Italian Meringue and Pailleté Feulletine 

#chefjosera #italianmeringue #meringue #pastryrecipes
One of the three most important meringues in pastry is the Italian meringue. In this video you will see the temperatures, techniques and above all the development of the recipe so that you always have a great meringue!
You will also find the best recipe for Paillete Feulletine so that you can stop buying it and give that incredible crunch to your desserts!
Chef José Ramón Castillo, known as Chef Josera, is one of the most renowned chefs in Latin America and is the greatest representative of Cocoa in Latin America.
He is a Master Chef Mexico, Top Chef by Larousse, a world expert in chocolate, pastry and bakery, as well as savory cuisine.
Considered the leading representative of cocoa in Latin America, he was named Master Chocolatier of the Americas by the Cergy Pontoise University in Paris, Safeguarder of Mexican Cocoa by SAGARPA, and has been named one of Mexico's top Chefs by Larousse.
He participated in several television programs, including Xocolatl, Cocineros Mexicanos, MasterChef Mexico and Colombia.
Author of three bestsellers with Planeta and Grupo México publishing houses
Chef José Ramón Castillo is the Founder of QUE BO! Mexican Evolutionary Chocolate Shop, Mother, Bakery and Helaíto, Ice Cream Shop
Italian meringue
260g of sugar
80g of water
100g of egg whites
Paillete
100g butter
125g icing sugar
10g vanilla extract
165g of egg whites
100g of flour
One way to support the channel is to not remove the commercials that appear during the video, so the sponsors will continue to support us! Leave your like, comment and share this video!
Thank you for supporting us!
*To purchase raw materials, contact us at this link that will take you to the channel sales chat wa.me/52156174...