What You Need to Know
Involves packing or layering ingredients into dariole molds (traditionally tin-lined copper) to form stable vertical structures through compression and/or thermal setting. Commonly employs gelatin, egg proteins, or starch networks for binding.
Essential for presentation of layered dishes like timbales, pâtés en croûte, and modern dessert components requiring clean release.
Key Parameters
Temperature
4°C
2°C - 180°C
Time
4 hours
15 minutes (quick-set gels) - 48 hours (terrines)
Equipment
Dariole molds (standard 7cm height x 5cm top diameter)Lining materials (acetate, caul fat)Thermal immersion circulator (for precise setting)
Steps
- 1.
Timbale de légumes (Escoffier's Le Guide Culinaire): Creates vegetable mosaic cross-sections
- 2.
Pâté en croûte (Medieval French charcuterie): Allows even heat penetration during baking
The Science
Primary Reaction
Gelation/structural setting