I love this lesson so much. This celebration cake / wedding cake looks really beautiful. It’s a dark fruit cake inside which has been coated with marzipan and white fondant icing. I piped the flame around the cake using royal icing. Garnished with flowers and leaves that were made of fondant icing as well. I used marzipan to cover the whole cake before I covered the cake with the fondant icing. The reason was to get the cake to be as smooth as possible. As you probably have known that dark fruit cakes look like this:
As you can see the surface of the cake is not as smooth as a sponge cake. That’s why I covered the whole cake with a thin layer of marzipan (2mm) before I put another layer of fondant icing (3-5mm) on top of it. This cake could last up to 5 years as it was made of fruit cake which has a really long shelf-life.
One of my favourite entremets so far , coconut and passionfruit entremet. “Russe”, coconut biscuit meringue ,layered with coconut mousse and passionfruit curd, glazed with white mirror glaze and garnished with tempered white chocolate and macaron shells. I really love this entremet because the flavour is really refreshing, the acidity from the passionfruit curd balanced the sweetness from the mousse, biscuit and the glaze as well. I love the smell of the coconut, and the texture it gives to the biscuit. We fully glazed the cake with the white mirror glaze and garnished with plain macaron shells as well as different shapes of tempered chocolate. It was a really delicious entremet, absolutely fantastic.
Last week’s entremet week ! One of the entremets that I made is chocolate-vanilla entremet. This entremet was made of chocolate mousse, flourless chocolate biscuit and vanilla crème brulée insert. Yup, crème brulée as an insert. The amazing thing about the entremet is I used Varlhona chocolate for the chocolate mousse. For those who have tried Varlhona dark chocolate, you know that Varlhona chocolate has a unique flavour, I think it is more fruity than normal dark chocolate that we eat. The other interesting thing is that I used tonka bean instead of vanilla beans for the creme brulee, which looks like this:
It doesn’t have that strong vanilla fragrance, it has a unique flavour and you can smell the different spices all combined in one bean. It’s really interesting for me because back home I didn’t really use tonka beans.
If you’re wondering about the glaze, we used a spray gun (chocolate milk flavoured) to glaze the cake so it has that unique texture. This is a picture of my chef, Chef Sebastien demonstrated how to use the spray gun. It was pretty cool. Follow my Instagram: nananadyas, to see the video of the demonstration.
This entremet was also garnished with cocoa nib nougatine and shiny chocolate glaze.
Let’s rewind a little. A few weeks ago we had an entremet week, a week when we made entremets. I love those lessons, we learned different types of products that we can assemble as an entremet. The photo above is a chilled cheesecake entremet, layered with scottish shortbread and raspberry gelee insert, glazed with raspberry mirror glaze. It’s a really simple entremet and yet really delicious. It’s almost like a normal chilled cheesecake with but with a little surprise in the middle which is the raspberry gelee insert.
I also made a small version of the entremet (photo on the left) sooo cute and also can be used as plated dessert. I garnished the top of the cake with tempered chocolate which some have been coloured using a coloured cocoa butter. It’s quite a challange for me to work with the cocoa butter, I hope I could do it perfectly by the end of the course.
Okay, so far, this is the most amazing lesson in Superior class. I mean those chocolate works look awesome, yes ? I love this lesson so much, even though I was sick during the practical ugh but I did a pretty good job and I was really happy with the products that I made. I made egg sculpture, chocolate box and bonbonniere. It’s really amazing because all that you see in these photos are made of chocolate. Yup, 100% chocolate, including every small parts in the egg sculpture. Pretty amazing, huh?
I’m really glad because this is my first chocolate sculpture that I’ve ever made and it turned out pretty good, and I have to temper the chocolate by myself which is quite a challenge for me as I have to keep an eye on the temperature of the chocolate. However, the results are amazing. The bonbonniere that you see (the chocolate with ganaches fillings) has different ganaches flavours. They are raspberry ganache, pistachio ganache, milk chocolate infused star anise ganache and they are amazing. Absolutely delicious. And a big thanks to my awesome chef for teaching me , Chef Sebastien !
Behind the scene, I told him that he was too tall, so he laughed, squatted and took another picture with me 😛
Bûche de Noël is a christmas log. It’s made of almond dacquoise biscuit, layered with cointreau mousse and chocolate mousse. Glazed with shiny chocolate glaze and garnished with meringue mushrooms and some tempered chocolates. You couldn’t really see the layers but the cointreau mousse is on the bottom of the cake.
This was the 2nd lesson as Superior student in Le Cordon Bleu New Zealand. I was happy with my product that day because it turned out pretty good. This cake was really nice as it had two different flavours of mousse so that the cake wasn’t really heavy and it balanced the flavour of the cake as well.
Fraisier torte is a french strawberry torte. A torte is a multilayered cake that is filled with various types of cream or fruits.
The fraisier torte that I made was layered with genoise sponge (imbibed with punch syrup) ,sliced strawberries and mousseline cream. Mousseline cream is a pastry cream that is combined with butter until it is light and fluffy (increase in volume). We could also add flavour to the mousseline by adding a little bit of kirsch or cointreau.
I garnished the top of the cake using a marzipan and chocolate writing. Marzipan is made of sugar, honey and almond meal. It is really fun to work with marzipan as you can turn it into any shape that you want. In this lesson, I shaped the marzipan into flowers and leaves. I also use a marzipan for the base of the flowers and I coloured it pink. Unfortunately, my chocolate writing on the cake wasn’t good enough and it kind of ruined the cake. I was really sad because otherwise everything else was perfect. However, I finished making the cake and the taste was absolutely delicious.