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Molding Equipment

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top 1000Frozen Desserts
Frozen Desserts

By Francisco Migoya

Published 2008

  • About
Frozen desserts can be formed into almost any shape, but we will focus on entremets and their internal components, known as “inserts.” Entremets are also known as cakes, and they are meant to serve more than one person. Individual versions of entremets are also possible and make for a stunning dessert for which the pastry chefs can put their technique and experience to the test.
The shape of the entremets is only limited by the pastry chef’s imagination, but we will focus on the basics.
  • Materials for molds include stainless steel, fleximolds, and heavy-duty plastic. Stainless steel is the ideal material, since it retains temperatures for longer periods of time. For best results, stainless steel molds should be kept frozen before the frozen product is poured into them.
  • Shapes range from simple frames and domes to more elaborate designs. Choosing the ideal shape comes down to how cleanly the product will come out of the mold, since air pockets are a common problem. These air pockets are caused by crevices, usually found in some of the more intricate molds, where it is difficult to evenly fill the mold.
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