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Entremet, Non enough Namelaka for silicone mold
I am preparing a modern cake with a smaller insert inside, but I do not have enough namelaka for the outer mold. I already put it in the freezer. Do I make some more namelaka and add it to the frozen mold? I’m not sure how to go by here. Since I need to glaze it later I hope it won’t get ruin… Thank you for your help.
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3 Replies
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Scoolinary Team
Hi Mary, thank you for your question!
In this case, if part of your entremet is already assembled and frozen but you don’t have enough namelaka to fill the mold completely, you can absolutely prepare a new batch and add it.
Just make sure the new namelaka is at a low enough temperature (ideally between 28°C and 30°C) so it doesn’t melt the frozen part or create separation between the layers.Once added, smooth out the surface, gently tap the mold to release any air bubbles, and freeze the entremet again completely before unmolding and glazing.
This kind of layered assembly is quite common in modern pastry, so don’t worry,if you maintain the cold chain and ensure your textures are properly set, the glaze should adhere without any issues.
Best of luck with your cake!Best regards.
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Thanks for the support Sussan. That sounds great and I will try it.
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Level:
Scoolinary Team
Great! I’m here if you have any other questions—happy to help! ❤️
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