Japanese Petits Gâteaux

[Sussan Estela Olaya]

Hi zhengyi xing.

Welcome to the Scoolinary community!

To create the top decoration for the tart, a thin sheet of white chocolate is used, worked with a stencil and airbrushing technique.

The process is as follows:

1. Preparing the white chocolate sheet

Temper the white chocolate and spread it over an acetate sheet or silicone mat in a thin, even layer.

Before it fully hardens, cut a circle to the desired size.

Once crystallized, cut the circle into a half-moon shape so it fits the decoration.

2. Creating the lemon segment effect

Use an acetate sheet or a stencil with the segmented lemon pattern.

Place the stencil over the chocolate sheet.

Using a chocolate spray gun, spray white chocolate tinted yellow over the stencil, ensuring the pattern is well-defined.

3. Assembly and placement

Carefully remove the stencil.

Allow the airbrushed chocolate to dry and fully crystallize before handling.

Place the decoration on the tart, using a bit of tempered chocolate if needed to secure it.

This technique ensures a clean and professional finish, enhancing the visual effect of the lemon.

Best regards!

[zhengyi742]

Thank you!

[Sussan Estela Olaya]

Great! If you have any other questions, I’m here and happy to help.Greetings.