-
Frank Segura, Eclairs second edition
Good afternoon everyone, i have a small question about the Walnut, Peanut and Toffee Paris Brest. For the walnut cream, chef uses gelatine in the video, this is not included in the recipe book. Can you please tell me how much gelatine to add to the walnut cream please. Many thanks and have a lovely evening, Steve
-
2 Replies
-
Level:
Scoolinary Team
Hi Steve.
I reviewed the course and I’m forwarding your feedback to the content team. I’ll get back to you as soon as I have a response.
Best regards.
-
Level:
Scoolinary Team
Hi Steve.
The content team has informed me that the missing information in the recipe book has already been added. The missing amount was 2 grams of gelatin.
Best regards.
Log in to reply.
