Enterment Practice 1

On Monday we had our first test run composing our entremets, which is our final project. I created an entrement with and almond cookie, orange Bavarian cream, and a cranberry compote, covered in a white chocolate glaze and adorned with candied oranges. We still have to shape them in round, large rings as opposed to petit gateaux molds, so I feel a bit stunted creatively.

Everyone in class had interesting ideas, and it was great to get to taste all of the different flavor combinations. Most of the class did not create the ideal French entrement, because at Johnson and Wales we were never taught all of the very specific dimensions and definitions of an entrement. They can only be 1 inch-to 1.8 inches tall, they must have so many centimeters of space of mouse here and there, etc, etc. But we are learning a lot, and we will have another practice in a week or so. They chefs give us great techniques for molding the inserts, getting the perfectly smooth glaze, etc, so we are certainly learning a lot. There are not such intensely composed desserts in the US, so we have a steep learning curve for even understanding entrements.