Pastry FAQs Letter G
- Q1. Ganache - Can a ganache be repaired once it begins to separate?
- Q2. Gelatin vs Pectin - What's are the differences between Gelatin and Pectin?
- Q3. Gelatin - What is bloomed gelatin?
- Q4. Glucose - Tried adding some glucose to my recipe and had a hard time getting it off my hands and into the bowl. Most of it got wasted washing my hands. What's the best way to work with glucose?
- Q5. Glucose - What does glucose do in pastry?
- Q6. QUESTION 6?
- Q7. QUESTION 7?
- Q8. QUESTION 8?
See our pastry troubleshooting webpage
Both pectin and gelatin are thickening agents and are both available in liquid and powder form. The main difference between gelatin and pectin is that gelatin is derived from animals, while pectin is derived from fruits. While pectin is mostly used in jams and jellies, gelatin is used in certain desserts; fruit mousses, marshmallows, bavarian cream, etc. Gelatin is an edible jelly derived from bones & skin of animals, while pectin is derived from ripe fruits especially from apples. For vegetarians Agar can replace gelatin.
Bloomed gelatin is gelatin that has been soaking in water. If you are using gelatin powder , it is soaked to 4 times its weight in water. For example, if you are using 4g of gelatin powder, soak the gelatin in 16g of water. If you are using gelatin sheets (usually 2g / sheet) you simply soak them in a plastic container full of cold water until softened (a few minutes). Then, simply squeeze out excess water.
Glucose is a liquid form of sugar. It gives softness and moistness to pastries, thus prolonging shelf life.