Day 123 – Modern Entremet, Tomato Juice and Turbot Steak – Fri 27th July

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.

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Day 119 and 120 – Create my own entremet – Mon 23rd and Tues 24th July

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.