Agar-agar : c’est quoi, comment l’utiliser + dosages (gelée, confiture, équivalences)

Are you wondering what agar-agar is, how it works, and especially how much to use for jelly, jam, or as a gelatin substitute? In this video, I explain the theory simply: its origin, gelling power, temperatures, and reliable measurements (including agar-agar per liter). ✅ We also cover the most common issues: jelly that's too runny, the correct dosage for 1 kg of jam, the difference between agar-agar and gelatin (and agar-agar versus pectin/guar gum), and common pitfalls (acidity like lemon juice, overheating, resting, etc.). 🎯 The goal: to help you successfully make any "classic" agar-agar recipe, without guesswork. _______________________________ ⚠️ 94% chance of obtaining your CAP pâtisserie (French pastry chef diploma): https://www.hodyacademy.com/conferenc... Join this channel to get access to exclusive benefits:    / @hodyacademy   🍫 Discover our training programs at https://www.hodyacademy.com 🍫 🏆 Join the community of future chefs: https://bit.ly/2VcScNX 🏆 Do you often hear about agar-agar but aren't sure how to use it correctly in pastry making? In this video, our chef explains everything you need to know to master it like a pro 💡 📚 Whether you're making a layered dessert, a panna cotta, or a fruit insert, this video will help you understand the basics and successfully complete all your gelled preparations 👩‍🍳 👇 Want even more tips and recipes? Subscribe and turn on notifications so you don't miss anything! _____________________________________________ Timecode: 00:00 - 00:20 Introduction 00:21 - 04:50 What is agar agar?