Hi Everyone,
This is more a fun fact finding mission.
Background is, that earlier this week a bunch of pastry chefs got together for a joint workshop
During this workshop (hosted by CapFruit) they discussed the ratio of fruit puree (their brand of course) to the cream used in a creme brulee.
They did not substitute the cream with fruit puree - they added to the total volume
According to them, they can add up to 10% without altering the texture of the creme brulee
This of course sparked a massive debate on the other side - and here I am
Would just be interested to know what the community has to say in regards to the ratio
Thanks a lot in advance for casting a vote
Cheers
This is more a fun fact finding mission.
Background is, that earlier this week a bunch of pastry chefs got together for a joint workshop
During this workshop (hosted by CapFruit) they discussed the ratio of fruit puree (their brand of course) to the cream used in a creme brulee.
They did not substitute the cream with fruit puree - they added to the total volume
According to them, they can add up to 10% without altering the texture of the creme brulee
This of course sparked a massive debate on the other side - and here I am
Would just be interested to know what the community has to say in regards to the ratio
Thanks a lot in advance for casting a vote
Cheers