Restaurant and entremets

This week we had restaurant service and worked on entremets. It took me a while to figure out exactly what entremets are. According to Miriam Webster's dictionary, etymologically, the word comes from Old French meaning "between food", and is a "dish served in addition to the main course of a meal; especially : dessert". Well what is the difference between an entremet and any other dessert classification such as mignardises, chocolates and sorbets? Well they're pretty much cakes; something you'd buy in a patisserie to serve 8-10 people.

Though winter is upon us, we're still using fresh fruits in our desserts, which is quite nice.




For restaurant service we made a lot of interesting dishes. The pre-desserts were an olive macaron with gin/vermouth jelly, a red pepper and raspberry tart with parmesan pate a bomb on top. The main desserts were a fruit filled puff pastry with creme anglaise and pineapple carpaccio with a lime/coconut sorbet and coconut tuiles. We had more chocolates as mignardises. I worked on the pineapple dish, and let me just tell you that it isn't a lot of fun cutting up limes and pineapple when you have a paper cut!











We made six entremets this week; so many that I can't remember which one has what filling, but we used pineapples, berries, pistachio, coffee, hazelnuts, and almonds. They sure are pretty and pretty tasty!









This cake called a San Marco was fun to make. It has chocolate mousse and we sprayed chocolate on top to make it look dusted, covered half the top in glaze, and wrapped the cake in chocolate.