Knowledge Base > Fran Costigan - What’s New In Vegan Chocolate
Fran Costigan - What’s New In Vegan Chocolate
This event was on
Tuesday, March 19, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
Explore the fascinating. evolving and nuanced world of vegan chocolates with Chef Fran Costigan, Rouxbe Director of Vegan Pastry, and the chocolate lover behind “Vegan Chocolate: Una… Read More.
Question:
Do you have any experience with the use of potato protein in place of aquafaba meringue and also in vegan buttercream icing to make it stiffer?
— Cathy Chapman
Answer:
I haven't used it. Uh, i, many people do Chef Carolina Malia, who makes these gorgeous vegan macaroni, for example. Um, and did a masterclass that I think some of you may have taken uses it. There is, you know, the the French style vegan pastries, those chefs are using ingredients like potato protein and other ingredients that I don't use. And the only reason I don't use them is my desserts are simpler and I am still using what I call whole ingredients to make my desserts or standard ingredients. So no, I haven't, um, I know that it, this potato protein for a while was really hard to find because so many people wanted to use it and it's in this country it's provided by a company called Sosa, SOSA. But I did see it recently on Amazon in a smaller size. It was still $60.
