Jesús Escalera

Molding Techniques in Pastry

RECIPE BOOK

Molding
Techniques in
Pastry

Jesus Escalera
 Jesús Escalera
Molding Techniques in Pastry

Content

Meet your Instructor Violets

Sweet peanut ● Yogurt and black currant wafer flowers

● Pâte de fruit fluid of blackberry
● Mimetic peanuts ● Violet ice cream centers
● Finishing and presentation
Chili bonbon
Mandarin cheesecake
● Toasted chili ganache
● Dark red chocolate bath ● Creamy cheese and mandarin cream
● Chili green chocolate bath whipped cream cheese
● Bathing and finishing of the chili ● Gelatin bath
peppers ● Mandarin shapes
● Finishing and presentation
Bread, olive oil and salt
Camembert Cheesecake
● Tablet coverage
● Bread croutons ● Camembert cheese steamed cakes
● Bread cubes, olive oil, chocolate 75% ● Pistole cheeses
and salt ● Toasted honey jelly
● Unmolding of the tablets ● Honey toee
● Finishing and presentation
Mimetic walnut
Recommended Equipment
● Blond chocolate walnut shells
● Crunchy gianduja stuing of castile nut Equivalences & Measures
● Mimetic walnuts
Allergen Guide
Beet pot

● Chocolate pot 62%.

● Cooked chocolate mousse with cocoa
beans
● Beet puree
● Beet mousse
● Lime peel and basil puree
● Chocolate cocoa streussel
● Finishing and presentation
 Jesús Escalera
Molding Techniques in Pastry

MEET YOUR INSTRUCTOR

Jesus Escalera
He admits that he never had a sweet tooth, but At the same time, he is a Sweet Advisor with his
being in the dessert department of that company SweetConcept, providing dessert
restaurant totally changed his way of seeing all consulting and training to renowned
the possibilities that the sweet world could oer. restaurants, and is in charge of the Postrería
Taller as well as Kitchen Teachen.
After directing as head chef the Benazuza
restaurant in Cancun, he decided to realize a He has been named Latin American Best Pastry
project he had in mind years ago, a place Chef by the famous list The World 50 Best
dedicated exclusively to the restaurant dessert Restaurant, as well as recognized as one of the
and sweet world, giving rise to La Postrería, 100 most creative people in Mexico 2022 by the
recognized as best Sweet Experience of Mexico well-known publication Forbes.
in 2015, also as one of the 120 best restaurants in
Mexico for 4 consecutive years. He is currently a judge on BAKE OFF Mexico, a
television program on HBO MAX.
 MEET YOUR INSTRUCTOR

Jesús Escalera
Molding Techniques in Pastry

I base my work on
aromas. I start from an
ingredient and from
there I make the taste
combinations.
- Jesus Escalera
 Jesús Escalera
Molding Techniques in Pastry

Sweet peanuts
15 pax 10 min
Rest: 1 h 30 min Mimetic peanuts
Ingredients Preparation
● 80 g roasted peanut paste ● Mix the peanut paste with the melted and tempered
● 120 g blond chocolate 32%. chocolate using the desired method.
● Silicone mold in the shape of
peanuts ● With the help of a piping bag, fill the molds flush and
vibrate the mold very well to eliminate possible air
bubbles.

● Let crystallize for 1-2 hours and unmold carefully so as

not to break them.

● Store in an airtight container in a cool, dry place.

Note: For nut pastes, roast the fruit of choice and grind it in a
blender or processor until a fine paste is obtained (up to 10% of
neutral flavored oil can be added if necessary to make it more
fluid).

Allergens

5
 Jesús Escalera
Molding Techniques in Pastry

Chili bonbon
8 pax 15 min
Rest: 12 h Toasted chili ganache
Ingredients Preparation
● 205 g cream ● Deseed the chiles, cut into 1 cm strips and toast lightly
● 46 g milk on a griddle until they begin to release a lile of their
● 16 g dried chipotle natural oil (they will become slightly shiny).
● 15 g glucose or inverted sugar
● 182 g chocolate Amazonía 75% ● Add the cream to the chiles and bring to a boil. Add the
● 31 g buer milk and turn o the heat. Proceed to infuse according
● 20 g "Ancho Reyes" liqueur or to the preference of the spiciness. In half an hour we
mezcal obtain a light spiciness, while in 12 hours, something
● Silicone mold in the shape of a chili more intense.
bell pepper
● Once infused, reheat to about 60°C, mix with the
glucose and strain.

