What You Need to Know
The emulsion is created by combining crema, water, and an emulsifier such as lecithin, then whisking the mixture until it is smooth and stable.
Crema emulsion is a unique and versatile ingredient in Italian pastry-making, used to add flavor and texture to desserts such as cakes and pastries.
Steps
- 1.
Zuppa Inglese (Italy): Forms the creamy custard layers
- 2.
Crème Chantilly (France): Base for stabilized whipped cream
- 3.
Natillas (Spain): Creates the smooth custard texture
The Science
Primary Reaction
emulsification