Question about Pastry unmolding

[Sussan ScoolinaryTeam]

Hi Andrew

You should not have problems unmolding your preparations if they are frozen enough for the time indicated in the recipe book. You could try to unmold each step of the dessert already frozen so that when you get to the final unmolding you will not have problems.

Greetings.

[Andrew Freire]

Thanks Sussan for the response. The recipe book did not specify a time for freezing the white cream but I froze it for over 24 hours and it still would not unmold properly from the Pavoni Chocoflex mold. Is there a recommended temperature for freezing or is it possible I need a stronger gelatin?

[Sussan ScoolinaryTeam]

Hi Andrew

24 hours is more than enough for you to easily unmold.

I think that, like you, you should use a gelatin with a higher percentage of bloom.

Greetings.

[Andrew Freire]

Thank you Sussan

I tried again today with the petit fours crown Recipe and I am still getting the same problem.

The internal temperature of the pastry when I tried to unmold was 14 degrees Fahrenheit (-10 degrees Celsius).

The apricot gelee stuck to the mold and fell apart again. The chocolate mousse was firmer but still not strong enough to stay together.

Is my freezer not cold enough? It is on the max setting.

I used 1 gelatin sheet for the gelee as advised with 230 bloom, which is almost the firmest.

Should I use more gelatin sheets next time, or is my freezer is just not strong enough?

[Sussan ScoolinaryTeam]

Hi Andrew

With the amount of gelatin you are using it is enough, it seems strange to me that you can’t unmold your frozen desserts.

It may be that your freezer is not in optimal condition.

You could try to prepare in another mold other than the silicone one, you could use a small circular metal mold with acetate or plastic around the edge to make it easy to unmold, just to check if it is the mold that does not work or it is the preparation .

Greetings.

[Sol Damiani]

Hi @andrew-m-freiregmail-com 👋 Maybe @sumantsharma1993gmail-com @mandie-lowe @christopher-balden @michalis-kappelidis have something to suggest about your problem when unmolding 😉

[sumant sharma]

Hi Andrew, make sure you folding the cream on soft peak consistency not the hard peak or over whipped.

It just because the soft peak consistency of cream keeps your pastries texture in high liquidity, which freezes well. Try this .

[Sussan ScoolinaryTeam]

Hi Sumant

Thank you for your contribution, it will be very helpful for our colleague.

Greetings.

[Sol Damiani]

Thank you so much, @sumantsharma1993gmail-com 🙌

I hope this tip is helpful @andrew-m-freiregmail-com

[Andrew Freire]

Thank you Sumant,

I think you are correct. My main issue is with the apricot puree- which I made with dried apricots, because fresh apricot isn’t available at my grocery right now.

I think a fresh apricot puree would have higher water content, allowing it to freeze better. My current puree is sticky and dark and not freezing fully.

The other issue is my chocolate mousse. I did use soft peaks in the cream as you suggested, but my mousse is still crumbling a bit.

I believe I can make the mousse more solid by adding a little more chocolate and cacao paste. The original batch I made lost about half the cacao paste because the paste did not fully melt and emulsify. I will try again and see if it results in a more solid mix when frozen

[Sol Damiani]

Wishing you all the best in this new outcome!

We hope to see some videos or pictures of it!

Have a super nice day, @andrew-m-freiregmail-com 🌴

[Sussan ScoolinaryTeam]

Hi Andrew

It’s good to know that you now have some clues as to why your dessert couldn’t be unmolded.

We will be attentive in case you have any other questions.

Greetings.

[Andrew Freire]

Thanks all. Ultimately I modified the recipe to include 1 more gelatin sheet and this made the mold stable and firm.

[Sussan ScoolinaryTeam]

Hi @andrew-m-freiregmail-com

We are happy to know that, if you can, you will be able to share your result with the community.

Greetings.

[Sol Damiani]

Yes, @andrew-m-freiregmail-com

You have an open invite to share your work whenever you like on our Feed 🙌

Have a great week!