nothing new at the market yet so it just makes me play around with what i already have.
lime bavarois, white chocolate, pineapple, matcha, vanilla
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2 comments:
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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