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.
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.
Rake the side of the entremet to create a pattern.
To decorate, use a small ring-shaped mold to mark six rings on top of the entremet.
Using a cornet de papier, pipe buttercream in criss-cross lattice patterns.
Then, using a piping tip, pipe buttercream around the semi-circle.
The cross section.
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.
It’s important to roll the biscuit tightly so it doesn’t fall apart. Put in freezer to set.
When the roll is frozen, slice into discs of 4mm in thickness.
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.
Fill the mold with vanilla bavarois, a combination of creme anglaise and whipped cream. Sprinkle with griottine cherries.
Cover the vanilla bavarois with a biscuit a la cuiller soaked in griottine syrup. Freeze again to set.
Unmold, and finish with a transparent fruit glaze.
Succès, two dacquoise biscuits sandwiching hazelnut butter cream, with the same decorative hazelnuts as shown in the previous post.
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.
Using the back of a spoon, smooth out the outer area of the rounds to form individual petals.
Assemble the petals to form roses. Easy as that ;)
