It’s been fun this last week making le Gateau Moka and spelt croissants, which have both been thoroughly tested by myself, climbers and a trusty friend – seals of approval all around and no weight gain at all! Ahem. A nice little venture into the world of French patisserie and a voyage to the past for the Moka.
Then another friend who works in forestry requested a cake for her work leaving do: an M&M’s themed one! I restrained an impulse to run away, steeled myself for decorating (nooooo…!) and transformed a chic French Chocolate and Bergamot entremet into a cheerful cake with a slight childlike quality. My friend liked it that way, turning down a posher alternative in favour of the nice colourful M&M’s border! 🙂
She was also very sweet about a slight accident I had which smashed a little part at the back, now cemented up with spare ganache! I delivered the cake this afternoon and am wondering a little nervously how it was received. Could put the recipe up for you one day if you like!
Since I couldn’t actually eat the mousse cake (sob) I started on my tres leches challenge cake this afternoon with a ‘lighter’ version. Which is top secret of course until our ‘official’ tres leches challenge post this Thursday 14th. Don’t worry, if you’re having a really nutty week you can bring your cake a bit late or at the weekend.
What’s an entremets?
You might have noticed I was casually bandying the word ‘entremets’ around earlier. I’ve always been slightly mystified by what it means ‘exactly’ so I did a little research. Nowadays an entremets for modern pastry chefs is a multi-layered mousse-based cake with various complementary flavors and varying contrasts of texture. Have a look at a slice of Chocolate and Bergamot entremets made last year. There’s a couple of sponge layers studded with pistachios and hazelnuts hiding in there somewhere!But in the past it was a small dish or dessert served between courses, which explains the entre, French for ‘between’. During the middle ages it even evolved into just being entertainment between courses! So if I were to sing a song for you between the salad and cheese courses, I would actually be offering you an entremets! And also a headache.
Hmm, so after eating our mousse cake for dessert we should have another starter or main course, shouldn’t we? To make it an entremets as opposed to an apresmets (après being French for ‘after’). And generally we’d have to eat more….? 🙂
I shall leave you with those food musings and bid you a fond farewell sweet reader. Lovely to see you again! May you always have some handy nibbles, cake or an amusing minstrel to keep you going between courses! And have a great week baking or doing other stuff! 🙂