I hope you are keeping very well and not too cold in that part of the World. Here it’s hot most of the time but as you know I am not on holiday but training in a French Pastry.
The training is well advanced as we already did one week “Ice creams”, one week “Entremets” one week “Plated deserts”and one week “Bread and morning goods”
My intention was to write a post every weekend to share with you the training, the photots and some tips learnt during the class. Unfortunately, the week end is too short as I have to rewrite my notes and put in order my recepies buy some food for the week, go to the landry etc…
So please excuse me for being so late.
Week 2, we did Entremets deserts. You are certainly wondering what is an entremet? Here after Wikipedia’s definition:
“An entremet (or entremets, from Old French, literally meaning “between servings”) is in modern French cuisine a small dish served between courses or simply a dessert. Originally it was an elaborate form of entertainment dish common among the nobility and upper middle class in Europe during the later part of the Middle Ages and the early modern period. An entremet marked the end of a serving of courses ”
You can see for yourselves hereafter some photos
Enjoy the post and see you soon