Tuesday, March 04, 2008

Lesson 17

Today we made Pave du Roy (jaconde sponge with ganache). The Chef instructor made Pave du Roy and Entrements Casino (biscuit sponge rolled with blueberry jam and cream bavaroise). The ganache cake is normal to me but the Entrements is really what i have never seen b4 or at least in SG i've never seen it. The taste for the Entrements is like eating a jell-o cake but smoother the texture is smooth but when you bite into it, it will taste like a soft jell-o.

My Pave du Roy is good. The sponge is spread evenly, the ganache is enough but the top part was slightly uneven. The chocolate deco needs to be clean coz i leave a fingerprint marks (coz i have hot hands so my fingers sticks to the chocs). The deco on top i need to press the comb a bit deeper coz in the middle part i didnt press it deep enough so the pattern didnt show that much.

My presentation of Pave du Roy:



Decorated


Not decorated.


Chefs Entrements Casino:

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1 comment:

Anonymous said...

The Entrements Casino looks nice but wen you say mcm eat jell-o...mcm tak selera gitu...the Pave du Roy looks nice bt the "curvy" pattern tak nampak....i cud almost tastes the Pave du Roy cake now cos im super hungry...i love anytg wif choc..ooh m gg to eat my Ben & Jerry's New York Super Fudge Chunk ice-cream now

Ur dearest sis

March 11, 2008 at 9:11 AM

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