Nicole Mold Pastry and Bakery Highlights How-to Guide

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Chocolate Espresso Mousse Cakes with Mango Filling and Chocolate Mirror Glaze

Learn how to make layered cakes with chocolate biscuit, mango curd, exotic compote and chocolate espresso mousse. Ingredients (for 5 cakes): Mango Curd Mango 120 g Lime ½ pc Sugar 20 g Egg yolk 1 pc Butter 30 g Gelatin 8 g Exotic Compote Orange juice 100 ml Lime ½ pc Banana ½ pc Mango 150 g Gelatin 9 g Chocolate Espresso Biscuit Almond flour 70 g Sugar powder 70 g Egg 1 pc Egg yolks 1 pc Coffee 30 ml Cocoa 10 g Flour 60 g Sugar 80 g Egg proteins 140 g Cardamom (optional) 1 tsp Chocolate Espresso Mousse Milk 100 ml Coffee 100 ml Egg yolks 2 pcs Sugar 15 g Chocolate 200 g Cream 33%-35% 200 ml Gelatin 8 g Chocolate Glaze Gelatin - 12 g Cream 33% - 160 g Sugar - 240 g Water - 100 g Glucose syrup - 80 g Cocoa - 80 g Preparation: Mango Curd Chop mango using blender, add sugar, egg yolk and lime juice. Mix everything together in blender. Soak gelatin in water. Pour the mixture in saucepan and heat until thickening (82C) stirring constantly. Add gelatin and butter. Mix well. Cool to room temperature. Fill in silicone mold to 2 cm. Freeze for nearly 8 hours. Exotic Compote Soak gelatin. Chop banana and mango finely. Mix them with orange juice and lime juice and bring to boil. Add gelatin. Pour it in such a form that compote layer depth is 1 cm. Keep in fridge until cake assembly. Chocolate Espresso Biscuit Whisk (mix well) 1 egg, 1 egg yolk, almond flour, sugar powder and coffee. Preheat the oven to 200-220 C. Add sifted flour and cocoa to this mixture, add cardamom for flavor. Whisk egg proteins and sugar. Mix everything carefully, put in oven tray and bake for nearly 5-10 min. Cool gradually (Do not put it in a cool place immediately after the oven). Use the parchment if you are not using silicone mold. Chocolate Espresso Mousse Soak gelatin. Beat egg yolks and sugar. Pour milk, strong coffee ad egg yolks in saucepan. Heat the mixture until thickening (82C). Add gelatin. Cool to room temperature. Whisk cream 33%. Mix with coffee cream. If you use semi circle silicone mold, pour mousse 1 cm depth. Let it harden in fridge for 30 min. Put frozen mango curd semi circles on it. Pour mousse to the edge of mango circles. Cut circles of compote using cooking steel ring (smaller in diameter than the silicone mold). Put them on mousse and fill the mold with mousse completely. Freeze for 8 hours. Chocolate Glaze Soak gelatin. Bring cream 33% to boil and keep hot. Mix water, sugar and sugar syrup. Bring the mixture to boil and simmer on medium heat for 2 min. Add boiled cream. Add cocoa, stir well and then add gelatin. You may also add golden candurin (glittering dye). Pour the glaze in cup to whisk it using blender. Try not to make bubbles. But if the bubbles were formed, use sieve. Cool the glaze to 36-40C. The glaze cools down slowly, so it’s better to cook it the day before and heat it in microwave. If you don’t have cooking thermometer, use chilled spoon to determine whether the glaze drains too quickly. Cut circles of biscuit with cooking steel ring. Get the frozen chocolate mousse with filling out. Put the frozen semi circles on lattice above oven tray or other stand. Pour chocolate glaze (with 36-40C temperature) on frozen mousse. Let the drops drain. Transfer mousse on biscuit circle. Decorate with coffee bean. Defrost completely in fridge before eating.

How to use a silicone Mold for fondant / gumpaste / sugar paste (using LaCupella Refined Mold)

How to use a silicone mold by LaCupella Refined Mold to decorate your cake or other sugar projects with fondant/gumpaste/sugarpaste. This method is intended for medium to large silicone mold cavities, but will work just as good on smaller mold cavities. The one showed in the video is measured 3" x 3" (square victorian ornament) Silicone mold can be purchased here: https://www.etsy.com/listing/109627458/victorian-ornament-square-food-grade?ref=af_shop_favitem Visit us on our website: www.lacupella.com and our facebook: http://www.facebook.com/lacupella ...

