just to use the fridge in order to preserve the texture is going to work in a freezing and process. It's completely different parameters that we need to to work on the recipe. is like to have a car in order to drive 100 kilometers per hour or you want to have a car that you want to achieve like 300 kilometers per hour. No, sorry to compare like that but it's just for understand that that the what we need to achieve in the recipe is completely different. Okay, let's go for for another recipe and anyway the pectin just look at the percentage pectin is 1.5%.

[00:33:42]Chantan gum was 0.2 1.8 8 sorry 1.8 pectin 0.2 into chant gum the cost of this is super tiny. Okay, let's go for the for the next question and for the first recipe to balance the cost taste freeze maintained extract is possible to use other sugars with lower relative sweetness like inverted sugar.

[00:34:09]Yes. Yes. You can use any kind of sugar.

[00:34:11]You can use glucose, you can use inverted sugar, you can use telros, you can use even no alulus for example if you want to reduce the the the impact of that recipe in the body of the people.

[00:34:26]No, you can use fibers as to you can use inoline. You have all these options they are going to work perfectly. Okay, let's go to the next question and we are going to move to the video for the first recipe. If I want to freeze jelly texture and I don't have chant gum, can I do every recipe with pectin and gelatin? Yes, this is something that I see in a lot of recipes, but in general for me doesn't mean two sense. No. Why?

[00:34:56]Because are two jelly aents. No. And here with pectin is a fiber that catchs water in a really interesting way. No.

[00:35:04]also will stabilize much better the the water than for example gelatin and gelatin is a very weak jellyen in general in this kind of recipes because gelatin for muses for example is amazing but creamy textures and jelly it depends the context is not so interesting. So if you have the possibility to buy chantan gum or guam always will be much better to work with one of these jelly sorry to work with one of these ethical like chantan gam and war gam working in team with pectin te is amazing combination in order to achieve the perfect elability in your recipes okay perfect let's go to see if we have more questions and if not I'm going to move to the video it's okay we can we are going now >> question I couldn't answer >> to share with you >> I just won the world pastry cup and was starting to teach big concept online we are going we are going to share the video it's just like three minutes that explains the experience of the online big concept course that is 14 month course and then I will follow with the recipes please enjoy the video and then we will finish the two recipes.

[00:36:23]There was a question I couldn't answer.

[00:36:26]I just won the World Pastry Cup and was starting to teach classes in different countries. I was in front of 50 professionals in a master class and someone asked me why I used the ingredients I used. I couldn't answer. I knew how to do it, but I didn't know why it worked. That discomfort changed everything. And that's how B Concept was born.

[00:36:49]>> B Concept is not a recipe course. It's the system that allows you to understand what lies behind every recipe. The molecules, the techniques, the processes. So you can formulate, adapt, and create from your own informed criteria. When you understand the system, the recipe doesn't own you. You own the recipe. We have spent over 10 years developing and applying this method in real professional contexts.

[00:37:18]Today, it has been taken by more than 2,000 professionals from over 50 countries, and it's available 100% online from any device at your own pace.

[00:37:29]The course is structured in five modules, each one building on the last.

[00:37:34]The first takes you to understand the real function of ingredients. Water, lipids, proteins, carbohydrates, the foundation of everything. From there, the second module covers techniques, emulsification, irerration, thickening, gilation, and how to create any texture from within the system.

[00:37:57]The third module is where you learn to formulate using the B concept method, step by step, comparing classic recipes with formulated ones. The fourth immerses you in more than 30 creations from Jord's recipe collection with over 90 recipes adapted to be gluten-free, lactoseree, and vegan. And the fifth module closes the cycle with the formulation of baked doughs, cookies, sablets, crumble, financeier, sponge cakes adapted to any consumer need. The course includes over 250 highquality videos with more than 50 hours of content, a theoretical dossier of over 400 downloadable pages covering the full method, seven webinars with Jordi, one welcome session, and six live formulation and Q&A sessions, as well as discussion forums and personalized support from the team. You have access to the virtual campus for 14 months and upon completing the course you receive a certificate issued by the Jordi Bordas School. If you've been in the profession for years and can't modify a recipe without fear. If you run a business and need a team capable of independent thinking.

