Graduation with all 3 chefs
Breads and graduation photos are finally being uploaded!
Pain au Chocolat (Chocolate Croissants). Layers on layers on layers on layers…so many layers!!!
My final entremet. All of the layers are the same as the 2nd trial.
The only criticism from the chefs were that my joconde and my glaze were a bit too thick, but my crunch was baked perfectly.
Life has gotten quite busy in the last week. Paris was amazing, my entremet final went really well, and I graduated from ENSP today. Now I’m just packing and getting ready to get on a train bright and early tomorrow morning to Florence. I will try and get pictures from breads class and my final entremet up as soon as possible.
My time in France has somehow dwindled down to eight days. These eight days consist of four in Paris, one in class for the final project (the final entremet), one in class making food for graduation, and then graduation. Then the eighth day will be filled with traveling and I will be in Florence!
Pictures from my bread lab this week will go up most likely by Wednesday evening.
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.
Black Forrest Entremet
Brownie base with a chocolate mousse filling and sour cherry coulis insert sprayed in a dark chocolate spray.