This is my prizewinning entremet, that wan me gold at the Waikato Culinary Competition.
The definition of an entremet means 'between servings' is in modern french cuisine, a small dish served between meals. Or simply a dessert. This entremet is a dessert. Entremets are usually dainty french patiserries, that are eaten individually.
I took these entremets to the hostel numerous times when I was trying to prefect the dessert. I had only a few pieces of broken hoops that remainded after I left it on the kitchen bench.
The dessert has many many elements. It has a chocolate alhambra sponge, daquiose sponge, chocolate cremux, orange chocolate shard, orange curd moouse cylinder, tempered chocolate hoops and granished with gold leaf.
I am going to give you guys a bit of warning. If you aren't a great baker, and can't manage to make a cake without the center falling on it's self. I think you will find this one quite a struggle. But if you are ambitious, go ahead!
The chocolate that is used in this dessert is 'dark ghana' from Whittkers. I then flavoured the chocolate with orange flavour oil, that i got from a speciality store. This gave the dessert a bit of sophiscation.
I am going to answer everyones question, 'how do you do those hoop things' Yes I am going to give away my secret technique. Consider yourself lucky reading this blog!
If you were not lucky enough to try one of these, I am sorry but you missed out!
No recipe today guys, this one is super complex being an entremet. Plus its all in my patisserie book back home in NZ. When I am home next I will put the recipe up on the blog. But I really don't know when I will be home again.
Peace and love xxx