[00:39:17]If you work in R&D and your decisions are more intuitive than they should be.

[00:39:22]If you're just starting out and want to build a solid foundation from the beginning, or if you come from nutrition and need the technical system to formulate, this course is for you.

[00:39:36]If you want to stop just following recipes and start understanding them, you're in the right place. Understand, formulate, and create.

[00:39:50]I love that video. I love that video. We just launched it that that week. We just recorded this last Monday and this week Rammon was producing it. Is amazing. I love it. And and is the point? No, I was in front of 50 people in Asia because when I started to travel after the cryptomon, I was a lot of time in Asia and I was not able to answer the questions of the people and I'm a kind of person that I need to understand very deep everything that I do and I want to control everything that no I do in my recipes. So this was the first step in order to create big concept and is no the beginning of what we do now. H on July 7 we are going to start with a new edition of the be concept method online.

[00:40:41]If you want to create your own recipes if you want to understand what you're doing pastry if you want to formulate it and if you want to create your own products just feel free please to contact us or visit our website. We will be happy to have you in the new additions. We're going to start Spanish and English and I hope to see you there.

[00:41:02]If you want to change the mindset and how you see pastry, just please come with us and join our our transformation course. Okay, let's go to finish for the recipes that we have now. I was regarding the cause of the creams recipe. And in that case, if we compare the recipe that sent us Maria Victoria and the recipe that we created, the cost in our recipe reduces€1.

[00:41:31]No, we go from €7 to€6. Okay, it's not big difference. I think that we are in a good margin of recipes. So here we don't have any kind of problems. This is a really good mess to sell this kind of recipes. And I wanted to explain you something. No, that I forget about that recipe is that the same recipe, the same recipe you can use for a cheesecake. No.

[00:41:57]So what we do in our cheesecakes we call like fake fake cheesecakes. No. Why?

[00:42:04]Because at the end what we do is to formulate a creamy texture. And what we do is just do a cooking process of 10 12 minutes. Why? Because when we create a recipe like that where we are using jelly agent and thickening agents, emulsifiers and we balance the perfect recipe and that recipe is creamy. What we do is just to prepare the creamy texture, we prepare for example a sab dough and then when the recipe is ready, we pour inside and we bake just in order to have like the baking finishing just is a is a fake finishing. Okay? Because at the end what is inside is going to be a stable because the formulation process was the one that needs to be. Okay? Why this it's interesting for cream cheese for sorry for for cheesecakes because cheesecakes for me they have a little bit the problem that they need to spend a lot of time in the oven. No. So the cooking process is is long and then you cannot control perfectly the texture that you will have inside working like that. No. So working creating creamy texture and putting inside and just cooking a little bit in order to have the finishing in the top part of the of the cheesecake. Always we are going to achieve the same creaminess, the same texture and we reduce the cooking process that this is interesting because less time in the oven less use of electricity so cheaper process. Okay. So and then the most important for me is that we can go in all the directions. So we can create like classic recipes with a really interesting creamy texture stability and then even we can use ingredients in order to work without dy products enhance more the flavor. So we have thousands of combinations. So the this recipe you can just prepare a sabé pre-bake the sab even until the end the cooking process of the sab. Once your sab is ready, you paint with coconut oil in order to protect a little bit. And like that, you delay the water absorption of the creamy texture and and then just pour the creamy texture inside 10 12 minutes in the oven 200° in order to have the finishing on top. Even this you can do with a salamandra. I don't know if this is the name in in English, but in restaurant they have salamandra just for cook on the top. You can use steel to have the finishing and then you stabilize in the fridge overnight and you will have a crazy creamy texture. Okay, I repeat that recipe. We need to test it. So we will have you will have news from us in the next weeks. I hope so. Related to this recipes. Okay. Then then we have pl is alinduran from France. I think that was she sent us that recipe and this is like a classic recipe of of mo and here what we find in that recipe is that we have too much fat. No, in general if if I analyze because no she she asked us to make like lighter recipe. No. And how we can make lighter recipe. Just we need to understand that the ingredients that give us like really difficult no sensation of digestion is not too much quantity of fat because when we have too much fat in pastry our our body our digestion system needs to make like a really a strong efforts in order to digest all this fat. And sugar it's similar not exactly the same direction but similar. So when we have a lot of sugar and we have a lot of fat, our body needs to hard needs to work very hard in order to balance that situation. Okay. So when we reduce fat, we reduce sugar, we reduce like molecules that they are heavy no like proteins also to make the digestion and we push water in the recipe, we can make like lighter sensation. No. So we are going to eat this hazernut prolin and we will have like a really good feeling on the digestion system. This is something that I explained. No. And is the feeling that they have all the students that comes here to our on-site courses in our school every day they they taste two products. No. And at the end of the day they they took like 200 grams o of cakes. And for them the sensation is like it's super light. No. Because at the end this is one of my values, my personal values when I'm going to create pastry. I try to make pastry that is more light no lighter and like that people is going to feel much better. So I'm going to explain the functions of these ingredients in here and then I will no h explain the recipe that we created in order to make lighter. Okay.

