Velvet sprays

Velvet spray for entremets

Are you passionate about baking and want to perfect your desserts with a velvet spray? Give your entremets a professional and elegant finish with these sprays. To achieve flawless decorations, discover our tips and tricks: master velvet sprays and transform your creations into true gourmet works of art!

What is a velvet spray?

Velvet spray is a mixture of chocolate and coloured cocoa butter, specially designed to give your desserts a textured and velvety finish. Ideal for decorating entremets, yule logs or frozen desserts, it is available in a wide range of colours: white, brown, red, gold, and many more.

What's great about velvet sprays is that you can combine several on the same entremet to create gradients or mix colours. The result will be unique and spectacular. For example, pair gold and red for your Christmas yule log, or white and blue for a Frozen-themed birthday.

In our online shop, you will find velvet sprays from three different brands: Silikomart, Decora and Funcakes. Here is a summary of all the velvet sprays.

• The Silikomart spray can cover four yule logs or four entremets of 18 cm in diameter with a thin layer.
• The Decora and Funcakes sprays can cover 1 to 2 yule logs or 1 to 2 entremets of 18 cm in diameter with a thin layer.

For an impeccable result, consider using one of our moulds available in the "silicone moulds for entremets" category.

How is the velvet effect created?

The velvet effect is created by the thermal shock between the velvet spray, composed of cocoa butter, and a frozen surface. When sprayed, the cocoa butter solidifies immediately upon contact with the cold, creating a granular and matte texture that resembles the look of velvet. This reaction is essential for achieving a uniform and elegant finish, enhancing your entremets or frozen desserts.

On what surface should velvet sprays be used?

Velvet sprays must be applied to a frozen surface, such as:

• An entremet
• A mousse
• A sponge cake

Preparation steps

1. Preparing the spray

For optimal use, place the spray in a jug of lukewarm water (25-35°C) for 10 minutes. Tap water is perfectly sufficient. Warning: never use boiling water, as this could cause the spray to explode. This step is essential to liquefy the contents and ensure a uniform spray.

2. Protecting your work area

Velvet spray is very volatile and once sprayed, the cocoa butter and chocolate are difficult to clean. To avoid making a mess of your entire kitchen, here is a simple tip: use a tall cardboard box. It will effectively protect your work area.

Also use a turntable, cover it with a sheet of baking paper and place your entremet on top. Then place everything in the box before spraying.

How to proceed

1. After soaking your velvet spray in lukewarm water (25-35°C), shake it well to mix the contents.

2. Hold the spray at a distance of 15 to 20 cm from your dessert to achieve a uniform texture. Too short a distance will make the velvet thick and uneven.

3. Once your dessert is covered, place it in a cardboard box.

4. Then place it in the fridge.

5. Allow your entremet to thaw for 6 to 8 hours in the fridge.

6. Clean the nozzle with very hot water after each use to prevent it from becoming blocked.

Are you preparing a frozen dessert?

Spray your entremet at least 4 hours before serving. Once spraying is complete, place it in an airtight container and put it back in the freezer. Take it out 15 minutes before serving so it reaches the ideal temperature.

Storage

Velvet sprays must be stored away from heat, flames and sparks. Do not expose them to sunlight or temperatures above 50°C. These sprays are extremely flammable products and may burst under the effect of heat.

How to use a velvet spray?

FAQ

My spray isn't working, what should I do?

1. Warm the spray by soaking it again in lukewarm water (25-35°C) for 10 minutes.

2. Shake it vigorously to mix the contents well before use.

3. Clean the nozzle with hot water to unblock it.

What are the common mistakes to avoid?

- Spraying too close: this produces a thick and uneven effect, and you risk not having enough spray to cover your entire entremet.

- Dessert not frozen enough: the velvet effect will not form properly.

- Spray not shaken properly: this leads to uneven mixing of the components, creating a non-uniform colour and/or uneven texture.

Can I spray my thawed entremet?

No, it is essential to spray your entremet while it is still frozen, otherwise the velvet effect will not form.

Can I put my entremet back in the freezer after spraying it?

Yes, it is perfectly possible to put your entremet back in the freezer after spraying.

How many yule logs or entremets can I spray with a single velvet spray?

• Silikomart 250 ml: One bottle can cover 4 yule logs or 4 entremets of 18 cm in diameter with a thin layer.
• Funcakes and Decora 100 ml: one bottle can cover 1 to 2 yule logs or 1 to 2 entremets of 18 cm in diameter with a thin layer.

Can I spray my frozen dessert?

Yes, you can spray your frozen dessert but make sure to do so at least 4 hours before serving, then put it back in the freezer.

With these tips and tricks, you are now ready to master velvet sprays. Let your creativity run free to enhance your desserts and impress your guests. Need a little more inspiration or equipment? Browse our online shop to find everything you need to create entremets worthy of the greatest pastry chefs.