[rcav]

hello! I am new to ChefTalk, but from the forums I've read you all seem to be very helpful

Anyway, I am planning to make my first Pavlova ever (specifically, Chocolate Pavlova) but the recipe calls for cornstarch/cornflour. I only have potato starch at home, could I use it as a substitute?

Thanks bye!

 

[fablesable]

Hiya @rcav , welcome to Chef Talk!

I have never used any added starch in my chocolate pavlova however, cocoa powders are a starch which act like a corn starch. I will recommend to you the recipe that I use and it is the same recipe as Nigella Lawson uses for her pavlova. See the Food Network website for her chocolate pavlova recipe. This way you can skip the starch part.

HTH /img/vbsmilies/smilies/biggrin.gif

 

[rcav]

Hi FableSable, I did in fact see Nigella's recipe and it looked great, and I will probably use it. I thought I had linked the recipe though, so it is Joy of Baking's chocolate pav recipe, if it helps.
Thanks

 

[fablesable]

Ah..yes, I see the recipe that you are using. Not a big fan of regular white vinegar. Not that it is a big deal for most people though. I like the taste of a pavlova using a unique vinegar like balsamic, apple cider, white wine, etc.....all depending on what I am using the pavlova for. It is fun to experiment with the flavour outcomes.

In your recipe adding the extra starch (corn starch) when it already calls for cocoa powder that usually has starch in it, you might be able to experiment by skipping using the corn starch all together and add one more tablespoon of cocoa powder to your recipe. Make sure to use superfine (or berry) sugar instead of granulated as it dissolves better and a suggestion of older egg whites instead of new.

/img/vbsmilies/smilies/smile.gif

 

[rcav]

Hi FableSable, I think I will try it with no starch at all, and if that doesn't work I will either try Nigella's or add some potato starch. Thanks!

 

[jcakes]

In your recipe adding the extra starch (corn starch) when it already calls for cocoa powder that usually has starch in it, you might be able to experiment by skipping using the corn starch all together and add one more tablespoon of cocoa powder to your recipe. Make sure to use superfine (or berry) sugar instead of granulated as it dissolves better and a suggestion of older egg whites instead of new.

/img/vbsmilies/smilies/smile.gif

Hi! I'm intrigued by the cocoa powder with added cornstarch, which brand is that? I usually buy Felchlin or Valhrona and they don't have anything added; what do you use it for?

 

[fablesable]

Heya JCakes,

There is no brand that has cornstarch 'added' to it that I am aware of. I was stating that cocoa powder has starch in it that is why there is no need to add in the extra starch (aka: cornstarch as per the recipe the OP was using) if they did not have it on hand. Cocoa is a seed that has it's own naturally occurring starch. /img/vbsmilies/smilies/biggrin.gif

Thanks for pointing that out. I would not want them to be looking for an 'added' cornstarch cocoa powder /img/vbsmilies/smilies/wink.gif

 

[flipflopgirl]

Soooo @rcav ...

Have you tried the Pavlova again?

If so which starch did you use and how did it turn out?

mimi

 

[clairelv]

hope you got success ...

 

[flipflopgirl]

hope you got success ...

Me too.

I have noticed quite a few threads with really good questions getting really great answers and then nothing back from the OP.

Would be nice to know what worked and what didn't for the next inquiring minds.

mimi

 

[rcav]

I did it with no starch and it turned out great. Sorry for not replying