• Training Week 2 – Entremets

    Posted on July 31, 2013 by in Baking, Uncategorized

    A last piece
    Hi Everyone,

    I hope you are keeping very well and not too cold in that part of the World. Here it’s hot most of the time but as you know I am not on holiday but training in a French Pastry.

    The training is well advanced as we already did one week “Ice creams”, one week “Entremets” one week “Plated deserts”and one week “Bread and morning goods”

    My intention was to write a post every weekend to share with you the training, the photots and some tips learnt during the class. Unfortunately, the week end is too short as I have to  rewrite my notes and put in order my recepies buy  some food for the week, go to the landry etc…

    So please excuse me for being so late.

    Week 2, we did Entremets deserts. You are certainly wondering what is an entremet?  Here after Wikipedia’s definition:

    “An entremet (or entremets, from Old French, literally meaning “between servings”) is in modern French cuisine a small dish served between courses or simply a dessert. Originally it was an elaborate form of entertainment dish common among the nobility and upper middle class in Europe during the later part of the Middle Ages and the early modern period. An entremet marked the end of a serving of courses ”

    The cake is readyAnother Piece - copie

    Our entremets during week 2 training were certainly beautifull deserts. They are first displayed at the class buffet the last day of the week, usually on Fridays. Also served as deserts  at the school.I am trying not to eat  deserts  during the week and keep it excptional. Otherwise  I will come back with more then 10 kg on my hips! Believe me, its difficult to resist to all these atractive cakes…In each week session, we are doing at least  5 differenct items. Most of cakes have different textures, flavours, and most of all various techniques.They usually have a base which can be a sponge or a crunch. Then a mousse or bavarian. An inset creamy or fruity texture,  then another mousse  etc… sometimes more than 5 or 6 different textures and flavours which combine very well together and give a harmonious cake/entremet.

    Exotique flavours

    You can see for yourselves hereafter some photos

    Enjoy the post and see you soon

    Lila Bultel

    SabléCitronChocolate MousseAssemblageEntremetWhiteChocolateGlazing

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