You’d think I’m fluent in French, think again. There’s a lot of French terms lately. I have to check out my text book every time I try to spell hors d’oeuvres. Try it sometime. Anywhoo, in Advanced Baking class we have been working on Entremes for 3 weeks now. With all of the work and time, I’m sad to say that each group was only responsible for 1 style of cake. Here is a pic of what our groups produced.
They are amazing cakes to look at, however, since they are mostly mousse filled, they are a bit light…so if you are looking for a nice, hearty cake, which is how I like my cake…the denser the better, then these are not for you. I’ll walk you through the process of two of these cakes. My group did the Caramel Chocolate Fleur de Sel Cake.
Our cake was a bottom up assembled cake, meaning that the cake was built then the ring removed, as opposed to an upside down assembled cake where the top of the cake is on the bottom and the cake pan is inverted. We stared with a layer of Almond Bisquit.
You gotta like chocolate to like this cake. I gotta say, I don’t crave chocolate but that Fleur de Sel mousse was awesome. Salt and chocolate is really a good combination. Maybe I should try a Bacon & Chocolate Entreme! Another group did an amazing fruit based mousse cake.
On the Garde Manger front, we left the land of terrines, pate and gallentines and entered the planet of cheese and hors d’oveures. We attempted to make Mozzarella and it was kind of a bust. It was more difficult than I thought it would be.
The curds are massaged into a more pliable state. That’s where our problems began. It never got to the pliable state. I think we will try this again. We also started our Hors d’oeuvre section. Our task was to make and plate up 3 different types ones. On the menu, Blue Cheese Mousse Canape, Feta & Mint Marinated Shrimp and Leek & Goat Cheese Tart. I think we did a good job in flavor and presentation. What do you think?
We are moving on to Wedding Cakes next week. Not actually baking the cake itself but decorating it. We have had a while to think about our designs and will have all week to draw it out. I’m pretty sure mine will be a Hawaiian themed one. Catch you next week.