Hello Chef,What is your technique molding the bavarois, cremeux ,pliable ganche, etc into perfect looking tubes. Is it vinyl tubing?
i use different molds and shapes depending on what i want. acetate sheets are key. especially if the cream is not being frozen. fleximolds work when the base is frozen, such as a bavarois or mousse.cremeux is with any open ended tube of sorts, or just on trays lined with plastic wrap or acetate.hope that helps.
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