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Mercedes Delgado de Miguel posted an update
Level:
Sous Chef
Today I need a little help from you
I am making vegan roscones and yesterday I took one to try to a vegan Christmas cooking workshop I attended and I liked it very much and it is very possible that I will get orders.
I understand that vegan cream can be frozen, could I freeze a roscón already filled with vegan cream?
and with the following ganache that scooly adapted for me the other day? I tried it a few days ago and filled a Roscón with it and it was very good.
Vegan ganache with chocolate 55% without dextrose
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Ingredients:
- 110 g dark chocolate 55%
- 40 g mineral water
- 50 g glucose (you can substitute agave syrup or rice syrup if you don’t have glucose)
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Preparation:
- Heat the water with the glucose to 40°C.
- Melt the chocolate at 40-45°C.
- Pour the hot liquid mixture over the melted chocolate and emulsify with a spatula or hand mixer until you obtain a creamy and homogeneous mixture.
- Let cool to room temperature and then refrigerate.
- Before using, whisk lightly to soften the texture.
If I freeze them will they be fine when thawed? Thank you all very much
Level:
Sous Chef
Hoy necesito un poco de vuestra ayuda
Estoy haciendo roscones veganos y ayer llevé uno para probar a un taller de cocina navideña vegana al que asistà y gustó mucho y es muy posible que me hagan encargos.
Tengo entendido que la nata vegetal se puede congelar. ¿PodrÃa congelar un roscón ya relleno con nata vegetal?
¿Y con la siguiente ganache que me adaptó scooly el otro dÃa? La probé hace unos dÃas y rellené un Roscón con ella y estaba muy bueno.
Ganache vegano con chocolate 55% sin dextrosa
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Ingredientes:
- 110 g chocolate negro 55%
- 40 g agua mineral
- 50 g glucosa (puedes sustituir por sirope de agave o jarabe de arroz si no tienes glucosa)
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Preparación:
- Calienta el agua con la glucosa hasta 40°C.
- Derrite el chocolate a 40-45°C.
- Vierte la mezcla lÃquida caliente sobre el chocolate derretido y emulsiona con espátula o batidora de mano hasta obtener una mezcla cremosa y homogénea.
- Deja enfriar a temperatura ambiente y luego refrigera.
- Antes de usar, bate ligeramente para suavizar la textura.
Si los congelo ¿quedarán bien al descongelado? Muchas gracias a todos
Translated from Spanish
Daniela, Guillermina Llull Mayor and 4 others4 Comments-
Looks tasty
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Level:
Sous Chef
@leanaswan-c6e997 muchas gracias Leana
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Level:
Sous Chef
From my experience, yes. You can freeze a roscón already filled with vegan cream, as long as the cream is well stabilized (plant cream with enough fat). Wrap it very well and thaw it slowly in the fridge. For the ganache, it should freeze even better, just make sure it’s fully set before freezing. Sounds like good news for future orders 😉
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Level:
Sous Chef
@lanamihajlovic muchas gracias Lana
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