[00:47:09]Here first we have gelatin. Gelatin is aen. You know I was mentioned to you that for a creamy texture gelatin so so because it's not a really good for this kind of texture when we need to freeze and thaw if we are not going to freeze perfect if you are going to freeze gelatin better don't use I prefer to use other options if I have to use gelatin I use but I need to stabilize with thickening agents and and other parameters in the recipe in order to work but if not I work with other options that They have better estability in the fing process in Moses gelatin. Perfect. Okay. So then we have water to hydrate the gelatin I imagine.

[00:47:53]Then we have milk. Milk is going to give us milky taste in the recipe. Also milk is rich in proteins. These proteins they are going to help us to emulsify. And then we have some sugars. Lactose not important because it's not really sweet the lactose the sweet sensation that we are going to feel from lactose is really low but is there then we have sugar 2.2% 2% of sugar very low percentage of sugar and this is because we are using prolina and prolina the 50% of the prolina is sugar okay so a really tiny percentage of sugar then we have egg yolks emulsion capacity I was mentioned no in egg yolks we have leitin leitin in egg yolks we have like 10% so that 1.6% the 10% of 1.6 Six is leitin. So we have 06% of leitin that helps us to emulsify.

[00:48:55]Then we have hot modified starchs. Here we are in a proper direction. Why?

[00:49:00]Because we are in a neutral recipe not low PS. And because we know that we are going to freeze and thaw we use a modifier starch. Okay. Till the original recipe was pudra creme how they say in France. No pudra creme pudra creme in general is a mix of modified starts and aromatic ingredients. Okay. So for this reason in that recipe we switch pri to hot modifier starts because we think that can be something really similar. So modify no hot modifier starts is a ingredient that is going to work as aen. Okay. Then we have hesut prolin.