● Pour lile by lile over the melted chocolate while

mixing with a spatula.

● Integrate with the turmix. Add the buer in cubes and

blend again. Finally add the liqueur and homogenize for
the last time trying not to introduce air.

● Keep in sleeve.
Allergens
● Fill the chili molds, vibrate to eliminate possible air
bubbles and freeze.

Note: When freezing, the mold must be covered with cling film
to prevent it from absorbing moisture. Can be frozen for up to 3
months.

6
 Jesús Escalera
Molding Techniques in Pastry

Chili bonbon
8 pax 5 min
Dark red chocolate bath
Ingredients Preparation
● 360 g Peruvian chocolate 62%. ● Melt the buer and chocolate. Mix together.
● 30 g cocoa buer
● liposoluble red dye ● Add the red coloring and mix with a turmixer.

● Store in a covered container at room temperature until

use.

Note: Whenever cocoa buer and chocolate are to be melted,

it must be done separately, as the buer has a higher melting
point than the chocolate and if they are melted together, the
chocolate could burn while the buer is still not completely
melted.

Allergens
does not contain

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 Jesús Escalera
Molding Techniques in Pastry

Chili bonbon
8 pax 5 min
Chili green chocolate bath
Ingredients Preparation
● 360 g milk chocolate 33%. ● Melt the buer and chocolate. Mix together.
● 30 g cocoa buer
● liposoluble yellow dye ● Add the colorants and mix with a turmixer.
● liposoluble green dye
● Store in a covered container at room temperature until
use.

Note: Whenever cocoa buer and chocolate are to be melted,

it must be done separately, as the buer has a higher melting
point than the chocolate and if they are melted together, the
chocolate could burn while the buer is still not completely
melted.

Allergens

8
 Jesús Escalera
Molding Techniques in Pastry

Chili bonbon
8 pax 7 min
Bathing and finishing of the
Ingredients
chili peppers
Preparation
● Frozen roasted chile ganache (p. 6) ● Melt the 2 chocolate baths separately (deep red and
● Intense red chocolate bath (pg. 7) chili green) and temper with the desired method.
● Chili green chocolate bath (page 8)
● Candied habanero chili peppers ● Unmold the chiles, prick them with a pin and dip them
tails in the chocolate, covering them completely.

● Remove and allow the excess chocolate to drip o by

vibrating it slightly.

● Wait a few seconds for it to crystallize (due to the cold

of the frozen interior) and remove the pin.

● Heat a metal skewer with a blowtorch and melt a small

circle where the tail of the chili will go. Glue this tail and
let it crystallize.

● Reserve in an airtight container under refrigeration.

Note: Once thawed, they will have a shelf life of 1 week under
refrigeration at room temperature.
Allergens

9
 Jesús Escalera
Molding Techniques in Pastry

Bread, olive oil and

salt
3 pax 5 min
Rest: 30 min Tablet coverage
Ingredients Preparation
● 300 g white chocolate 31%. ● Melt the chocolates at about 45°C and temper with
● 80 g blond chocolate 32%. the desired method.
● Silicone bread slice mold, 15 cm
long ● With the help of a piping bag or a ladle, fill the base of
the silicone molds and vibrate by gently tapping the
tray on the table repeatedly to remove any air bubbles.

● Bring the excess chocolate to the edges in order to

cover them.

● Allow to crystallize for 30 minutes in a cool place at

room temperature.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Bread, olive oil and

salt
3 pax 20 min
Bread croutons
Ingredients Preparation
● Sourdough bread ● Cut the bread into irregular squares and toast in the
oven at 180°C for 20 minutes until completely crispy
and golden brown with no soft spots.

● Place in a food processor and break into small pieces.

Note: These croutons are roasted the same day the tablets
are made.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Bread, olive oil and

salt
3 pax 5 min
Bread cubes, olive oil,
Rest: 2 h
chocolate and salt
Ingredients Preparation
● 450 g Amazon 75% chocolate ● Melt the chocolates at about 45°C and temper with
● 90 g chopped croutons (p. 11) the desired method.
● 25 g arbequina olive oil
● 2 g ground sea salt. ● Once tempered, mix with the oil. Add the bread
● Bread slice molds with chocolate croutons and salt and mix very well with a spatula.
coating (p. 10)
● With the help of a ladle, fill the tablet cavities of the
molds and vibrate by lightly tapping the tray on the
table to eliminate possible air bubbles.