How to make puppy dog cake

Puppy dog shape cake covered in whipped cream icing designed with fondant eyes and tongue the cake flavor is chocolate cake with chocolate mousse filling designed with whipped cream icing and place the cake on gold board to give that perfect look to the puppy cake how to make puppy cake making of shaped cake designing puppy cake how to make whipped cream cake

No Bake Lava Cake | No oven cake (chocolate cake recipe)

No bake Lava Cake Moist Chocolate cake ingredients: 2 cups all purpose flour 1 tsp salt 1/2 tsp baking powder 1 tsp baking soda 1 tsp coffee powder 2 cups white sugar 1 cup cocoa powder 1 cup powdered milk 2 eggs 1 tbsp white vinegar 1 tbsp vanilla extract 1/2 cup vegetable oil 2 cups hot water Chocolate Lava: 1 cup sugar 1/2 cup cocoa powder(unsweetened) 410ml evaporated milk 1/3 cup cornstarch 1/4 tsp salt 1/2 tsp coffee powder 1 tbsp vanilla extract 3 tbsp butter/margarine Chocolate whip cream frosting: 1 1/4 cups whip cream powder 1/3 cup cocoa powder 10 tbsp cold water Melted Chocolate(optional): 150g chocolate bar Toppings(optional): 1/2 cup marshmallows Cake procedure: 1) Bring 1 liter of water to a boil 2) Sift all purpose flour, sugar, cocoa powder, powdered milk, baking powder, baking soda, salt and coffee powder. Mix well 3) In a separate bowl combine eggs, vanilla extract, white vinegar and vegetable oil. Mix well 4) Combine wet and dry ingredients.* 3 additions 5) Mix well and add 1 cup hot water 6) Add the remaining 1 cup hot water and dry ingredients. Mix well 7) Pour half of the cake batter into a lightly grease pan with parchment paper 8) Tap few times to release air bubbles 9) Cook over medium low heat for 25-30 min. 10)Do the toothpick check and if it comes out clean or with few moist crumbs the cake is cook 11)Cool cake in a pan for 5 minutes 12)Remove from pan. Peel the parchment paper off and cool completely 13)Pour the remaining cake batter into the pan and cook for another 25-30 min. Cool completely 14)Cut the cakes 15)Cut the center of the 2 layers Chocolate Lava procedure: 1) In a pan combine cocoa powder, white sugar, cornstarch, coffee, salt and evaporated milk. Mix well 2) Cook over low heat and continue stirring until thickened 3) Turn the heat off. Add butter and vanilla extract. Mix well 4) Let it cool down Chocolate whip cream frosting: 1) Combine whip cream powder, cold water and cocoa powder 2) Whip on high speed until it becomes creamy and doubled in size Melted Chocolate: 1) Melt chocolate bar using baine marie method 2) Let it cool down Assemble: 1) Place the first layer of cake(w/o hole) on the cake board 2) Place the two layers of cake(w/ hole) on top 3) Pour the chocolate lava into the hole 4) Place the last layer of the cake on top 5) Frost the cake and chill for 15-20 minutes 6) Pour the melted chocolate on top of the cake 7) Add toppings

Homemade Ice Cream in 5 Minutes

Love homemade ice cream but hate the fuss? This easy hack gives you DIY ice cream in just a matter of minutes. You'll be eating homemade ice cream all summer as no ice cream maker is needed. RECIPE: http://jerryjamesstone.com/recipe/5-minute-ice-cream-no-ice-cream-maker-needed/ SOCIAL MEDIA https://facebook.com/jerryjamesstonedotcom http://twitter.com/jerryjamesstone INGREDIENTS: ½ cup whole milk ½ cup cream ¼ cup sugar ½ teaspoon vanilla extract 1 cup rock salt Ice INSTRUCTIONS: 1. Add 1/2 cup whole milk, 1/2 cup cream, 1/4 cup sugar, and 1/2 teaspoon vanilla extract to a mixing cup and stir until well combined. 2. Add the mixture to a small zipper bag. Now, this is very important. I am not going to advocate any sorta brand here but you definitely want a quality bag. You are going to shake the hell out of this for 5 minutes and, well, if the bag breaks open, it’s totally going to suck. 3. Now to create the ice cream maker. You just need another zipper bag, one that is much larger than the bag with your ice cream mix in it. And you want to fill that bag with a couple handfuls of ice and about half of the rock salt. The same applies here… you want a quality bag that isn’t going to blow up. 4. Now place the smaller bag inside the larger bag. Cover it with more ice and rock salt. 5. Now the fun part! And, what better way to earn your ice cream than a few minutes of exercise. Wrap the bag in a towel, because it is freaking cold, and shake it for 5 minutes or until the liquid in the smaller bag turns into ice cream. 6. You can scoop it out but honestly, just eat it out of the bag. It is easier. Enjoy!

This is a How-to video of using Nicole Molds to create Beautiful Pastry, Gelato, Ice-cream Cakes, Desserts, Popsicles and Something Special.

Nicole Mold is a dedicated silicone mold designer, inventor and maker. With 12 years of experience of delivering quality, creative silicone products and services to professionals and households, we created over 6000 different products ready to order at your fingertips serving all kind of food and cosmetics shaping needs in over 70 countries.

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