Cake: 1-3 sponge cake layers + a filling, taller than 2-3" Tortes: Shorter, denser, multi layers of cakes & fillings, refined decorations, no higher than 2" Entremets: 2" in height, modern/refined decoration, sponge cake may be replaced with other components capable of structure, traditional fillings are replaced with inserts (stabilized creams) Petits Gateaux: small version of an entremet (1 serving size)
This class was an adventure. After having an artisan breads and sugar artistry mindset, being told to make an anglaise for a mousse was like a distant memory. It took some time to pull myself from thinking about the the temperature that yeast thrives and the temperature isomalt should be cooked to, into...the temperature at which gelatin melts and sets.
But, like anything pastry related, I adapted, and here are the outcomes of nine days of mousse, glazes, inserts, going in and out of the freezer, and tempering chocolate for the 50th time:
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Chocolate Mousse Entremet & Petit Gateaux: Chocolate glaze Chocolate cream insert Chocolate mousse interior Chocolate cake base
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Raspberry Bavarian Entremet & Petit Gateaux: Raspberry mirror glaze Raspberry bavarian Vanilla cake insert Raspberry bavarian Fresh Raspberries Raspberry marmelade Vanilla cake base |
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Citrus Petite Gateaux: Lemon french macaroon Vanilla Bean Glaze Lemon curd Vanilla sponge cake Lime mascarpone mousse Lime Financier
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Chocolate Mudslide Entremet & Petite Gateaux: Chocolate spray Vodka chantilly Chocolate mousse Chocolate cake + kahlua syrup Bailey's white chocolate ganache Rise krispy crunch base |
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Tiramisu Entremet and Petits Gateaux: Chocolate discs Coffee soaked ladyfingers Chantilly and mascarpone mousse Sable breton |
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Raspberry Bavarian Entremet & Petite Gateaux (Practical)
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Passion Fruit Entremet: Passion fruit mirror glaze Vanilla cake Passion fruit parfait interior Japonaise base
Homework Entremet: Mystery Basket Ingredient=Honey Modeled after the Jewish Holiday: Rosh Hashanah, where honey is a staple ingredient to the Jewish New Year's common foods: Challah (traditionally made with & dipped in honey) and apples and pomegranates as"new fruits"( fruits that are just coming into season in the fall months). |
Next class: Specialty Cakes
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