How to make egg free pastry - MASTERCLASS Jordi Bordas

Discover how to make egg free pastry recipes. 🥚 Egg is a key pastry ingredient that allows us to thicken and gel sauces and creams, create emulsions, make foams or bind different ingredients within our recipes:
What role does the egg play in our recipes?
How can we make a sponge cake without egg whites?
What are egg proteins and what do they do?
How can we get the texture of a pastry cream without eggs?
Why are eggs used to bind ingredients?
What is the nutritional composition of the egg whites and egg yolks?
What ingredients can you replace the eggs in your recipes with?
Find out more about the B·Concept, the method to formulate recipes from scratch, healthier, lighter and tastier!
❕ Moreover, in the Extended Online B·Concept Pastry Course we will teach you the best techniques to create your own recipes. Get informed at: en.jordibordas...
📧 Email us at [e-mail] if you have any doubt or you are willing for more information. We will be glad to help you!