Entremet trial round 2, although it did not go as smoothly as round one, produced a much better product.
From the bottom up: Hazelnut crunch, carrot cake, cinnamon mascarpone mousse, 50% almond praline cremeux, wrapped in hazelnut joconde, and decorated with carrot chips.
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Looks delicious!
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My food journey through Johnson and Wales as a Baking and Pastry Student