[00:49:43]Hzanut prolin super important in that recipe because give us the flavor also give us dry extract because in ha not prolina we don't have water we have only dry extract. So this helps us to stabilize the recipe. Also we have sweetness because this 19% half is sugar around 8 8.5 no 9.5% of sugar. So this is going to give a sweetness in the recipe. And hazelnut has oil and this oil is insaturated. No. So adding fat cream at the end is interesting because this fat cream is going to helps us to crystallize the oil. No, it's going to helps us to crystallize more or less the oil that we have in Kaloon. Okay. And fat cream for the irration. Okay. So what we did in that recipe in order to reduce the fat content mainly in order to have like lighter texture in that recipe we have around 11 sweetness points that is perfect I love this sweetness is perfectly balanced in this kind of recipe fat is 28 that is quite no high and then dry extract is around 47 here in that recipe we don't need No, this quantity of dry extract we can reduce. So in the recipe that I'm going to explain, we have a little bit less sweetness around nine a little bit less sugar around 21% of fat. So less fat easy digestion more light lighter sensation and then we have dry extract around 36%. Okay, this recipe is stable for freezing and process. What we have is water first recipe in order to balance the the stability in the recipe and the quantity of dry extract and water in the final recipe. Then we have gelatin mass. In general, we use gelatin mass because gelatin mass is always super regular with the result. You know when we use gelatin leaf what's happen is one day someone is going to dry and it's going to forget to perfectly dry and then another day another person is going to dry will be different and the quantity of water inside of the recipe is going to be different. So with gelatin mass you mix gelatin powder and and water in cold way at 20° you put in the fritz and you can use during 3 days and even you can use you can use the freezer in order to preserve. Okay. So we always use gelatin mass and recommend to use gelatin mass because like that all the recipes will be completely regular. Okay. Then war gam and gelatin helps us to control the part of the water. No. So Wargam is super important here because it's a fiber that cuts the water and helps us to stabilize for the freezing and thawing process. Then we have Hanut plin exactly the same in order to have the same sweetness, the same flavor, the same extract. Then we added egg yolks in order to have the same pairing of flavor because we use egg yolks and dairy products in order to build the flavor that we want. So when I'm going to create a recipe, no, for example, uh tiramisu, no tiramisu recipe here, I'm going to use mascar pony, I'm going to use egg yolks, I'm going to use coffee for sure, in order to build no the structure of that flavor. And then I can use other flavors, no? Like for example, bitter almond in order to to have like different different flavor pings in my month. No. So we formulate with egg yolks, we formulate with dairy products, but only when we really want to have like these flavors. If not, we are going to move to another another kind of ingredients that allows us to push the flavor of the main ingredient that here is hydronautina and preserve this flavor that this is one what we want to achieve. So 1.6 ics of egg yolk for me is interesting for the emulsion capacity but mainly to have like a final no after taste of like eggy tail that is going to helps us to have like more more final sensation in our month of taste.

[00:54:16]No, because at the end when we have dairy products and egg yolks in the recipes we can feel like a stronger sensation of flavor. Okay. Then we have leitin for the emulsion capacity.

[00:54:28]And then finally here we reduce it fat cream because we don't need such quantity that we have in the original recipe. Okay. So in that case in that recipe we also reduced the cost. No the original recipe was around €8 the cost of the recipe and now that recipe has €7. Okay. So in that case we reduce it.

[00:54:52]Sometimes we increase, sometimes we reduce working with beont method. If our priority is flavor, sometimes we are going to increase the cost. If we are going to reduce the flavor because when we put more raspberry or more proline or more chocolate in our recipe is going to increase the cost. If I reduce these ingredients, I can reduce the cost.

[00:55:16]Okay. So in general we can think like that the more we push the flavor ingredients in pastry the more we are going to increase the cost. The more we reduce these ingredients and dy products and eggs that are expensive and push water in the recipes that more we can reduce the cost and adjust the the final cost. Okay. So when you understand formulation you can go in any direction that recipe. So, we need to test in order to see what's happen. But I'm sure from my experience that is going to work amazing. And I I think that we will need just to make a quick no a second test in order to verify the final texture. And that's it. Okay. Now, let's go to see the recipe from Maria Jose Moreno. She sent us that recipe because she wants to make that recipe but glutenfree. Okay.

[00:56:12]So gluten-free in pastry it's no more or less simple. Okay. When it's simple when we are going to prepare this kind of recipes where the gluten is not super important like for example binoazeri puff pastry for example bread where here it's super important gluten and we are going to create recipes like crumble like a sponge like finance like cookies like like sabo for example all these kind of textures here gluten we can we can replace super easy. Okay. So, I'm going to explain how what I do in this kind of recipes. What I do in this kind of recipes is just okay. We are going to replace in one recipe that is not plant-based because plant-based is the champion stick of creation of a sponge or or any kind of textures that we need a really good technological parameters and balance parameters in order to achieve the final texture and final stability. Okay. So simple when you have eggs. No. So when you have eggs because you have egg proteins to remove the gluten that are proteins, it's simple.

[00:57:26]What we do in general in this kind of recipes, spoons, cranberell, sab is we replace one to one. No. So we remove wheat flour and we put rice flour. In general, rice flour only one flour.

