I feel confident in making entremet cakes now, since we’ve made so many! I can’t believe how many cakes (and layers in these cakes) we’ve made. Today we made a white chocolate mousse that we placed in between layers of almond dacquoise, raspberry gelee, and hazelnut crunch. We’ll finish up this cake tomorrow. Oh, that’s mousse in the picture above. I didn’t even taste it! What’s wrong with me? Am I getting sick of mousse cakes? It’s very possible.
I was concerned with time today since our demo went long, so I didn’t take many pictures. I’m not a very good blogger this week!
I whipped up a frangipane today. I told you before that the French love their meringue; well, they also love their pastry creams. Frangipane is pastry cream mixed with almond cream (almond flour, confectioners’ sugar, eggs, butter, booze).
Don’t you love my photography?
So I made puff pastry (giving it six “turns” total), cut out two rounds, and piped frangipane in the middle of one. The other pastry round went on top, the edges were sealed, and egg wash was brushed on top, twice. Now I’m in the process of scalloping the edges.
I took a picture of Chef’s, so you know what I’m aiming for. It’s called a pithivier. I’m not sure why this is in mousse cakes class, but I’m not complaining.
He’s slicing a pattern of lines on top. I’m not that far yet!
I love Pithiviers! Once you have the pastry it's so easy and very impressive looking when it's done. Don't be afraid of scoring the spiral lines, once it's baked it looks beautiful no matter what!
ReplyDeleteI use frangiapane in my cherry pies too. Have you tried it in fruit pies? Amazing!
I've been wanting to make something with frangipane for a long time, but haven't attempted it yet. Although this post inspires me, I don't think I'll attempt this particular recipe. ;-)
ReplyDeleteI've never even heard of a pithivier until now.
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