In this class we learned about contemporary cakes: namely entremets. Here are some photos of the cakes i made:
Lemon Lavender Poppyseed Entremet: lemon poppyseed cake, blackberry lavender compote, lavender bavarian mousse insert, more cake, lemon mascarpone mousse!
“Take 5” entremet: peanut butter mousse, chocolate flourless cake, pretzel crunch, caramel cremeux, chopped toasted peanuts
“Fig Newton” petit gateaux: mascarpone mousse, almond dacquoise, fig spread, oatmeal cookie base
lemon blueberry basil petit gateaux: lemon mousse, basil cremeux, blueberry compote, vanilla shortbread
coconut passionfruit entremet: coconut mousse, passionfruit mousse insert, poached pineapples, coconut dacoise
chocolate praline entremet: hazelnut mousse, chocolate mousse, praline crunch spread, chocolate flourless cake
Catie Rizzo 