[00:57:42]Okay. Why? because in general works well and here in where we are we have production of rice flour. What's happen is that sometimes the rice flour the texture is not so fine. Okay. So we need to try to find rice flowers that are super fine not grainy because if it's grainy you are going to feel the grainy texture in your month. No. So so if you compare to the wheat flour needs to be similar texture. Okay. This is the first point. So I can switch the flour that we have in that recipe. This 11% of soft flour per rice flour. But I need to control the texture of the rice flour.

[00:58:25]Okay. So I'm going to explain the function of this recipe of the of its ingredient and then we will move to the sec to the next. Okay. So egg yolks emulsion capacity and then if you are going to whip here we have iodation capacity. Then we have sugar. Thanks to the proteins that we have in egg yolks, this is going to whip. Then we have sugar. Sugar is going to give us dry extract. A stability in the sponge is super important and more parameters that are super critical in order to build the final texture of that sponge. Then we have pistacho base. Pistacho base is dry ingredient. So here we don't have water.

[00:59:06]So this give us a stability in the final recipe. Then we have egg whites. No, egg whites they have proteins and the proteins they are going to set in the oven like egg yolks. Egg yolk proteins and egg white proteins when we are going to put the spongs in the oven they are going to set and they are going to give us the final structure that we need.

[00:59:28]Then we have so flour no 11% not too much just in order to use the proteins and the starchs that we have in the wheat flour in order to stabilize the water that we have in the recipe. And then finally we have a mering that is egg whites and sugar. Okay. In order to introduce air inside of the recipe, make the classic nose of a sponge and sugar is going to stabilize the whites. In order to have a stability here, it's important to add sugar in order to have the whites stable because if we don't add sugar for example and we are going to whip only the egg whites, these egg whites will be not stable. So the function of the shore always when you are going to prepare a mering it doesn't matter what kind of mering Swiss mering Italian mering this is a kind of French mering the function of the shore is to stabilize the proteins to stabilize the water and give us a stability in the mering that is really important in order to mix with the other part of the recipe. Okay, let's go to see the recipe that we proposed to you. Here we have almost the the same no the the same similar recipe. The only thing is that we are using rice flour and we added pselium. Okay, why we added psyllium?

[01:00:51]Psyllium is a fiber that has binding properties and this is super interesting when we are going to remove gluten from recipes like cranell cookies spongas any kind of these kind of recipes when you want to remove gluten if you need to replace the gluten pro the the gluten function in the recipe it's just to try to work with selium or try to work with h flax in order to to have these fibers that they are going to give us binding properties in that recipe because we have egg whites and egg yol you can even try without pselium we just added selium in order to explain to you that this will be the the the no the thinking that you need is okay I have this sponge I want to remove h with flour glut wheat flour has gluten when I have gluten. I have binding properties from these proteins. So I need to put something that is going to replace this is fiber.

[01:01:57]Okay. The only thing is that here because we have egg whites, egg yolks, maybe maybe we can just not use this selium. But if that recipe will be plant-based, we must to use. Okay? We need to use because if not the recipe is going to be cranberry. Okay? And the final sponge is going to be broken.

[01:02:20]Super easy. Okay. So, so here you have the final recipe that is glutenfree. And what we did just to switch one to one the flour, not one to one because we added the selium. So we change it 11% of flour per 10% of rice flour and 1% of selium. And here we will need to adjust.

[01:02:42]Sometimes psyllium with 0.5 is more than enough and sometimes we need to go until one or sometimes even until two. The more selium we are going to add to the recipe, psyllium remember that has a really water catchment capacity. So the more fiber, the more pselium, the more flax, the more the more inoline, the more fibers that they have high water catchment capacity, we will need to formulate with more water in the recipe in order to have the final balance in the right direction and the nice texture in a sponge and other recipes.

[01:03:22]Okay, let's go to because we are at the end of this master class. Let's go to work with the the questions that we have now. Pamela is going to share with me.

[01:03:36]What? Just one second. Will it still need to be baked directly frozen for the cheesecake or from room temperature? No, the cheesecake. If you are going to use that recipe for a cheesecake, just need to prepare the sabé. Bake the sabé. Then you prepare the recipe. the filling you can pour inside and you can bake directly. You don't need to freeze.

