This week, I decided to give it another shot. Since I'll be moving to Petits Gateaux, I felt inspired and wanted to try something more elaborate than just cake bases at home. In French Pastry, a complex multilayered cake is called an entremet. It usually has one to two layers of cake and more layers of different creams, mousses and jellies. Sometimes, it has a tart base and most of the time, it's glazed. But it's always very rich in flavor and texture - in most pastry shops, it's made up of 4 to 5 different elements in one.
At school these were some of the entremets we made:
And they were considered the basics. So armed with the Pain d'epices, a bargain square cake ring and some pastry magazines and sites, I set to experiment. Here are pain d'epices entremets two ways (over 2 posts).
White Chocolate and Spicebread
with peach puree
Components
White Chocolate Mousse
adapted from So Good magazine, June 2009 edition
Ingredients
85ml milk
218ml whipping cream
200g white chocolate
3 gelatin sheets
Method
- Pain d'epices
- Peach puree (from here)
- White chocolate mousse
- Strawberry and speculoos crumbs
White Chocolate Mousse
adapted from So Good magazine, June 2009 edition
Ingredients
85ml milk
218ml whipping cream
200g white chocolate
3 gelatin sheets
Method
- Soak the gelatin in plenty of water.
- Whip the cream and store in the fridge until needed.
- Weigh and chop chocolate. Place them in a bowl.
- Boil the milk and add the gelatin, previously drained. Bring to a boil again.
- Pour the boiling milk over the chocolate.
- Whisk in the center until the chocolate turns to a smooth, elastic, glossy texture.
- When the mixture is at 37C, pour over the whipped cream (If the chocolate mixture is less than 37C after being whisked, reheat it over a bain-marie.)
To Assemble:
- Cut the pain d'epices to the shape of the mold and place on the bottom.
- Spread the peach puree immediately after it's cooked in the saucepan.
- Freeze.
- After the peach puree is firm, pour in the white chocolate mousse.
- Freeze.
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