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Antonio says he uses Gelatin Hot from Sosa in his vanilla cream for the raisin rolls. This is the closest I could find: https://www.indispensables-sosa.com/en/product/hot-powdered-gelatin

But this is not actually modified corn starch, it’s just another form of Gelatin that needs to be heated. That being said there does not seem to be corn starch…

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Buenas, en la receta de pastelito Kinder no vienen los ingredientes. Gracias, saludos

Hello, I have a question about the settings of convection oven. These modern convection ovens have a lot of different settings that we can adjust. In the course with Antoniou Bachour, he mentioned baking it on 170degrees 18 minutes, but is it a dry bake? or do we use also the steam in some percentage and what about a fan?

thanks for reply

hi!

In the entrements and tarts lesson in the chocolate and caramel tart recipe it calls for 2.5 “silver gelatine” im assuming they mean sheets.. whats the conversion of this gelatin to powdered gelatin? or how much gelatin mass do I need?

Thank you