Nicole Mold Pastry and Bakery Highlights How-to Guide

author Nicole Mold   11 month ago

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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.

Blowing Sugar in China - Amazing

Sugar art in China. The artist is blowing into sugar and this it what comes out...


Simbolo di cambiamento e movimento, la nuvola da sempre evoca qualcosa di soffice, leggero e delicato. È a questo che si ispira il design unico di CLOUD, lo stampo in silicone di Silikomart Professional dal volume di 1600 ml, adatto ad un uso tanto in abbattitore quanto in forno, per realizzazioni impeccabili. Symbol of changes and movement, the cloud always recalls to something soft, light and gentle. Cloud, and its unique design, gets inspiration from all this. CLOUD, the silicone mould by Silikomart Professional, with a volume of 1600 ml is suitable for both baking and blast chilling, guaranteeing flawless results.

Pastel con rosas

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How to Use Your Cookie Press All Year Long | Springing Into Spritz

Learn how to use your cookie press any time of year using these Pink Spring Spritz Cookies. This Spring Spritz decorating project is great for Mother’s Day, baby showers, birthday parties, girl’s nights and spring parties. You can use your cookie press any time. Update the look by tinting your dough or adding colored sprinkles. Printable Spring Spritz Cookie Instructions: INGREDIENTS - Spritz Cookie Recipe: - Color Right Performance Color System: - Bright White Candy Melts: - White Nonpareils: TOOLS - Cookie Pro Ultra II Cookie Press: - Cookie pan: - Spatula: TIPS - It’s best not to line you pan when making spritz cookies. - Leave about 3/4 of an inch in between each cookie. - Decorate cookies on you cooled cookie sheet to cut down on cleanup. MORE Spritz Cookie Recipes: Color Right Performance Color System Easy to Mix. Easy to Match! QuickCount Color Formulas for easy color mixing that you can use to match your party. Use Color Right to create a specific shade that matches your logo, mascot, character cake or other personalized party details. Learn More About Color Right Color System: __________________________________________ Let’s stay in touch! SUBSCRIBE TO EMAIL:

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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