Ok, one final check before I embark upon my summer project of perfecting our Chega Mais pie-making process. We're looking to try something different (expedient in making and cleaning up) and it's been a while since we changed up our pie recipe. I know we've talked about this before but a lot of the dialogue was in Portuguese so I'm not totally clear.

Is making these pies really as simple as mixing powdered sugar, emulsifier, and clear soda?

Can I mix it with a cordless drill and paint paddle or does it require the super high speed of a Kitchen Aid mixer?

Appreciate any insight. I can't wait to give this a try.

And does anyone know which emulsifier is best for this recipe? I know this was mentioned before but for the life of me I can't find that old post. I wish there was a way to bookmark old threads. Thanks again to anybody who jumps in.

Thanks Jeff. I've read that the emulsifier can make or break the recipe so I'm going to try xanthan gum. I've also come across a few variations of the recipe, one of which claims you don't need super cold soda. I figure I'll run a few combos and see what we can come up with.

https://umd.net/forums/pie-recipe-uk-only

That's what I've been searching for, thanks!

I used https://infusions4chefs.co.uk/sosa-emulsifying-paste-1kg/ as the emulsifier - it has to be as a paste rather than a liquid or powder (so xanthan gum won't work).

I eventually settled as 250ml of fizzy drink (any should work, I think it's the fact that it's carbonated is what makes it work as I'm sure I read someone got it to work with low-sugar ones), 250g of sugar and 1.5 tablespoons of the paste. 5 minutes of whisking does get it to a cream but you have to make sure everything is ice cold.

I appreciate that, thank you. I've read a few times that the soda needs to be ice cold but I also keep seeing videos on YT that advertise for a Chantilly whipped cream that's good for warm temps as well. I'll do some experimenting and let whoever's interested know what I found.

How did you go?