The Essential Guide to Gelatin in Pastry
Gelatin is part of a pastry chef’s life as much as sugar, chocolate or vanilla are, especially when you’re making entremets or creams that require a stabilizer. Gelatin is used in many confectionary products, from the very simple marshmallows to jelly bears, gum paste, mousse, cremeux or stabilized whipped cream. It can also be found in many other products, as a food…