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Betty T ha publicado una actualización
hace meses (editado)
Level:
Scoolinar
#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
Sussan Estela Olaya, Beatriz Torija yLana Mihajlović6 Comentarios-
Level:
Scoolinar
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! ❤️
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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. ☺️
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Level:
Scoolinar
@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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Level:
Scoolinar
@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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