Velvet Spray white, 150 ml
CHF19.90
Bûche insert made of silicone, 25 x 3.5 x 3.3 cm
Price:
CHF16.20
VAT included
The silicone Yule log insert measures 25 x 3.5 x 3.3 cm and opens up the technique used by patissiers: the pre-frozen insert core. With a volume of 200 ml, you shape a fruit Jelly, cremeux, or mousse layer, freeze it, and place it in the centre of your Yule log. Multiple layers can also be created one after another directly in the mould and frozen together. Temperature-resistant from -20 °C to 230 °C, the insert handles every step from the freezer to the finish. Ideal for ambitious home bakers who want to take their Yule log to a professional level with an extra layer.
Product features
| Size | 25 x 3.5 x H 3.3 cm |
|---|---|
| Filling quantity | 200 ml |
| Material | Made from food-safe silicone |
| Care instructions | Dishwasher safe |
| Application note | Suitable for oven, microwave, fridge and freezer. Temperature-resistant from -20 °C to +230 °C. |
Bûche insert in silicone, 25 x 3.5 x 3.3 cm
With the silicone bûche insert, you'll learn a technique that belongs in every patisserie: working with a pre-frozen core. You fill the narrow strip with a mixture of your choice, freeze it, and place it in the centre of your bûche, so that when you slice it, a second, clearly defined layer appears. The dimensions of 25 x 3.5 x 3.3 cm and the volume of 200 ml are matched to the classic bûche length. However, check before purchasing whether this format is compatible with your bûche mould.
Learning to work in multiple layers
The insert makes the so-called insert technique accessible: you build your dessert in layers, from the mousse shell to the frozen centrepiece. Step by step, you develop a feel for layers, textures, and temperatures — the hallmarks of ambitious patisserie.
Try out every filling
Because any freezable mixture works, you can test combinations: a tangy Jelly with a sweet mousse, a caramel cremeux with a nutty shell. With every attempt, you refine your skills without having to purchase new accessories.
Mastering clean demoulding
The flexible silicone releases the frozen core effortlessly, so precise demoulding succeeds without damaging the shape. The smooth surface transfers a clean contour to your insert.
How do you achieve a clean insert core?
Fill the mixture evenly into the insert and smooth the surface, then freeze it completely before demoulding. The mould is heat- and cold-resistant from +230 to -20 °C, and can thus be used for both baked and frozen cores. Note, however, that only a completely frozen core retains its shape when you place it in the soft mousse of your bûche and chill the whole thing again.
After demoulding, clean the insert in warm water and leave it to air-dry, so that the silicone surface stays smooth and dimensionally stable.
That way, with every bûche, you grow a little closer to the patisserie you've set your sights on. Give it a try.
