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Betty T ha publicado una actualización
hace al año (editado)
#TécnicasChallenge
Hice esto como un reto para mí misma. Vi una foto de un postre parecido en internet (la foto es añadida, en rosa y rojo) y estaba decidida a hacer uno así también.
Me costó mucho planificar y encontrar los moldes adecuados, y también algunas piezas rotas y partes fallidas, ¡pero al final lo conseguí! Mi inspiración fueron los colores del fuego y la foto original (adjunta).
– El anillo exterior es una masa de tarta sin base, que pinté de chocolate blanco coloreado con manteca de cacao amarilla.
– el anillo más pequeño es de mousse de albaricoque, y en el interior he colocado otro anillo de masa de tarta para darle estabilidad. todo está pintado con mantequilla de cacao de color naranja.
– el centro es mousse de frambuesa, que moldeé en forma de bombón y glaseé con glaseado espejo.
Hice una base de chocolate blanco atemperado y utilicé más chocolate para pegar las partes entre sí y mantenerlo todo unido.– Encima puse una flor fresca como decoración.
Me costó un poco, pero estoy muy contenta con el resultado. Espero que os guste 🙂 He añadido también algunas fotos del proceso
#TécnicasChallenge
I made this as a challenge to myself. I saw a picture of a similar dessert online (the picture is added, in pink and red) and I was determined to make one like that too.
It took a lot of planning and finding the right molds, and also some broken pieces and unsuccessful parts, but eventually I did it! My inspo was the colors of fire and the original picture (attached).
– The outer ring is a pie crust without a base, witch I painted in white chocolate colored with yellow cacao butter.
– the smaller ring is apricot mousse, witch on the inner side I placed another pie crust ring for stability. it is all airbrushed with orange colored cacao butter.
– the center is raspberry mousse, whitch I molded in bonbon form and glazed with mirror glaze.
I made a base from tempered white chocolate, and used more of the chocolate to glue the parts to eachother to hold it all together.– on top I use a fresh flower for decoration.
I struggled with this for a while, but I am very pleased with this result. I hope you like it 🙂 I added also a few pictures from the process
***editing to add some techniques used (thanks Susan!):
-Molding and structural assembly
-Painting with colored cocoa butter
-Mousse molding and stabilization
-Mirror glaze
-Chocolate tempering
-airbrushing
-Fresh flower decoration#TécnicasChallenge
Traducido del inglés
Sussan Estela Olaya, Beatriz Torija yLana Mihajlović6 Comentarios-
Level:
Sous Chef
Este postre es absolutamente impresionante La creatividad y la atención al detalle son realmente impresionantes. La combinación de la corteza de tarta, la mousse de albaricoque y la mousse de frambuesa crea una hermosa armonía de sabores y texturas. El uso de manteca de cacao coloreada y glaseado de espejo añade un toque profesional y artístico. Está claro que se ha invertido mucho esfuerzo y pasión en su elaboración, y sin duda ha merecido la pena. Un trabajo increíble! ❤️
Level:
Sous Chef
This dessert is absolutely stunning! The creativity and attention to detail are truly impressive. The combination of the pie crust, apricot mousse, and raspberry mousse creates a beautiful harmony of flavors and textures. The use of colored cocoa butter and mirror glaze adds such a professional and artistic touch. It’s clear that a lot of effort and passion went into making this, and it definitely paid off. Amazing work! ❤️
1hace al añoTraducido del inglés
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Level:
Scoolinary Team
Este postre lleva mucho trabajo detrás, combinando técnica, precisión y creatividad, ¡una auténtica obra maestra comestible! 🎨
Realmente se nota el esfuerzo que has puesto en cada detalle, desde los colores hasta la estructura. El contraste de texturas entre la tarta, la mousse y el glaseado debe hacer de cada bocado toda una experiencia. Además, trabajar con aros de hojaldre sin soporte no es fácil, pero has conseguido que todo quede impecable y bien montado. ¿Y la flor fresca encima? ¡Un toque final perfecto!Después de todo este proceso, ¿qué fue lo más difícil, montar la estructura o equilibrar los sabores?
Veo que tu creación forma parte de nuestro Desafío de técnicas. No olvide decirnos exactamente qué técnicas ha utilizado Por lo que veo, ha incorporado:
-Moldeado y montaje estructural
-Pintura con manteca de cacao coloreada
-Moldeado y estabilización de la mousse
-Glaseado espejo
-Atemperado y montaje de chocolate
-Decoración con flores frescasPuede editar su mensaje si desea incluir estas técnicas. ☺️
Level:
Scoolinary Team
This dessert has a lot of hard work behind it, combining technique, precision, and creativity,truly an edible masterpiece! 🎨
You can really see the effort you put into every detail, from the colors to the structure. The contrast of textures between the tart, mousse, and glaze must make every bite an experience. Plus, working with unsupported pastry rings isn’t easy, but you managed to make everything look flawless and well-assembled. And the fresh flower on top? A perfect finishing touch!
After going through this whole process, what was the most challenging part—assembling the structure or balancing the flavors?
I see your creation is part of our Techniques Challenge. Don’t forget to tell us exactly which techniques you used! From what I can tell, you incorporated:
-Molding and structural assembly
-Painting with colored cocoa butter
-Mousse molding and stabilization
-Mirror glaze
-Chocolate tempering and assembly
-Fresh flower decoration
You can edit your post if you’d like to include these techniques. ☺️
1hace al añoTraducido del inglés
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@sussan_scoolinaryteam thank you for the tip, I added it to the post. the biggest challenge in the making was the outer ring, which was to most fragile. I made 5 of them, and some broke whem demolding after baking, one was too thin and burned, one I ruined with uneven coating of cacao butter ‘paint’ haha. It was indeed a difficult step.
Also, the apricot mousse ring was not so stable at first. I had to make a copmrimise if I want to serve it frozen, and let it fall to its side when thawing, OR add more gelatine to the recipe, making it less nice to eat. so guess what, I made both versions haha. I suppose, that in order of making it paerfect, I had to come up with a new recipe that is balancing stability and flavor. But I didn’t have more time nor space in the freezer to try out more.-
Level:
Scoolinary Team
@betty-tsfoni Incredible work, Betty! 👏🏻👏🏻👏🏻
Your dedication and perfectionism truly shine through in this dessert. Adapting to challenges, testing different versions, and finding the perfect balance between stability and texture is what sets a high-level creation apart.
That’s real passion for pastry! Every effort was absolutely worth it because the result is spectacular. Thank you for sharing your process with us! 😊
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@sussan_scoolinaryteam thank you! 🌼 I have the passion, this platform and challenges bring the inspiration for using it 🙏
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Level:
Scoolinary Team
Your presentation impresses me enormously—what an outstanding job! The precision in your assembly and the seamless color transitions make this an absolute showstopper. I especially admire how you balanced structure and delicacy; the pie crust rings add stability without overwhelming the ethereal mousse textures.
What was the most challenging part of the process for you—was it achieving the perfect mirror glaze, or was it ensuring the stability of the layers?
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