Sugared & Spiced

pâtissière in paris, now shanghai

[Ferrandi] Week 9: Entremets – Part 2

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The week continued with more entremets. Moka, yet another classic entremet, is for the coffee lovers. To start, we made a simple genoise biscuit, sliced it into three layers, and soaked each layer with an abundant amount of coffee syrup.

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Cover with a layer of coffee butter cream (I absolutely dislike this cream…it’s super rich and heavy) and sprinkle with chopped walnuts and rum-soaked raisins.

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Rake the side of the entremet to create a pattern.

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To decorate, use a small ring-shaped mold to mark six rings on top of the entremet.

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Using a cornet de papier, pipe buttercream in criss-cross lattice patterns.

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Then, using a piping tip, pipe buttercream around the semi-circle.

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The cross section.

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Roulade Griottines. This was a pretty fun one to make and the result was very eye-catching. We started by baking a thin biscuit and spreading a thin layer of raspberry jam evenly across its surface. Then, as tightly as possible, we rolled the biscuit onto itself to form a tube.

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It’s important to roll the biscuit tightly so it doesn’t fall apart. Put in freezer to set.

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When the roll is frozen, slice into discs of 4mm in thickness.

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Line the mold (pre-brushed with clarified butter) with these biscuit/raspberry jam discs as tightly as possible, and fill the holes with leftover biscuits.

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Fill the mold with vanilla bavarois, a combination of creme anglaise and whipped cream. Sprinkle with griottine cherries.

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Cover the vanilla bavarois with a biscuit a la cuiller soaked in griottine syrup. Freeze again to set.

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Unmold, and finish with a transparent fruit glaze.

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Succès, two dacquoise biscuits sandwiching hazelnut butter cream, with the same decorative hazelnuts as shown in the previous post.

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We also learned how to make decorative roses with almond paste. To start, add desired color to almond paste, and knead the paste to achieve a homogenous color. Next, roll the paste into small balls, and flatten into rounds on the marble.

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Using the back of a spoon, smooth out the outer area of the rounds to form individual petals.

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Assemble the petals to form roses. Easy as that ;)

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Written by sugarednspiced

December 27th, 2012 at 12:51 pm

Posted in ferrandi

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