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Posts tagged entremet

Posted 1 year ago

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. 

Posted 1 year ago

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. 

Posted 1 year ago

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. 

Posted 1 year ago

Black Forrest Entremet

Brownie base with a chocolate mousse filling and sour cherry coulis insert sprayed in a dark chocolate spray. 

Posted 1 year ago

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. 

Posted 2 years ago

Midterm Practical: Chocolate Entremet

Posted 2 years ago

Week four buffet and our last class photo with chef Richard. 

Posted 2 years ago

Le Temps des Cerises

The bottom layer is a Croquant d’amade (Almond Crunch). The filling is an almond bavaoise and the inserts are a coulee griotte (sour cherry) and an almond dacquoise. It is enrobed in a white chocolate glaze and decorated with macarons.

Posted 2 years ago

 Le Subtile Entremet

The bottom layer is a Pâte Sablé (shortbread) and a Cassis Brownie. The filling is a Mousse Allégée Chocolat au Lait (Light Milk Chocolate Mousse) and a Cassis cremeux. It is enrobed in a dark chocolate glaze with a purple bubble glaze. 

Posted 2 years ago

Mahogany Entremet

From the top up: Biscuit Jaconde, Financier Cassis, Mango Compotée, Passionfruit Mousse, Biscuit Madeline Pistache, and more passion mousse. It is enrobed in a neutral glaze that has been colored orange. 

Posted 2 years ago

Le Citron Praliné

A lemon mousse with a praline cremeux insert and a pain de Gêne sponge base. Instead of glaze, this was airbrushed with cocoa butter colored yellow. 

Posted 2 years ago

Bailey’s Entremet

A coffee mousse with a Bailey’s cremeux and a biscuit chocolate san farina (flourless chocolate cake) base and enrobed in a milk chocolate glaze. 

Posted 2 years ago

Fruit Rouges (Red Fruits)

The bottom layer is a Madeline sponge. The middle layer is a a coulis of different fruits. The top layer is a fruit bavoise. 

Posted 2 years ago

Aurore

The bottom layer is a croustillant blé soufflé, which is puffed wheat (smacks and rice krispies) mixed with praline and milk chocolate. The insert is a pistachio cremeux. The mousse is Bavoise Cannelle, which translates to cinnamon bavarion. It is wrapped in a biscuit Emanuel and it is finished with a clear glaze speckled with cinnamon.