Lesson 3: Vanessa Entrement & Apricot Tart with pistachio creme brulee and pistachio strussel

Today we made two cakes; Entrement Vanessa which is a chocolate creme anglaise mousse with vanilla creme brulee (like vanilla creme anglaise w gelatine) on a layer of chocolate viennoise sponge. Its very thick but its okay.

Chef remark for that nice presentation like the bordered chocolate decorations on the side of the cake but cld pipe a border with white chocolate along the cake. The montage wasnt great coz my cream was to runny when i pour in so it run out of the ring he said i cld hv quickly put in the freezer for awhile than place the brulee in, if this ever happens again i'll remember that. He really like the plated one for this, its a new design for me i usually do the viens like now i did something else.

My Entrements Vanesse:




Plated

The other one is Apricot tart with pistachio creme brulee; its a pistachio almond tart filled with 1/2 apricot and pistachio strussel, on top of that is the pistachio creme brulee (like creme anglaise with pistchio paste and gelatine). I thought it wldn't be good but this tart surprise me it wasn't that bad, coz i dont really like almond cream but this is good.

Chef remarks nice presentation. Everything looks good, he said.

My Apricot tart with pistachio creme brulee:



Plated

He said use chocolate glaze instead of couveture chocolate for the plated ones so it will be thin.