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Tuesday, April 07, 2009

Susie's Week of Entremets at Le Cordon Bleu

Susie's first week of professional development pastry courses at Le cordon Bleu in Paris covered what the French style as entremets. A curious word, entremet is sometimes translated as a "side dish," or a dish served between other dishes, and sometimes loosely as "desserts." Today, at least at Le Cordon Bleu in Paris, entremet refers to a "layered dessert," or dessert with multiple components.

Anyway, you get the picture, or will now:

Velours - layers of chocolate cake, chocolate mousse, and raspberry cream, topped with mousse, chocolate glaze and raspberries:


Macaron à la Rose - macaron layered with rose mousseline cream, fresh raspberries and litchi fruit, topped with rose petals:


Fleurs de Neige -- "flowers in the snow -- chocolate shortbread base with layers of white chocolate mousse, passion cream and chocolate cake; white chocolate glaze and mini macarons on top:


Cara Epices et Poires - spice cake layered with honey sauteed pears and vanilla banana cream:

Entremets Citron Framboise -- almond cake layered with lime cream and raspberry coulis:


Carré Gourmand -- chocolate cake with orange marmalade, layered with chocolate mousse, toped with ""crumble" (shortbread cookies):

Caramel Abricot -- chocolate shortbread base, layered with chocolate cake, praline chocolate crunch, roasted apricots and caramel mousse:


Sablé Breton Pistache aux Fruits de Bois -- pistachio shortbread base, layered with pistachio mousseline, raspberry cream, and topped with fresh berry mixture:



This week - confections and chocolate!

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