Coffee 13 Chiffonlets with Dulce de Leche Whipped Cream (page 334) – the tops

a few weeks ago, i made the cake part ROSE’S heavenly CAKES: Coffee Chiffonlets with Dulce de Leche Whipped  Cream (page 334), and put them in my freezer.

today, i made the whipped cream tops, on silpat.  these will be frozen, peeled off, then topped on the cake part whenever the party calls for consumption.  i went ahead and sprinkled chocolate shavings, made from my favorite chocolate and with my favorite chocolate shaver.

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3 thoughts on “Coffee 13 Chiffonlets with Dulce de Leche Whipped Cream (page 334) – the tops

  1. Belmari Bauer says:

    Hector how do you pack the tops for freezing??? Can you also freeze Rolled Fondant leftovers. I will appreciate your answer. I have seen all your work and it is great!

    • myyellowkitchen says:

      B, I freeze on the pan first with a second pan on top. this second pan is inverted, so works like a cover. wrap with plastic wrap around where the two pans join, to keep it airtight.

      then I peel off the frozen rosettes, wrap loosely with plastic wrap, and vacuum pack loosely, too.

      fondant doesn’t need to be frozen, it lasts months at room temp.

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