Laura VeganPower
Ustensiles & timing :
1 bottom-less circle pan, greaseproof paper, Rhodoid stripes*, spongecake pan (1 3“x1 0”), a baby coudée spatula
*Rhodoid is a sort of plastic (celluloid) that is usually used for baking – you can find it online or in baking & cooking stores (like Mora or A. Simon in Paris)
It is sold in the form of rolls of different height 1 to 3 inches or sheets of several sizes. You can use plastic sheets instead that you will find in PAPETERIE (or in DIY stores); they usually are used for rapport/thesis cover. Rhodoid is used to line pan when making entremets, it allows you to remove the pan more easily without damaging your dessert (which is not the case with a knife). It is also used to make chocolate decorations. In that case you first have to rub them with cotton so that the chocolate comes off easily and be shiny (of course you still have to temperate chocolate for a nicer result).
Timings: Making sponge cake: 1 0 minutes Baking sponge cake: 30 minutes Making mousse: 20 minutes Setting time for mousse: 3 to 5 hours Making ganache: 1 0 to 1 5 minutes Setting time for ganache: 3 hours (or more) Last assembling: less than ½ hour Conservation: 3 to 4 days
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