● Remove excess filler with a wide spatula.

● Allow to crystallize for at least 2 hours.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Bread, olive oil and

salt
3 pax 7 min
Unmolding of the tablets
Ingredients Preparation
● Crystallized full molds (p. 12) ● Turn each mold over and unmold each tablet by
● 50 g blond chocolate 32%. carefully removing it from the silicone.
● Powdered sugar
● Melt and temper the blond chocolate and with the help
of a brush, paint the "bread crust".

● Let crystallize and sprinkle a lile powdered sugar with

a brush on this crust to simulate flour.

● Store the tablets in an airtight container protected

from heat and humidity.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Mimetic walnut
6 pax 5 min
Walnut shells

Ingredients Preparation
● Blond chocolate 32%. ● Melt the chocolate and temper with the desired
● Thermoforming walnut shell mold. method.

● Place in a piping bag and fill the half walnut pvc molds.
Vibrate to eliminate possible bubbles.

● Turn over and drain excess chocolate.

● Allow to crystallize at room temperature or in the

refrigerator.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Mimetic walnut
6 pax 5 min
Crunchy gianduja stuing
Rest: 2 h

Ingredients Preparation
● 120 g praliné de castilla 60/40 ● On the other hand, melt the 62% chocolate and the
● 12 g feuilletine buer separately, mix and temper (45°C / 31°C).
● 95 g Peruvian chocolate 62%
● 14 g Cocoa buer ● Once tempered, mix with the walnut praline and the
● Chocolate walnut shells (p. 14) feuilletine.

● Fill the shells flush with the required amount of

chocolate nut shells (only fill half the total amount of
shells, as each nut will be made up of one shell with
filling and one empty shell).

● Allow to crystallize for a minimum of 2 hours.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Mimetic walnut
6 pax 5 min
Mimetic walnuts

Ingredients Preparation
● Filled and unfilled chocolate nut ● Unmold the nut shells carefully so as not to break
shells. them.
● Castile walnuts
● Place the halves with filling on a plaer and place half a
walnut in each one.

● Using a heat gun or blowtorch, heat a metal pan and

lightly rub the empty shells to slightly melt the edges.

● Place on the stued shells so that they stick together.

● Store in an airtight container in a cool, dry place until

use.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Beet pot
3 pax 10 min
62% chocolate pot
Rest: 1 h

Ingredients Preparation
● Peruvian Chocolate 62%. ● Melt and temper the chocolate (45°C / 31°C)
● Thermoformed flower pot molds
● Fill the pot mold flush, vibrate well and pour out the
excess chocolate.

● Clean with a spatula and leave upside down on a silpat

or baking paper.

● When crystallized, carefully unmold.

● Using a heat gun, heat a metal tray and polish the top
edge of the pot.

● Store in a cool, dry place.

Allergens
does not contain

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 Jesús Escalera
Molding Techniques in Pastry

Beet pot
3 pax 20 min
Cooked chocolate mousse
Cooking: 18 min

Ingredients Preparation
● 180 g egg whites ● Half whip a French meringue with the egg whites and
● 50 g sugar sugar.
● 80 g buer
● 180 g chocolate 62% (melted) ● Whisk together the melted chocolate, buer and egg
● 100 g egg yolks yolks.
● 100 g chopped chocolate 62 %
● 15 g cocoa bean ● When it is integrated, add the meringue.

● Add the chopped chocolate and cocoa bean, mix a

lile more and spread to a thickness of 2.5 cm on
baking paper.

● Bake at 180°C for 18 minutes.

● Allow to cool and break into irregular pieces.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Beet pot
3 pax 10 min
Beet puree
Cooking time: 30 min

Ingredients Preparation
● 500 g beets ● Put the raw beet with skin in plenty of water.
● 2 g xanthan
● Bring to a boil, lower the heat and cook for 25 - 30
minutes (will vary depending on the size of this).

● When tender (when pierced with a knife to the center,

there is no resistance), peel while hot and place 400 g
in a blender with the xanthan.

● Blend for 5 minutes until a fine, silky cream and strain.

Note: This puree can be frozen.

