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[Andrew Freire]

Hi Sussan and Sol,

Thanks for your response. This was not from a particular course- just saw the image online and was hoping to get some ideas from fellow chefs in the community

[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?

[Andrew Freire]

Thanks everyone! Yes I believe that cremeux is the term I was looking for. Is it typically called a “Creamy” in english or do people use the french pronunciation?

[Andrew Freire]

Thanks! I will check it out

[Andrew Freire]

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

[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

[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?

[Andrew Freire]

Thanks! I found some all natural food coloring at my local Sprouts market as well