#Konditorei

#baking #pastry #parisbrest

it's ParisBresturday! Made the dessert for my mother in law's birthday later today :)

15 rings of choux pastry dough, piped with a star shaped nozzle, on two baking tray lined with a black perforated silicone sheet

my hand taking the first batch of baked choux pastry rings out of the oven with a pizza peel

6 choux pastry rings cut mid height, with pistachio praline cream in the bottom half, ready to be piped with buttercream

two gray industrial euroboxes lined with silicone mats, with 6 filled rings in each, 6 times pistachio butter cream and 6 times hazelnut praline butter cream

**morgunkorn** @morgunkorn@mastodon.social · Feb 15

Feb 15

Mini mango and passion fruit mousse cakes, with mango jam, coconut macaroon biscuit and pistachio crumble, sprayed with colored cocoa butter and white chocolate.

They survived the 4 hour drive, wuuuuh!

10 green and red geometric mini cakes on a wooden board, decorated with little bees and flowers

**morgunkorn** @morgunkorn@mastodon.social · Feb 15 *

Feb 15 *

Work in progress: spraying of the mango mousse cakes done at dawn, we're ready to take the road!

The last steps are always such a stress but doing it often makes it each time better.Now please survive the transport

twelve geometric mousse cakes with a pale yellow color, on a baking tray line with a silicone mat. 4 pieces are icosaedrons (like a 20-faced die), 4 are pentalobed spirales and 4 are origami like rounded shapes with sharp edges

12 mousse cakes with a red and a green sprayed color layer

12 mousse cakes partially colored with green spray on one side

10 mousse cakes being moved to round golden mini cake boards, 2 more waiting on the baking tray

**morgunkorn** @morgunkorn@mastodon.social · Feb 14

Feb 14

Working on my mango and passion-fruit mini mousse cakes for tomorrow, I will post photos of the finished product. They will freeze overnight and be sprayed tomorrow with white chocolate.

12 silicone molds for mini mousse cake being filled with mango and passion fruit mousse, a layer of mango jam and a coconut sponge and pistachio crumble bottom layer:

- the left column the origami mold, 4 circular shapes with sharp angles,
- the middle one is the twister mold, 4 rounded shapes with 5 lobes turning into a swirl
- the right column is the pentagon mold, 4 truncated icosahedron with a pentagonal bottom surface

**morgunkorn pastry** @morgunkorn@pixel.tchncs.de · Feb 6

Feb 6

Lemon curd and hazelnut cream tartlets with torched Italian meringue in homemade butter and almond tart shells.

Recipe by Grégory Doyen

via KICA Academy

#baking #pastrychef #lemon #citron #zitrone #tart #tartlet #petitgateau #dessert #meringue #hazelnut #gateau #patisserie #kuchen #kicaacademy #konditorei #pastry

10 oblong tartlets with a spiral swirl of torched Italian meringue, on an aluminum tray

**morgunkorn pastry** @morgunkorn@pixel.tchncs.de · Feb 4

Feb 4

Star shaped strawberry and mint mousse cake.

Mold and recipe by Dinara Kasko and KICA Academy

#baking #pastrychef #strawberry #mint #cake #dessert #moussecake #mirrorglaze #gateau #patisserie #kuchen #kicaacademy #konditorei #dinarakasko #dinarakaskomoulds #pastry

a 12-point star shaped cake sprayed in light pink cocoa butter velvet, with concentric little pockets filled with 3 colors of mirror glaze (red, purple, and white). The cake is placed on a golden circular cake board and on a rectangle dark exotic wood cutting board.

**morgunkorn pastry** @morgunkorn@pixel.tchncs.de · Jan 30

Jan 30

Chocolate block cake, with 2 different chocolate mousses (Dulcey caramel and Caraïbe dark 66%), a dark chocolate cream, a cocoa-almond sponge and a crunchy caramelized cocoa-nibs bottom layer.

This was my first attempt using the new silicone mold and the angles were unfortunately destroyed in many places. I will need to make adjustments to the texture the mousse I pour in, and be weary of the direction I pull the mold out.

Recipe and mold design: Dinara Kasko

, via KICA Academy

#baking #pastrychef #chocolate #cake #dessert #moussecake #mirrorglaze #gateau #patisserie #kuchen #kicaacademy #konditorei #dinarakasko #dinarakaskomoulds #pastry

geometric square mousse cake with diagonal lines engraved into its surface, sprayed with molten black-colored cocoa butter and red mirror glaze in the grooves. The cake is placed on a white cake board, on a wooden cutting board, and a long knife with a thin blade rests next to it.

A triangular shaped slice of the cake (one eight), showing the internal layers : light chocolate caramel mousse, milk chocolate mousse, dark chocolate cream, almond cocoa sponge cake and a bottom layer of roasted and caramelized cocoa nibs

**morgunkorn pastry** @morgunkorn@pixel.tchncs.de · Jan 29

Jan 29

It's soon valentine's day

! Time to make the wonderful "Amour cake" again, with its vanilla whipped ganache, and its cherry-raspberry filling, on crunchy cocoa almond sponge cake.

Recipe by pastry chef Grégory Doyen

, with the help of the KICA Academy

online courses.

Silicone mold: Silikomart Amore 600

#baking #pastrychef #chocolate #cake #dessert #ganache #mirrorglaze #gateau #patisserie #kuchen #kicaacademy #konditorei #pastry

Glossy red heart shaped cake on a round golden cake board, topped with a square leaf of gold

**morgunkorn** @morgunkorn@mastodon.social · Jan 28 *

Jan 28 *

#MardiPatisserie #pastry #baking

A final touch on my birthday cake, the velour effect distracts wonderfully from the flaws ^^

I need to learn how to take it out properly out of its mold, there's surely a technique to it, and when I try again, there's more cake!

geometric square mousse cake with diagonal lines engraved into its surface, placed on a turntable next to the stove extraction, encased in cardboard to better control the air flow, ready to be sprayed with molten cocoa butter

my hand holding an airbrush mounted with a gravity fed paint funnel, spraying black colored cocoa butter on the cake which is now fully black

the geometric cake finished on its cutting board, with red glaze applied to the diagonal lines, and a long knife next to it

**morgunkorn** @morgunkorn@mastodon.social · Jan 26

Jan 26

Assembly of the cakes , just in time for tomorrow I'll be up at dawn to finish decorating it

two mixing bowls containing the caramel chocolate cream and the whipped cream, ready to be mixed and poured into the two square silicone molds beside them. one mold is white and has 2 sets of perpendicular lines forming the top of a rubik's cube, the other is dark gray and has 4 slanted lines crossing each other.

the two square silicone molds with the caramel chocolate mousse. the white one has its chocolate biscuits insert placed inside it and the second inset lays on a plastic sheet on the countertop, ready to be placed into the second mousse cake

**morgunkorn** @morgunkorn@mastodon.social · Jan 26

Jan 26

Next step of my chocolate mousse cakes: the crème anglaise dark chocolate mousse.

After it's frozen, this evening, i can make the last component: the Valrhona Dulcey chocolate (caramel light chocolate) mousse!

yolks and sugar in a mixing bowl, with hot cream in a pot on the stove. i'm hand mixing with a silicone spatula and about to pour the hot cream to make a crème anglaise

the chocolate flavored crème anglaise is being mixed with white whipped cream, making a bicolor swirl in the mixing bowl

the chocolate mousse has now an uniform light brown color and is ready to be poured on top of the chocolate crémeux in the two frozen 16 by 16 centimeter frames

the two square chocolate inserts are now finished and ready to be frozen to be later incorporated
into the mousse cakes