3D pastry: breaking the mould of convention
Last February, we were delighted to receive a call from our friends atSirha: they invited us to give a talk on 3D printing and pastry part of the fair. So, off we went to talk about pastry and the project we have been developing withDinara Kaskoover the last year. We're taking advantage of that talk as an excuse to tell you a little more here, since theproduction of molds with custom designsis booming and we're sure you'll find it interesting.
Dinara and Jordi met in person during a pastry course pastry the B·Concept methodheld in Ukraine in 2017, but we had been enamored with their molds long before that. After meeting, and following several exciting conversations aboutrecipe design and development, they decided to combine their strengths and start a joint project. The result? Two fantastic entremets that we will be making in the B·Concept courses:FerroandMacadamia.
IRON
The name ‘Ferro’ might have already given you some clue. Its design is inspired by the mounds formed on the surface of a ferromagnetic fluid when exposed to a magnetic force, a curious effect that gives this entremet an organic and attractive appearance.
Once we had decided on the shape, we wanted to develop a100% vegan recipe. This was quite a challenge, given that, to date, we had never made a completely vegan dessert. But, true to B·Concept and our study of needs, we analyzed the flavors and characteristics of the ingredients we had in mind and developed each of the textures.
MACADAMIA
Following Dinara's interest on repetition patterns that can be found in nature, we designed the ‘Macadamia’ entremet, inspired by minerals or stony materials. Does not it recall of a mountain rocky slope?
As for flavours, pairing milk chocolate with Macadamia nut seemed the perfect combination. In addition, we chose Felchlin's Maracaibo Criolait 38% milk couverture, because of its honey and caramel notes, a couverture made of cocoa from the South Lake region in Venezuela. The outcome was a striking shape with inner layers of smooth and creamy flavours.
As you can see, in both entremets we focused on shapes and interiors, leaving aside decorations since, both Dinara and Jordi, are great believers in the philosophy ‘Less is more’ when working with finishes.
To finish, you may have noticed that, in both cases, the workflow was in the same direction: first the shape and then the inside. Just a coincidence! Actually, 3D pastry works both ways. Sometimes we think about the shape first and we look for what interiors are the most suitable for it, as are these cases. In others, inspiration flows in reverse, we have a very defined taste and we look for the perfect shape. This last is our Golden Peanut's situation, but we tell you all about it in this other post: 3D Golden Peanut Mould: Faithful to the philosophy of creating from scratch.
As well, we wanted to make the most of this post by sharing the full interview on Sirha TV; just in case you would like to expand the information and see how we paint the Macadamia live. We also talked a little about the B·Concept, our courses at the school and went into details in some of the recipes such as the velvet effect chocolate paint or the water-based chocolate mousse. Welcome to the 3D pastry!
