Pastries Formed in Molds

You Can use a variety of small portion-size molds to shape such pastry components as mousse, Bavarian cream, and other stable creams. In most cases, gelatin is added to the cream to give it enough structure to hold its shape after it is unmolded. There are several styles and materials to choose from. One option is flexible molds made of silicone, produced in hemisphere, pyramid, and other shapes. Cups, bowls, and other small containers also work well. Combine components in a variety of colors, flavors, and textures, as we have done here. To add texture, consider small cookies, ladyfingers, sponge, or fresh fruit. To add color, include a garnish of a contrasting color.