Estudio del babaco y su uso dentro de la pastelería creativa.

Abstract

Abstract:Babaco is a very important product in Ecuador, although its use is limited to traditional preparations, so it is not considered a fruit that can be used in pastry making. Therefore, this research aims to investigate the characteristics of babaco and how it can be used in creative pastry making, in the creation of signature desserts. This research is based on qualitative and descriptive research. Experiments were carried out, describing step by step the processes that were followed to develop the proposed recipes that included babaco. This work also incorporated techniques such as using the fruit juice to make a sponge cake, and also in different ways, which allowed for obtaining new flavors and textures. The results demonstrate that Babaco is a fruit with potential in the pastry industry. It is not only useful for making juices, but can also function as a main ingredient in signature desserts.