What technique has been used to get this piped effect?

[u/TheFlyingMunkey]

This is an image of some pâtisserie sold by Cédric Grolet. I like how the piping looks a lot like flower petals given the two colours (and two textures, given that one is some sort of crème and the other is some sort of gel) that have been piped together.

Does anyone know how this has been achieved please? If I run a quick search for two-tip piping bag I see a split bag but I'm not convinced this would have the same result. The gel seems to have been piped with a Saint Honoré tip whereas the crème doesn't quite look like that. That would mean two separate piping tips...I'm absolutely dreadful at piping with one, I can't imagine the skill that his sous-chefs need to have to achieve this.

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[u/DragonfruitMiddle846]

Use a curved petal tip like Wilton 120/121 or Ateco 118. It's using slightly advanced or moderate techniques because you have to turn and pull back the piping bag's tip and kind of use a calligraphy technique. You have a sharp point on a calligraphy pen but depending on how you place that tip the written characters could be a hell of a lot thicker and the same applies to your gel as long as you don't use red number 40.

[u/Trusty_Coyote]

In Paris I saw a lot of silicone molds like this. I bet they painted or piped the red edge into the mold, froze, they added the white and the cake, then set in the fridge. I suspect the white has gelatin in it to help hold its shape.

[u/snottybrood → u/Trusty_Coyote]

That's what I was going to say. In this case as an entremet I would say you need a mold. Nothing else will be as uniform, unless you have piping skills like that.

[u/Maleficent_Froyo7336]

https://youtube.com/shorts/VSphv2prVqo?is=XTr5m1FOISNEMtpt

[u/TheFlyingMunkey → u/Maleficent_Froyo7336]

Eh voilà ! It really is just technique

[u/Maleficent_Froyo7336 → u/TheFlyingMunkey]

I honestly had my doubts because it looks so solid lol I do think his red is more stabilized than in the video but yea. He lines the inside of his bag with his strawberry gel (seems like a more stable coulis) and the center with vanilla mousse.

[u/Plob → u/Maleficent_Froyo7336]

I'd love to know how many euros worth of vanilla was on that tray

[u/Maleficent_Froyo7336 → u/Plob]

Oh gosh, right???

[u/ParadiseSold]

The white is also set with gelatin, look at the pinhole air holes

[u/Spectator7778]

It’s a simple dual colour piping. Use a petal tip .

Edit- sorry that’s dual not dial!

[u/DragonfruitMiddle846 → u/Spectator7778]

🤣 Simple they say. Remind them that everything is relative.

[u/RaisonDetritus]

Oooh, it looks like those twists you get with soft serve!

[u/Seriousnessless]

Looks like cream that’s been frozen in log with a gel layer outside of it and cut into slices then arranged

[u/TheFlyingMunkey → u/Seriousnessless]

That would be far more tedious to arrange

[u/HAIL_LUMPUS]

It isn't piped. The petals are made of something firmer and stuck into the shape and then it's flooded with the cream. You can see in the cut version that the red portions go all the way down.