Knowledge Base > Fran Costigan - Sweet and Natural Desserts for June
Fran Costigan - Sweet and Natural Desserts for June
This event was on
Wednesday, June 07, 2023 at 1:00 pm Pacific, 4:00 pm Eastern
Join us for an exciting live event celebrating the new season of fruits and yes, vegetables too, with renowned pastry chef Fran Costigan, our Director of Vegan Pastry. With her signa… Read More.
Question:
Can you suggest some common added preservatives one can use to make the desserts last much longer?
— GREGORY CHEN
Answer:
All of these desserts, vegan desserts that are made with some sweeteners, for example, uh, vegan sweeteners are more humectant than a traditional white sugar based dessert. So there's moisture. Most of the batter based desserts are made with liquid fat. And some of you may know, I mean my training is traditional and this is what makes me so happy about essential vegan desserts is it's a dessert course for vegan desserts, but we have real technique per Rouxbe. And so oil-based cakes or cakes, batters cookies that are made with a liquid fat are moisture. I keep my cakes, cookies, some frostings ganache in the freezer. And I find that is a way to extend the shelf life. That's what I do. I don't add preservatives. So why don't you try that Gregory, keep your desserts in the freezer if they can be frozen.