Note: The xanthan will help to emulsify the mixture so that the
solids (fibers) do not separate from the liquid (water).

Allergens
does not contain

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 Jesús Escalera
Molding Techniques in Pastry

Beet pot
3 pax 10 min
Beet mousse

Ingredients Preparation
● 400 g beet puree (p. 19) ● Mix the powdered gelatin with the sugar. Then add the
● 50 g sugar mixture to half of the cold beet puree.
● 10 g gelatin powder 290° B
● 160 Italian or Swiss meringue ● Heat to 70-80°C while stirring well so that the gelatin
● 370 g semi whipping cream is diluted.

● Add the rest of the puree.

● When the mixture is about 35°C, add the meringue.

● Use a portion to fill a hemisphere mold and freeze.

● Fill a piping bag with the remaining mousse.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Beet pot
3 pax 10 min
Lime peel and basil puree
Cooking: 25 min

Ingredients Preparation
● 60 g lime peel (without albedo) ● Whiten the lime peel 2 times starting from cold water.
● white)
● 60 g sugar ● Blanch a third time and, when it starts to boil, cook for
● 50 g lime juice 30 minutes.
● 10 g basil leaves
● 20 g buer ● Grind the skins with the juice, basil and sugar in a
blender.

● When the temperature drops slightly, add the buer

and finish blending.

● Mix well and store in a piping bag under refrigeration.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Beet pot
3 pax 5 min
Cocoa Streussel
Cooking: 20 min

Ingredients Preparation
● 75 g almond powder ● Mix the first 5 ingredients until a homogeneous dough
● 75 g buer is obtained.
● 75 g flour
● 75 g sugar ● Break with your hands on a baking sheet with paper or
● 20 g cocoa powder silpat and cool in the refrigerator.

● Bake at 180°C for about 18-20 minutes, stirring and

breaking every 5 minutes for even baking.

● Allow to cool, break a lile more with your hands.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Beet pot
3 pax 5 min
Finishing and Presentation

Ingredients Preparation
● Chocolate pot 62% (page 17) ● Sprinkle cocoa on the outside of the chocolate pot to
● Beet mousse (p. 20) give an earthy finish.
● Lime peel and basil puree (p. 21)
● Streussel (p. 22) ● Fill ¾ parts of a pot with the beet mousse and freeze.
● Cooked mousse (p. 18)
● Cocoa powder ● Fill 0.5 cm of lime peel puree.
● Purple basil
● Place 25 g of crumbled cooked mousse around it and
place a half-sphere of frozen beet mousse in the
center.

● Finish with the streussel around the sphere as a

ground and a sprig of purple basil in the central part of
the sphere.

Note: Another alternative to finishing with cocoa powder is to

make a pistoleado of the pots.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Violets
6 pax 10 min
Wafer flowers
Cooking: 7 h

Ingredients Preparation
● 175 g plain yogurt ● Put the fruit puree, yogurt, sugar, methylcellulose and
● 75 g black currant and/or blackberry xanthan in the blender. Make a homogeneous, thick
puree and fine cream.
● 50 g powdered sugar
● 2.5 g methyl cellulose ● Stretch over the flower-shaped template on a silpat.
● 2 g xanthan
● Template with violet shape ● Remove the template, outline the flower shape and
dehydrate at 50-70°C for 1-2 hours.

● After the time has elapsed (it will be semi-dry and

flexible) peel o the flowers and give the curved shape
with the help of a hemisphere mold of 4 cm in
diameter.

● Return to dehydrator for at least 4-6 hours more.

Note: For fruit purees, puree fresh fruits in a food processor.

The puree may or may not be strained depending on the
desired result. These purees can be stored frozen for up to 6
months in hermetically sealed bags.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Violets
6 pax 10 min
Fluid blackberry fruit paste
Rest: 3 h

Ingredients Preparation
● 100 sugar ● Place the blackberry puree and glucose in a saucepan
● 3 g yellow pectin over medium heat.
● 250 g blackberry puree (strained)
● 25 g glucose ● When it starts to heat up to about 50°C, gradually add
● 3 g citric acid the sugar mixed with the pectin while stirring
● 3 g water continuously.

● Bring to 103°C, which is the napping point, and add the

citric acid diluted with water.

● Allow to gel in a container at room temperature for at

least 2-3 hours.

