The Art of Entremet

Hello All! Last week I did not get a chance to blog, so tonight is overload!

We are on week two of cakes/entremets.

First off, what is an entremet? or what does entremet mean?

Entremet translates to "between servings". Dishes that were intended to be eaten as well as entertain can be traced back at least to the early Roman Empire. In the 14th century entremets began to involve not just eye-catching displays of amusing haute cuisine, but also more prominent and often highly symbolic forms of inedible entertainment.

Today entremet, the term is used to name mousse cakes or cakes with lots of layers and components.

So far we have made 3 entremets. 

Coconut Passionfruit Cake
2  layers of coconut dacquoise ( a think layer of meringue and nut flour), passionfruit mousse, candied pineapple and coconut mousse

 EXPRESS YOURSELF- as Chef Dimitri says!
 So pretty!

Audrey loved this one:)

Next one:
Honey Nougat Mousse Cake
2 layers of pistachio dacquoise, apricot passionfruit gelee, honey nougat mousse and dried fruits and nuts.

 Chef spreading the dacqouise
 Heather with the baked dacqiouse :)
 Let the layering begin!

 Yummmy...like a traditional nougat or torrone, as we like to say in Italian
The last one was an award winning cake from 1997
Chocolate Hazelnut Mousse Cake

1 layer of hazelnut dacquoise, 1 layer of chocolate biscuit, chocolate and hazelnut mousse and caramelized hazelnuts.

 Hazelnut dacqouise with candied hazelnuts
 Baked chocolate biscuit
Filling the last layer.

Now for the decoration on the chocolate hazelnut cake- a chocolate mirror glaze coats the whole cake and we topped the cake with chocolate decorations made by chef Dimitri, which we will be learning in chocolate class very soon.

 Un-molding the cakes
 Glazing the cake with chocolate mirror glaze

 Chef Dimitri's cake
 My cake
 Crystal's cake

Alexa's cake

Come on back this week...we are making more puff pastry and started components for our Raspberry Silk Cake.
Lots more love to come...


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