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Hidemi Sugino's Le Gout Authentique Retrouve book

adey73

By adey73
in Japan: Cooking & Baking

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adey73

adey73

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One of my favourite patisserie books is Hidemi Sugino's 1st book that has ingredients in French but directions in Japanese. (yes I like the pictures!)

I can decipher the French but could someone please tell me what is going on with the technique on page 30?

It uses gelatin to stabilize mousses, any ideas of quantities and method?

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