it takes some learning and i had courses to learn it, but fundamentally it's not complex, just many small steps and a crapton of ingredients + utensils :)
lol have you been spying in my kitchen? the first time i tried using the compressor, it was set to the max pressure (8 bar), and i sprayed 100g of chocolate into the air in 2 seconds. everything around was covered in a thin layer of chocolate, in a heavy haze, it took days to get everything cleaned 🙀
oh wow that's quite the compliment 🫶 I strive to make everything as beautiful as possible, I come from France where pastry is ubiquitous, but I now live in Germany and it's almost impossible to buy something really nice, so i took online pastry lessons last year to learn how to make stuff myself ^^
you're welcome :) i just posted more pictures into another reply if you want to check them out. Doing online pastry courses, i got used to documenting everything for my teachers
and 3) the cores are prepared in advance, in a frozen state, and added to the final assembly
the jam is made by heating up frozen raspberries (or fresh if in season) to 40°C, then adding caster sugar mixed with pectin NH (an ammonia processed pectin that has a high firmness) and add citric acid, then boil for 2 minutes (to activate the pectin)
the liquid jam is then poured into a square metal frame lined with plastic wrap, and put overnight into the freezer to make a solid slab
the next day, i heated champagne in a pot with caster sugar and gelatin, and poured it over the raspberry jelly, then put back into the freezer, making a slab with both fillings
the mousse is made by heating up champagne with sugar and gelatin to 40°C to melt the gelatin, then left to cool to 35°C and after that i incorporated high fat whipped cream (35% fat).
then half the mousse is poured into the silicone mold, the frozen raspberry and jelly layer is pushed into it (like on the picture). then more mousse and finally I put the sponge cake layer.
everything goes back into the freezer overnight to get as solid as possible, so it's possible to take it out of the mold without being damaged
here are photos of the unmolding of a different cake i made in this mold, but same procedure
I am not a chef, but I booked last year online courses with the Culinary School of Kyiv (KICA), to learn from the pastry chef who made those geometric silicone molds how to use them. It was really helpful and now I'm able to make stuff that look professionally made, it's extremely satisfying ^^
most steps of the recipes require maybe 30 to 60 minutes to complete and then the result goes into the freezer, so it's perfect to do early morning or when i finish work, at the end of the week it's done :)
thank you so much! it took four days to finish everything but it was worth it, i need to buy more molds to be able to scale up the operation, mixing more ingredients at once is the same amount of work, but god it's so much cleaning, 15 different preparations, each time a sink full with pots, whisks, spoons, bowls... :)
i've started learning blender this week, by following the famous Donut tutorial by Blender Guru, i'll let you know when i manage to do that ^^
the velvet technique is just amazing, the cake are frozen solid and then i use a paint pistol with an air compressor to project a molten mix of cocoa butter and white chocolate with food coloring on the cake. the temperature difference makes the droplets freeze instantly
the white one is a champagne mousse cake with a layer of raspberry jam, champagne jelly, a sponge cake with blueberries and a crunchy bottom layer with milk chocolate and hazelnut
the bananas have a banana caramel core, an orange juice dark chocolate mousse and a cocoa sponge cake (lactose and gluten free), on a vanilla-butter cookie
the whirls are greek yogurt mousse with a blue berry jam core encased in a passion fruit white chocolate ganache, cocoa almond sponge cake, on a vanilla-butter cookie
if it's open source, you can definitely have someone copy that code, make the change you want and use that modified version.
if you wish to redistribute the modified version, some rules will apply depending on the type of licensing of the original program.
if you wish your changes to be integrated to the "official" version of the program, that's a bit more difficult, as this change would have to be accepted by the owner of the code repository, it needs to fit the code quality, planned features implementation, pass the tests, and that people involved have time for and interest in your changes.
morgunkorn @ morgunkorn @discuss.tchncs.de Posts 9Comments 569Joined 2 yr. ago
it's probably better entertainment to have a competition of some kind on TV ^^
i already get requests from friends and colleagues and i can already tell you: im never making a Paw Patrol cake for a 3yo ever xD