French entremets continuing education

Sat 5/10/13

I have just completed a two day entremets continuing education class, with the recipes designed by Paul Kennedy, one of Savour's teachers. Basically, this class was a step up from the first entremet class, the aim being to add more texture to the entremets. We did five entremets in total. As I've previously mentioned, I don't name the cakes/ desserts & I don't always get the origin of the name. I simply give you the name to help distinguish between the products. The flavour profiles are as follows:

 

This entremet is named Maui, to reflect the tropical flavours found in its layers. From top to bottom, the layers are:

- caramelised milk chocolate bavarois

- pineapple compote

- coconut sponge

- a second layer of caramelised milk chocolate bavarois

- a crispy peanut croustillant

- coconut dacquoise

 

 

Caramel & pear make up the flavour profile of Gaia. More specifically, the layers from top to bottom are:

- vanilla mousse

- poached pear gelee

- caramel smoothie

- another layer of vanilla mousse

- salted cramel

- almond pain de gene

 

 

 

 

This entremet was made as a slab so you are able to see the layers it contains. It contains some flavours you probably wouldn't expect to find in a cake or dessert. They are as follows, again from top to bottom:

- a chocolate plaque

- coffee & milk chocolate Chantilly

- pinenut praline croustillant with Asian five spice

- orange ganache

- chocolate biscuit soaked with a Cointreau syrup

- pinenut praline croustillant with Asian five spice

- orange ganache

- chocolate biscuit soaked with Cointreau syrup

As I mentioned, some flavours not usually associated with a sweet. Surprisingly, it was rather delicious. There was a definite flavour of pinenuts & then the five spice.

 

 

 

This entremet, Garapinada, combines the classic flavour combination of chocolate, red berries & vanilla. From top to bottom, the components are:
- chocolate Bavarian cream
- red fruit gelee
- vanilla cremeux
- a second layer of chocolate Bavarian cream
- crispy praline craquant
- chocolate pain de gene

 

 





 

This striking looking entremet, named Regaliz which means licorice in Spanish, is a variation on the second one shown, Gaia. The caramel flavours have been substituted with licorice, including a kick of sambucca to boost the aniseed flavour. The vanilla & pear layers still make an appearance though the pear has been poached in a black poaching syrup to colour it black. A black biscuit collar has been added as contrast to a white glaze. The components are, from top to bottom:

- vanilla mousse

- poached pear gelee

- licorice cremeux 

- vanilla mousse

- almond pain de gene