In this new mini recipe book, vegan pastry expert Chef Jessica McKenzie shows how to use Potato Protein Isolate to replace eggs and Aquafaba in pastry dishes. Potato Protein Isolate is proving to be the ultimate vegan ingredient for pastry chefs in assisting them in replacing eggs. it is lower cost, more reliable, more consistent and vegan.
Recipes in the book include:
- THE SHAFTESBURY LEMON MERINGUE PIE
- THE ASSISI FRANGIPANE TART - learn about the Patron Saint of Animals
- LIGHTER THAN MOUSSE - decadence for those on a diet
- SEÑORA MAGDALENA - a Spanish classic without eggs!
- HIGH PROTEIN MACARONS!!! - can you imagine!
- THE NEW MARIE-ANTOINE CARÊME CHOCOLATE SOUFFLE?
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