This month the Chicago School Of Mold Making is proud to introduce a new product: EntreMats! The brain child of Chef Frederic Monti & Michael Joy, these casting mats are designed specifically to aid in the Creation of EntreMats. Look in the December issue of Dessert Professional for a feature about these new mats. Here’s an excerpt:
Traditional entremets construction requires that each layer be hand piped or cut to fit and leveled into a metal cake ring. The work requires both skill and time as it is difficult to achieve the desired result: a multi-layered cross section with uniformly level and even layers. Chef Monti’s solution to this problem is a silicone mold that allows each individual layer to be formed into a single, even, round disk that can be placed into a metal cake ring. With this technique, each layer can be quickly stacked in place, allowing an entremets to be built in much less time. A crucial added benefit of this technique is that all layers have the same diameter and thickness…
You can read the full article here or look at the products at the online store here.
