The pastry chef Bertrand Busquet shows how to evaluate the candy label; Watch the video
Pudding, brigadeiro, dulce de leche, pavé, chocolate mousse, lemon cake. It is undeniable, practically all sweet recipes with condensed milk are successful. But is there a criterion for selecting the ideal product for your dessert? Even if most people don’t think much about it, condensed milk is not all the same and anyone who believes that the only choice to make in front of supermarket shelves is in terms of price is wrong.
See here the advice of the pastry chef and chef-director of the Chocolate Academy, Bertrand Busquet, to choose the best type of condensed milk for your recipe and understand once and for all what the differences are between them.
What is the best condensed, whole or semi-skimmed milk?
There are several types of condensed milk, and those that don’t have a dairy compound come in two: semi-skimmed and full-fat. And there is a difference between them, mainly in terms of total fat content. “It may vary from one brand to another, but the ideal is to have 1.6 grams to 1.2 grams in a 20-gram portion, which corresponds to 2 tablespoons,” explains Bertrand.
Also, condensed milk with a lower total fat content is the best option for making light recipes, such as hominy, pudding, and pave. Apart from this, according to Busquet, the two types of condensed milk are not that different from each other and have neither advantages nor contraindications, since the carbohydrate content is similar in most cases.
How do you read the condensed milk label?
And you must have realized that all that got us here was the etiquette, right? The chef warns that although many are not used to it, it is very important to evaluate this information, both in condensed milk and in another product that will be consumed. “In the case of condensed milk, what matters most to us is the carbohydrate content, which is generally around 55%, and then the total fat content,” he points out.
Bertrand Busquet also points out: “It is very important to make sure that the composition is made only of milk and that there are no dairy compounds, because this interferes with the quality of the final product.” For the uninitiated, the dairy compound ends up dividing opinions, as it contains additives, such as whey, which, for many years, has been a discarded component in cheese making.
It is worth noting that the pastry chef Bertrand Busquet and other specialists in the field evaluated the label, quality and effectiveness of various types of condensed milk on the market in practice when they participated as judges in the Taste test to choose the best brand of condensed milk on the market . Watch the video and find out:
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