[01:04:01]Okay? And then after the cooking process, if you want to freeze the cheesecake, the texture will be not exactly the same. We are going to lose creaminess. Why? Because in a cookie, we put a really fine feeling. No. So this one cm the freezing and thawing the freezing and thawing transformation. It's super fast. No. So in general, what's happen this kind of freezing is that the structure and the stability is going to be okay. But what's happen when I freeze like three or four cm of cheesecake preparation that we break the emulsion and the creaminess is not anymore the same. So that recipe you can use for cheesecake without problem and the the product will be stable like three days without any problem. And the only thing is that if you are going to freeze and thaw because you are going to lose the emulsion because in a block like that when we are going to freeze you will see that we have a little bit not very light but a little bit grainy texture.

[01:05:08]No, you will lose not the the original creaminess. Anyway, I I think that will be will be nice but you will see that the texture is not exactly the same. So I recommend in that case when you're going to prepare like a cheesecake is just to prepare the recipe, bake the recipe and don't freeze. Just just prepare when you are when you want to sell and that's it. Okay, let's go.

[01:05:36]Gelatin. No, what is gelatin mass? No, six to one is one part of gelatin, gelatin in powder and six parts of water. We are going to send to you the recipes and you will have the recipe book with all the information. Okay. So what we do in general is to mix one part of gelatin in powder that is the same they produce in leaf they produce in powder from the same line and we have like two kinds of no of of types of gelatin but the the capacity if is 200 220 bloom is exactly the same. And what we do is just to mix with water and we keep in the fridge maximum like 3 days.

[01:06:20]If not you can freeze and when you need to freeze just when you need to use just the freeze and use the geladin. Okay let's go for the next what about inoline in a sponge we can use inoline. This is something that we explained in the module five that where we explain formulation of baked dos like cranble like sle like a sponge and inoline we can use but the same that I was telling to you in a sponge we can use inoline but we cannot switch the flour for example for inolin the more we are going to introduce inoline inside of the recipe the more we need to introduce water in the recipe because at the end what's happening is that if we remove for example sugar and we put inoline sugar has low water catchment capacity but inoline has really high water catchment capacity so I can remove 5% of sugar in my recipe and I can put inoline but inoline I'm going to put 3% and I'm going to put 2% of water and like that water or egg whites and like that I'm going to balance the water catchment capacity of the fibers no there fibers like inoline that they have huge water catchment capacity and then there is fibers like for example corn fiber or olofructos that they have low water catchment capacity. So in case that we want to use inoline because has high water catchment capacity we need to balance with water if not the texture is going to be dry. Let's go for the next question for the whipped ganachas for macarons that intends to be frozen.

[01:08:05]Howadin thickening agent as a chantan gum for yes this no in general if you add katya like 0.1% of chantan gum in your recipe is going to improve the stability in the freezing and throwing process and the weeping ability of the ganache is not going to be affected in general it's not going to be affect I will need to see that recipe in order to to to not to confirm this but I don't think so that this will be a problem and you are going to improve the stability of the recipe in general this weeping no ganach for macaron if they are well balanced and formulated in general the stability is good because they need to be around 60 70% dry extract if not the macarons they mel so having this quantity of dry extract and really tiny percentage of water in the recipe in in general you don't need to use chantan gum but if you have that problem that the freezing and process is not okay is maybe because you need more dry extract on your recipe or just adding santan gum you are going to improve the stability of your recipe thank you kadia for your question next this I think is the last question I did both courses online on site amazing experience thank Yeah, thank you very much. Thank you very much, Emmanuel. Nice to know this from your side. Uh we are super happy all the team and as you know we work very hard in order to have like super experience for all of you. The only thing that we want is just to give you all the tools that that you need in order to be completely free in order to create the the pastry that you want. And that's it for today. I hope that this master class was interesting for you. H remember that the new July the the 7th of July we are going to start no with the new edition of the of the online B concept course in order to create your own recipes and know what I was telling to you understand formulate great create this is the most important thing no when we understand what's happened no on the recipes with the ingredients with techniques we can formulate so we can create our own pastry Have a lovely day.

[01:10:36]Thank you very much for being here. Was really interesting for me to share this hour with you and I hope to see you soon. Bye-bye. Thank you. Love you all of you.