Day 15: The One with the Entremets

The end of week three has come and gone as I am writing this blog a day late…life really gets in the way when you are having fun.

Today we finished the two different entremets and the petite gateaux that we had created out of the extra ingredients. We started by working on a chocolate bow out of the white chocolate pieces we set yesterday, we melded them together using melted white chocolate and a freeze spray to get it to set quickly. We did not end up using the chocolate piece on top of one of the cakes as it eventually fell apart, however this was just to show us the technique not to make perfect cake decoration.

After this we worked on creating a yuzu flavored jelly skirt for the mini petite gateauxs, we also made a sable base to set them on. We created a gelatin and agar agar mixture with the yuzu juice and then set it thinly on plastic wrap. Once it was poured and spread out we added dried flowers to give it a pretty look. After we mirror glazed the mini desserts we added a little extra cream on top and then set the jelly skirt on to look like a sunhat. This was an easy way to add decoration to a mini dessert without taking up too much time or trying add precise decor.

We then mirror glazed the mango passion fruit entremet with the yellow glaze, when doing this you have to make sure to use enough glaze to cover every speck of the dessert. We used plastic wrap underneath to catch all the extra glaze and use it again.

For the vanilla almond entremet, we used a velvet spray technique similar to some of the petite gateaus earlier this week. This time we used a spray gun meant for painting fences and sprayed the entire layered desserts. The spray had vanilla bean in it to give a speckled look, you could then add some chocolate decor such as a chocolate band around the sides or the bow on top to add just a little something extra.

Lastly we covered the second passionfruit mango entremet with a neutral glaze to show another technique. The neutral glaze is what we used to cover the apple in the lifelike fruits class from last week, it was saved in the fridge and can easily be used twice. This glaze was then hit with some dried flowers to make a beautiful glossy floral cake.

On Monday we have a guest chef coming in to teach all about viennoiserie or laminated pastries! This is going to be the highlight of my classes as its what I want to learn the most. After that we head into modern tarts and the end of week four, closer to the end than the beginning.