![[Ferrandi] Week 9: Entremets – Part 1](https://www.sugarednspiced.com/wp-content/uploads/2014/12/R00495291.jpg)
Week 9, entremets. “Entremets” literally translates to “between servings”, and in pastries this typically refers to desserts composed of layers of mousse, cream, and biscuit. We first learned Feuillantine Choco Praliné, a layered dessert consisting of chocolate biscuit, feuillantine praliné, and praline chocolate mousse. First step, make the feuillantine praliné by mixing melted milk chocolate, hazelnut paste, house-made praliné, and fueilletine. If you haven’t heard of feuilletine, these are caramelized, praline-flavored crispy flakes that can provide a nice crunch to anything you add it to. I’m totally addicted to just eating these by the spoonful.
Above the layer of fueillantine praliné, top with praline chocolate mousse, and make desired patterns with a rake tool.
After letting the entremet set in freezer, spray it with a dark chocolate-cocoa butter mixture for a velvety finishing.
