Entremets Day 1 – Creams!

Making the building blocks for Layered Delights to come – Crémeux of many flavours (vanilla, chocolate, raspberry, pistachio, caramel, passionfruit/mango) and some was used to fill éclairs.

Moist chocolate sponge was made, and Chocolate Dacquoise piped into rings, baked then covered with croustillant (basically a crunchy chocolate layer) then topped with raspberry confit, then another dacquoise layer – to be continued tomorrow with insertion into a mousse and then likely glazed and decorated.

Lessons in glazing – chocolate glaze made today, with a review of neutral glaze.

We bid adieu to Chef Francoise who heads back to France until the next class. We are in the final countdown (9 days left) before course completion and all are racking their brains for secret Santa gifts – what do you give someone you don’t know well, who has no room in their luggage and is leaving the next day on a plane?…. that eliminates the neutral bottle of wine, the edibles, and anything bulky….