● Grind in a blender until a fine cream is obtained.

● Strain and reserve in a sleeve under refrigeration.

Allergens
does not contain

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 Jesús Escalera
Molding Techniques in Pastry

Violets
6 pax 5 min
Violet ice cream centers

Ingredients Preparation
● 90 g milk ● Disperse the gelatin in part of the cold milk.
● 2.5 g gelatin powder 290° B
● 80 g cream 35% m.g. ● On the other hand, heat the cream, the other part of
● 25 g glucose the milk and the glucose to approximately 80°C (176°
● 24 drops violet extract F).
● 2 drops of purple gel dye
● Mold for violet centerpieces ● Add the gelatin mass, and let it cool for a few minutes.
● Mold for small silicone spheres
● Add the violet extract and 2 drops of purple coloring.

● Mix well and store in a bole.

● Fill the "shots" molds and freeze.

● Unmold and reserve in freezer.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Violets
6 pax 2 min
Finishing and presentation

Ingredients Preparation
● Yogurt and black currant wafer (p. ● Add a dot of pâte de fruit and the frozen violet centers.
25)
● Pâte de fruit de mora (page 26) ● To enhance the flavor, you can finish with a drop of
● Violet ice cream centers (p. 27) natural violet extract.
● Natural violet extract
● Serve this finger food on a plate with stones.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Mandarin
cheesecake
9 pax 35 min
Cream cheese and mandarin
Rest: 4 h
cream
Ingredients Preparation
● 440 g cream ● Disperse the gelatin with the milk and let it hydrate.
● 120 g milk
● 10 g gelatin powder 290° B ● Heat the cream, remove from the heat and add the
● 300 g cream cheese mandarin zest (without white albedo). Cover with cling
● 160 g sugar film, leave to infuse for 15-30 minutes and strain.
● Zest of 4 tangerines
● 20 g tangerine juice ● Pour over the cream cheese together with the gelatin
● 45 g mandarin liqueur mass and sugar. Mix with turmix until homogeneous.

● Add the liqueur and the juice. To integrate everything.

● Let stand in the refrigerator for a minimum of 4 hours

(it must gel completely).

● Place mousse mixture in blender until doubled in

volume. Store in a piping bag and use.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Mandarin
cheesecake
9 pax 15 min
Rest: 20 min Gelatin bath
Ingredients Preparation
● 750 g milk ● Heat the milk and infuse with the tangerine zest (20
● 5 g kappa minutes).
● Red dye in gel
● Yellow dye in gel ● Strain and add the kappa and the coloring.
● 2 tangerines (zest only)
● Mix with the turmixer without adding too much air to
avoid foaming.

● Bring back to a boil to dilute the kappa.

● Strain and reserve in refrigerator. Heat in the

microwave at the moment of serving the dessert.

Note: The kappa gelling agent needs to be above 75°C to

integrate with the liquid and gel properly.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Mandarin
cheesecake
9 pax 25 min
Rest: 2 h 10 min Mandarin shapes
Ingredients Preparation
● 1 kg whipped cream ● Fill balloons with the mousse, avoiding air bubbles
● 750 g kappa bath inside them, achieving a weight of approximately 90 g.
● Balloons N° 9
● Freeze.

● Carefully remove from the balloons and keep in the

freezer.

● Pierce with a skewer and dip quickly into the melted

kappa bath (keep moving to avoid possible dripping).

● Put them back in the freezer for a few minutes to

obtain a rough skin.

● Place in refrigerator 2 hours before serving to thaw.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Mandarin
cheesecake
9 pax 6 min
Finishing and presentation
Ingredients Preparation
● Streussel cocoa (pg. 22) ● On a plate, place a dot of mandarin peel puree.
● Cooked mousse (p. 18)
● Mandarin peel puree (p. 21) ● Place 25 g of crumbled cooked mousse on top of the
● Basil, lemon verbena or spearmint streusel.
leaves
● Place the mandarin on top and put some fresh herb
leaves.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Camembert
Cheesecake
6 pax 15 min
Cooking: 12 min Camembert cheesecakes
Ingredients Preparation
● 144 g egg ● Blend everything until it is a homogeneous and fine
● 20 g cornstarch cream.
● 50 g natural yogurt
● 120 g cream ● Cut strips of baking paper, crumple them and stretch
● 65 g sugar them again.
● 25 g yogurt powder
● 110 g artisan camembert ● Line the cylindrical molds of 7 cm in diameter so that
● 125 g cream cheese the edges are very marked.

