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Old 05-19-2010, 05:20 PM   #11
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A few of the other students in our class made a few things like this, and I think they did use a plastic liner, or parchment paper, ETC. looked like it could be Very delicate. But yummy. :)

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Old 05-20-2010, 04:12 AM   #12
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I've done those sorts of things with 'flummery' and sponge cake. Very easy. And yes, they are cut, not molded. Believe it or not, I use cans with top and bottom removed. (I'm a great recycler!!) And if anyone would like to know what 'flummery' is, I'll tell you how to make it if you request it. Flummery is most delicious, and oh, so easy.

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Old 05-20-2010, 08:06 AM   #13
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I suspect they use a deep ring mold (perhaps a clear acrylic tube available at most hobby shops) and tape or secure a bottom to it, then prop up one side, pour in a couple of layers, and then set it flat and finish it off. It would be time consuming, but worth it. It's very stunning and a great idea!
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Old 05-21-2010, 12:17 PM   #14
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the plastic isn't hard, it's more like a cello wrap. And not all restaurants use them!

Using liners isn't easy, maybe they did it with liners but I'm sure the chefs don't as they make 100s a day.

Oh so cut, eh?
but how do you remove them after you cut them immediately, do they stuck to the ring and you push them up? but they're very delicate how is it possible?
and what do you do with the excess left overs? throw them away?

yes we could do that, but I want to know how the pros make them
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Old 05-21-2010, 01:58 PM   #15
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I have made trifles in a similar manner that did not look NEARLY as beautiful as those!

I think that they used ring molds that are lined with parchment paper. That is, the parchment paper lines the ring, perhaps a little taller than the ring mold. Once everything is set, the mold is removed (it easily slides off and the parchment remains) and then the parchment is peeled away.

If you look at the foremost picture, you can see near the top, where the glaze meets the mousse, that there are small "chips" in the mousse where it was pulled away with the parchment. Also, the air bubbles in the mousse are pronounced. If it had been cut or a mold been pulled straight off, the sides would be smeared and the air bubbles would not be visible.
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Old 05-21-2010, 09:05 PM   #16
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I now know that these desserts are actually marshmallow and not flummery as I thought. The swirl in the body of the piece is of course white marshmallow swirled through the middle of the pour.
A cutter is a deep pastry cutter which is oiled before using.
This advice is from eldest daughter who is a cordon bleu chef.
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Old 05-21-2010, 10:57 PM   #17
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Actually they use clear acetate rings which are simply taped together. The cake is cut to fit and placed in the rings and the mousse is spooned in. They are refrigerated and when ready to serve the acetate rings are carefully removed. The acetate does not stick easily to the food so it makes a great mold and you can see what you are doing. Also, you can make them any size you want. The angled striping is done by soaking the cake in the glaze or a syrup.

Hope that helps!

edit: Mine differs from MissM but this is how we made them at school and at the catering company I apprenticed at. I still use the acetate molds in my own work.

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