My first entremet
Thursday, October 13, 2011

Today and yesterday, we assembled our first entremets, the french term for large cakes or pastries. We also prepared more mise en place including plain and chocolate ladyfinger cake, 3 types of chocolate mousse, syrups for cake, and extremely addictive feuillantine praliné (a homemade nutella with crunchy flakes). With this mise en place, we made the following 4 entremets: Feuille d’Automne, Mogador, Feuillantine Choco Praliné, and ForêtNoire.

As usual, these cakes were whisked off to the restaurant right after we finished so I haven’t tried them yet. We will be cutting one of each later this week and I will let you know how they taste. I devoured all my cake scraps, licked my bowls and spatulas (had to help the dishwashers) so I can tell you each individual component was delicious!

Feuille d'Automne. This cake is made of 4 alternating layers of crunchy meringue and chocolate mousse (made with eggs, cream, chocolate, butter). It sounds very sweet but the meringue was made with almond powder and the dark chocolate also helped cut the sweetness. We haven't completed assembling this cake yet so another picture of the final product will be posted later this week.

For the Mogador, which is a chocolate raspberry cake, we brushed the chocolate genoise cake layers with a raspberry syrup. The syrup was made with raspberry juice, raspberry syrup, raspberry liqueur, and sugar syrup. Can it get more raspberry-flavoured than that? Genoise cake is normally not very moist nor sweet which is why a syrup is almost always brushed on top.

Inside the Mogador. On the bottom is a chocolate-almond genoise, brushed with raspberry syrup, a swirl of raspberry jam, and fresh raspberries.

After the raspberry jam and fresh raspberries, we fill the rest of the Mogador with dark chocolate mousse (made with just cream and chocolate).

After the chocolate mousse, we apply a very thin layer of vanilla buttercream, just enough to provide a backdrop for the raspberry jam that will cover the top of the Mogador.

On top of the vanilla buttercream, we apply the final layer of raspberry jam on top and then remove the cake ring. Since our cakes were frozen, to remove the cake ring, we have to heat around the ring with a kitchen hair dryer.

After removing the cake ring, we decorate the sides with cake crumbs and the Mogador is finished. My first entremet!

Today, we started by making a large rectangular biscuit au cocoa (chocolate ladyfinger cake). Just eggs, sugar, flour, and cocoa powder. This will be the base of the Feuillantine Choco Praliné.

Ingredients for feuillantine praliné, an extremely addictive combination of fine crunchy flakes, homemade praliné (made last week), hazelnut paste, and milk chocolate. This is often found inside gourmet chocolates and as a thin layer inside cake to add a contrasting texture (crunchy). To make the feuillantine praliné, we just melt chocolate and whisk together with the remaining ingredients.

Here is a close-up of the feuilletine, one of my most favourite ingredients, after sicilian pistachios and dark chocolate and praliné. I want to eat this with milk as cereal for breakfast. You will never want corn flakes again after having these!

On top of the biscuit au cocoa, we apply a layer of the delicious feuillantine praliné.

On top of the feuillantine praliné, we cover with chocolate mousse. How did we pipe those perfect cylinders of mousse you ask?

Well, we didn't pipe the cylinders of mousse. We used a thick metal ruler with ridges on one end and dragged it across the top of the chocolate mousse. Now the Feuillantine Choco Praliné is completed.

Finally, we move on to the Forêt-Noire (black forest). It begins with a chocolate genoise, cut into 3 thin layers.

We begin by making a chocolate mouse which will make up one of the layers. We also use the chocolate mousse to cover the inner sides of the cake ring so that we can have a nice border when the ring is removed. Before using the genoise, we brush both sides with the syrup form the griottines (candied cherries in a brandy syrup).

On top of the first layer of genoise, we fill with chocolate mousse and griottines. Then, a second layer of genoise is placed on top.

After the second layer of genoise, we fill with vanilla cream, and the third and last layer of genoise goes on top.

On top of the third layer of genoise, we apply just a thin layer of vanilla cream, and then remove the cake ring. We will be covering it all in chocolate shavings later this week.

After class, a couple of us went to have ramen for dinner. After consuming sugar all day, we are always craving for savoury food. We went to Lamen Restauration Rapide, Japonais Taishken (30 Rue des Petits Champs, Paris, Metro: Pyramids). I’ve tried 3 different ramen restaurants in this area now and this is the best so far in my opinion. You can’t compare with ramen from Motomachi Shokudo (they make the most perfect soft-boiled flavoured egg) in Vancouver but it’ll satisfy my stomach while being budget-friendly.

My miso ramen, €7.50. The soup broth is good, not too salty, and doesn't leave your mouth dry like heavily MSG-flavoured bases. The pork is well cooked and almost falls apart. You can recognize this place by the giant pot of boiling broth near the storefront. You know you're getting a slow-cooked soup broth made from over 20 ingredients!

 

One Glorious Comment
  • K8E
    |
    March 25, 2012
    Hi Emily! Hope you are having a good day...we miss you!