ALBUWHIP: ¿Cómo substituir el agua de la clara de huevo por sabor?

Introduction

In this section, Guillermo Corral and Edu Azuaza introduce Abuwhip (albumin), the protein found in egg whites that can be used to whip and create flavorful meringues. They discuss its applications and advantages over regular egg whites.

Introducing Abuwhip

• Abuwhip is the protein of the white egg that allows for whipping and making meringues with a lot of flavor.

• It can be mixed with water-based ingredients like fruit purees.

• Abuwhip can coagulate like regular egg whites but offers better stability and flavor.

Making Pavlova

In this section, the chefs demonstrate how to make Pavlova using Abuwhip. They show the process step-by-step, from mixing the ingredients to assembling the dessert.

Mixing Ingredients for Pavlova

• Mix cassis puree, simple syrup, and Abuwhip at cold temperature.

• Stir well with a whisk until it dissolves during the whipping process.

• Gradually add sugar and trehalose while continuing to whip until a stable meringue is obtained.

Assembling Pavlova

• Place spoonfuls of Chantilly cream in the center of each meringue base.

• Add wild fruits on top along with cassis Fruit&Sauce for intense flavor.

• Garnish with mint leaves for freshness.

Passion Fruit Lady Fingers for Charlotte Cake

In this section, the chefs demonstrate how to make passion fruit lady fingers using Abuwhip as an alternative to eggs. These lady fingers will be used in a charlotte cake.

Making Passion Fruit Meringue

• Combine passion fruit puree and Abuwhip in a processor or bowl.

• Whip together until well combined, gradually adding sugar.

• Transfer the meringue to a bowl and add egg yolk, flour, starch, and baking powder.

Baking Lady Fingers

• Pipe the lady finger batter onto a lined tray in regular shapes.

• Bake at 160ºC for 5-6 minutes until cooked through.

Building the Charlotte Cake

• Place a biscuit disk at the bottom of the cake ring.

• Arrange the baked lady fingers around the ring.

• Continue building the charlotte cake according to personal preference.

Conclusion

In this video, Guillermo Corral and Edu Azuaza demonstrate how Abuwhip can be used as a substitute for eggs in various recipes. They showcase its versatility in creating delicious desserts like Pavlova and Charlotte Cake. Abuwhip offers enhanced flavor and stability compared to regular egg whites, making it an excellent ingredient for culinary creations.

Filling the Charlotte

In this section, the speaker discusses the process of filling the charlotte cake.

Filling the Charlotte

• Press around the circle before filling the charlotte.

• Fill the charlotte almost to the top, leaving some space for finishing with passion fruit jam.

Sifting Powder Sugar on Charlotte

This section focuses on sifting powder sugar on the frozen charlotte cake.

Sifting Powder Sugar

• Use a knife to pick the bottom of the charlotte and sift powder sugar slowly.

• Remove the knife and place the charlotte on a plate.

• Finish off by sifting powder sugar around it.

Finishing with Passion Fruit Concentrate

Here, we learn about adding passion fruit concentrate to complete the charlotte cake.

Finishing with Passion Fruit Concentrate

• Add a top layer of concentrated passion fruit, which has high percentages of fruit and low sugar for better flavor.

• Cover the top with a glaze to create a shiny and brilliant effect.

• Put some passion fruit seeds for visual appeal.

Making Mousse with Albuwhip and Gelatin

This section covers making mousse using albuwhip and gelatin as substitutes for fat and sugar.

Making Mousse

• Whip fruit puree with albuwhip and instangel (gelatin substitute).

• Introduce air into the mixture while whipping to create a light meringue-like texture.

• Combine whipped meringue with whipped cream gently until smooth.

• The resulting mousse is flavorful, low in fat, and low in sugar.

Molding and Decorating the Mousse

Here, we learn about molding and decorating the mousse.

Molding and Decorating

• Fill molds with the mousse, injecting it into the corners first and then to the top.

• Flatten the surface with a spatula.

• Freeze, remove from the mold, and apply a velvet effect using a compressor.

• Decorate with butter cocoa and raspberry chocolate spray at 40ºC.

• Add raspberry sable as a base for serving.

• Place chocolate drops on top of the mousse and stick chocolate feathers randomly for decoration.

Finishing Touches

In this section, we focus on adding final touches to the dessert.

Final Touches

• Finish by placing the decorated mousse on a plate and garnish with raspberries.

Making Macarons with Albuwhip

This section discusses making macarons using albuwhip as a substitute for egg whites.

Making Macarons

• Mix water and albumin to create an albuwhip mixture.

• Whip the albuwhip while combining almond powder, powdered sugar, food color, albumin, and water to create an almond paste-like texture.

Making the Syrup for the Meringue

In this section, the speaker explains how to prepare the syrup for the meringue.

Preparing the Syrup

• The water needs to be heated up to 118ºC (244ºF) in order to prepare the syrup.

• Once the syrup stops boiling, pour it onto the meringue.

Mixing and Adding Aroma

This section focuses on mixing and adding aroma to the meringue.

Mixing and Adding Aroma

• Keep whipping the mixture until it reaches a temperature of 50ºC (122ºF).

• Add the desired aroma and stir a bit more.

Combining Meringue with Almond Paste

Here, we learn how to combine the meringue with almond paste.

Combining Meringue and Almond Paste

• Start by adding one-third of the meringue into the almond paste for a softer texture.

• Then, add in the remaining meringue.

• Continue mixing until you achieve a regular texture with a light consistency.

Piping Macarons

This section covers piping macarons onto a mat using a piping bag.

Piping Macarons

• Use a piping bag with a flat 6mm nozzle.

• Pipe out macaron shells onto a mat.

Baking Macarons

Here, we learn about baking macarons at an appropriate temperature and duration.

Baking Macarons

• Bake the macarons at 140ºC (284ºF) for approximately 12 minutes.

• Once baked and cooled, create a circle around the shell.

• Fill the center with orange pâte de fruit.

Assembling Macarons

This section focuses on assembling the macarons.

Assembling Macarons

• Close the macaron by pressing another shell on top to ensure a uniform filling.

• Add a piece of orange comfit on top of the ganache.

• Place the assembled macarons on a plate.

Conclusion and Final Thoughts

The speaker concludes by sharing their thoughts and inviting viewers to explore more recipes on their website.

Final Thoughts

• The speaker highlights that albuwhip is a fantastic product for various recipes.

• Viewers can find all the recipes discussed on their website.

• The speaker hopes that viewers enjoyed watching and encourages them to stay connected.

Timestamps are provided in seconds.