Im looking into making a filling for warm pastries (ex. doughnuts) that won't melt in warm temperatures. I want to to be able to serve the pastries warm and fill them to order. Fillings such as pastry cream, caramels, mousses, and ganache. I was reading up on Methylcellulose, which is the only thing I can find related to what I need. I was wondering if anyone knew of any other options or techniques and have experience with it? Thanks!