● Fill each cylinder with 80 g of mixture and bake at 150°

C with 75% steam for about 12 minutes.

● Allow to cool and freeze.

● Unmold and keep in freezer.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Camembert
Cheesecake
6 pax 7 min
Pistole cheeses
Ingredients Preparation
● 125 g cocoa buer ● Melt the chocolate and buer separately. Mix the
● 100 g white chocolate chocolate and buer together.
● Liposoluble white dye
● Frozen cakes (page 32) ● Dilute the white color and homogenize with a turmix.

● At about 40°C put the mixture into the gun and spray
the cheeses until they are completely white.

● Store in the freezer to crystallize the pistoleado and

remove the cheeses at each serving.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Camembert
Cheesecake
6 pax 5 min
Toasted honey jelly
Ingredients Preparation
● 100 g honey ● Disperse the gelatin in ⅓ of the cold water.
● 200 g water
● 4 g gelatin powder 290° B ● Put the honey to toast in a small pot and add the other
⅔ parts of water (hot) until it is diluted with the honey.

● Strain and add the gelatin mass.

● Store in a container and allow to gel in the refrigerator.

● When using, we will slightly break this gelatin.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Camembert
Cheesecake
6 pax 6 min
Finishing and presentation
Ingredients Preparation
● Pistoleados cheeses (p. 33) ● Remove the cheeses from the freezer, cut a wedge
● Toasted pine nuts and place them on a plate.
● Toasted honey jelly (p. 34)
● Raisins with sherry wine ● On the side, heap a spoonful of caramelized pine nuts
with raisins and broken toasted honey jelly.

Allergens

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 Jesús Escalera
Molding Techniques in Pastry

Recommended Equipment
❏ Silicone mold in the shape of ❏ Pins
peanuts
❏ Turmix or food processor
❏ Silicone mold in the shape of a chili
bell pepper ❏ Disposable sleeves

❏ Silicone bread slice mold, 15 cm long ❏ Baby boles

❏ Silicone or thermoformed ❏ Fine strainer

walnut-shell molds
❏ Baking paper
❏ Thermoformed flower pot molds
❏ Transparent film
❏ Template with violet shape
❏ Silpat
❏ Mold for violet centerpieces
❏ Metal or plastic trays
❏ Silicone hemisphere mold
❏ Heat gun or torch
❏ Balloons N° 9
❏ Stand mixer
❏ 7 cm diameter hoops

❏ Paint gun and compressor

36
 Máximo Cabrera
Panes sin Gluten de Fermentación Natural

Equivalences & Measures

CONVERSION CUPS - GRAMS

Dry ingredients

Wholemeal
Flour Cornstarch Almond meal Grated coconut
flour

1 cup to grams 125g 120g 110g 120g 80g

½ cup to grams 63g 60g 55g 60g 40g

¼ cup to grams 32g 30g 28g 30g 20g

Buer, margarine
Chocolate
Sugar Powder Sugar Cocoa/ cacao and cream
chips
cheese

1 cup to grams 200g 110g 180g 85g 225g

½ cup to grams 100g 55g 90g 43g 113g

¼ cup to grams 50g 28g 45g 21g 54g

Note: we fill cups completely

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 Máximo Cabrera
Panes sin Gluten de Fermentación Natural

Equivalences & Measures

VOLUME CONVERSION

Cups Spoons and Ounces

1 cups 240 ml 1 spoon 15 ml

½ cup 120 ml 1 spoon 3 spoons

⅓ cup 80 ml 1 table spoon 5 ml

1 ounce 30 ml

1 ounce 2 spoons

TEMPERATURE CONVERSION

Temperatures most used in pastry

140 °C 150 °C 160 °C 180 °C 200 °C 250 °C

280 °F 300 °F 320 °F 350 °F 400 °F 500 °F

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 Máximo Cabrera
Panes sin Gluten de Fermentación Natural

Allergen Guide

Cereals Dairy

Molluscs Eggs

Peanuts Sesame

Celery Crustaceans

Fish Nuts

Soy Mustard

Sulphites Lupins

39
 Jesús Escalera
Molding Techniques in Pastry

Pastry Molding
Techniques
Jesus Escalera

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