Decorating entremets
Saturday, November 19, 2011

Earlier this week, we decorated all the entremets we made last week for the restaurant as well as orders from the school staff members. You can check out the post from last week here, and below are my entremets after adding the finishing touches.

Framboise, a pistachio dacquoise (almond cake) with vanilla cream and raspberries. Just added some chopped green sicilian pistachios and fresh raspberries on top of the cake.

And now for some action in the kitchen. First, we sprinkled sugar on our Equateur (coffee cake with coffee cream and crème brûlée inside). Then, we used an extremely hot metal plate to melt and caramelize the sugar. We repeated this 3 times so that we had a nice crunchy layer, just like what you get on a crème brûlée.

Look at those flames! I'm not sure why but if you hold your hot metal plate close to the sugar-covered surface of the cake for more than 5 seconds, flames start spewing out. Then, you cough and choke on the smoke. Now, multiply this by 24 cakes and imagine how much smoke there was in the kitchen that day.

Here's the finished Equateur.

The next day, we cut one up after to try. From bottom up, we have a coffee dacquoise, coffee mousse, crème brûlée, coffee genoise, and another layer of coffee mousse. This was my favourite of all the cakes we made last week. You can't go wrong with coffee and cream, especially when it's a vanilla bean crème brûlée.

Here's the fruit cheesecake. It’s made of an almond biscuit base, with a fruit jam, and a cream cheese fromage blanc cream. We used the chocolate spray gun to spray a powder-fine layer of white chocolate on the surface of the cake.

And the Soleil indien, an almond biscuit, suprême caramel with and cognac-soaked pears, and Saint-honoré cream.

We also crème brûlée-d the top of this cake in the same way.

The San Marco, a pistachio and chocolate mousse cake. Just added a border of chocolate.

We cut up a San Marco for some afternoon tea time in class.

And finally we have the Opéra, a classic layered cake of almond cake, coffee buttercream, and chocolate ganache.

Now you can see the layers clearly. From the bottom up: jaconde in coffee syrup, coffee buttercream, jaconde in coffee syrup, chocolate ganache, jaconde in coffee syrup, coffee buttercream, and chocolate glaze.

Since there were more than 156 cakes (2 classes x 13 per class x 6 cakes per person) in the freezer these past few days, some of us had a problem with our cakes getting squished or deformed. We're not blaming anyone! But just to make things easier, we moved all our cakes into one freezer and labelled our door. My lovely friend drew all of us as little pigs. That's because Chef calls us les petits cochons.

Well? Let me know what you think. Write me a comment below!