Entremets

My third week here at ENSP, was all about Entremets. I was very excited for this class because this is one pastry that France is known for; almost every bakery sells them. Theses entremets are different from the ones back in the states. They are smaller, and are more up to date with the time. For everyone who does not know what an entremet is, it is a multi-layered mousse cake, with a variety of textures and flavors.

I had Chef Richard again for this class! This class began on Tuesday March 2nd, and ended on that Friday. Monday was a holiday here in France. It is the day where everyone celebrates Easter.

During the week we focused on five entremets. Each day we focused on a certain component for each entremet. By the end of the week, on Friday, we held a buffet to show off all of our entremets we made.

The entremets we made were Exotique, Pomme 'n' Nuts, Carburer au Café, Tête de Linotte, and Fruits Rouges/Amandes. Each entremet is made up of a crunch component, a creamy insert, a mousse, a sponge, and topped with a glaze.



Exotique Entremet

Pomme 'n' Nuts

Our first entremet, Exotique, is made with Biscuit Dacuoise Coco, Crémeux Mangue Passion, Mousse Coco, and Guimauve.

Our second entremet we made was the Pomme 'n' Nuts. It consisted of Biscuit Noisette, Croustillant Praline Lactee, Compotée de Pommes á la Vanille, and a Mousse Légère Gianduja Lactée. This one is one of my favorite entremets we made all week. It tasted so good.

Another entremet we made was the Carburer au café. This had layers of Biscuit Chocolat, Crémeux Lactee café, Mousse Au Chocolat Noir, and Glacage Ivoire Café. 

Carburer Au Cafe

Tête de Linotte is another entremet we made during the week. It was consist of a Pâté Sablé, Biscuit Brownies, Crémeux Caramel, and Mouse Légère Lactée. This was also a very yummy entremet, and is my second favorite!

Finally, our last entremet we made was the Fruits Rouges / Amandes. This entremet had layers of Croquant Amande, Biscuit Dacquoise Amande, Coulis Abricot, and Bavaroise Amande.

Fruit Rouges / Amandes

Tête de Linotte

 

 

I also had French class on Tuesday and Wednesday this week. Wednesday's class was three hours long. It was the longest class ever. On Tuesday, we watched a French video of a chef making chocolates. We had to translate everything she said. In the end, we learned many kitchen and pastry words. This would help us for when we have to make our own cooking video in French. On Wednesday, class was used to help us prepare for the video. We had to translate our recipe that we will be making. I am not looking forward to this day. It will be fun, but I cannot speak French! We shall see how this goes.

Cross-Section View

It's been a long and tiring week. I am off to a different district in Lyon tomorrow, and hopefully we will be able to book the rest of our trips on the way home!