The final project for the program at ENSP is to create and produce your own entremet. This gave us the freedom to pick our flavors and design of the cake. The first mock trial for the test was this week. My entremet has a carrot cake base, mascarpone mousse, praline cremeux, and a hazelnut joconde.
For the next trial I am planning on changing a few things. I am going to add a layer of hazelnut crunch, add cinnamon to the mousse, and put a decoration on the joconde.
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My food journey through Johnson and Wales as a Baking and Pastry Student
