Entremet and Petite Gateaux, Day 1 & 2!

This is one of the classes that I have really been looking forward to. It is about European style layer cakes and small cakes. Most of the cakes will be made in molds and glazed in some way. The challenge with this class is timing! It incorporates all of the things that we have learned up until now: cookies, cakes, chocolate, ice creams, etc. You will see what I mean with the first few cakes.

Day one was almost purely prep. We made shortbread cookie dough, chocolate glaze, chocolate and vanilla sponge cakes, and a few other small items.

Day two was all about the chocolate entrement (and a little more prep.) It had to be chocolate, plus any addditional flavors of our choosing.

Here is the step by step:

Prep, a ring mold on a turntable and all the smallwares.

A shortbread disk, and a swirl of raspberry jelly.

All smoothed out...

A layer of chocolate cake, soaked with Chambord (raspberry liquor) syrup.

More raspberry jelly.

Chocolate Chambord mousse all around the edges and over the top.

And a layer of frozen raspberries.

Another soaked layer of cake.

More mousse.

And all smoothed out, and off to the freezer.

Done with day two!