Today we started with a patisserie technical on making a modern entremet. Chef Matthew prepared a entremet of blackcurrant sponge, blackcurrant and vanilla mousses with white chocolate and raspberry crunch.
Next chef Eric took us for a demo and prepared a chilled tomato juice with mascarpone cream, fried basil and parmesan crisp.
Next was a roast turbot steak with crushed potatoes, carrot and kohlrabi cylinders with black olives and an olive oil sauce.
This week in patisserie we had to design and create our own entremet, based on all the things we have learnt over the last 2 terms. An entremet is a multi-layered, multi-textured cake. We had to consider which flavours and textures we wanted to use and then proceed to make and cost it.
I chose to make a white chocolate mousse cake, with a raspberry jelly centre, an orange glaze on top, a pate sablé base and a pink striped almond sponge around the outside.
Here is my completed entremet
and here is a slice showing the inside
And here are all the entremets made by the students in my class.