Pate à choux and pectine

Anna_43295

Hi! 

Very first discussion (sorry if I make any English mistake).

Back in May I went to Milan to attend WPS World Pastry Star, where all the major pastry chefs met and discussed about the modern role of pastry.

Luigi Biasetto (World Champion '97) offered us a choux which he claimed was prepared with pectin, therefore flour-free.

Have you ever hear about it? Any idea?

Byeee

tshewman

I'm not familiar with it. I understand using methylcellulose certain bread-like dishes are prepared (see Jose andres) but as I understand it they are not close to traditional breads. I would be interested however.