Have you seen them? The super shiny cakes with the poured mirror glaze that are taking over the interwebs right now?
Yeah you have. They are spectacular. I mean come on… Unicorn style shiny cake? YES PLEASE!
Shiny as still water, smooth as glass, seemingly impossible, and glorious to just gaze upon…
Or is it?!?
Allow me to tell you a bit about my experience with these lovely cakes.
They are called entremets and I was first introduced to their glory while a student at The Culinary Institute of America not too many years ago. We created them for the weeks straight in a bakeshop titled “Contemporary Desserts” headed by the most amazing French chef, Chef Stephane Weber.
The desserts were fussy, so much so that they made the European chef’s I learned under seem like cuddly stuffed bears. (And that’s saying a lot considering we got our butts kicked thoroughly on a daily basis.)
The cakes were made with lots of delicate and fancy ingredients and inclusions, most notably mousse.
Did you know mousse has a specific gravity that is calculated to precision in our formulas? (Yeah, we called them formulas, not recipes. It kinda kills me to say recipe now.) Yep. Physicists in the kitchen. But it was important to do justice to this long standing classic in the French Pastry world, so calculate we did.
Of course, there were those who had a difficult time wrapping their heads around the idea of light as air mousse, satin-like crémeux, fruit filled gelées and the likes. I got it. Some did not. It’s not easy in the least and you can’t fault us for not being ready for so much science and numbers in the bakeshop…
The point here is “fussy”. Lots of involved ingredients, but an AMAZING finish! How lovely they are!
Lovely but not necessarily friendly for the home baker unless you are missing some common sense like me. The amount of dishes I’ve created when making these is not reasonable. My family DOES need dishware to eat from. I guess they need to eat period. I swear I’ve never forgotten meal time due to caking.
I swear it.
But I’m here to show you how unfussy they can be when you use some basic ingredients from your kitchen and a little ingenuity! You’ll need some special equipment like a pastry ring, acetate sheets, fun shaped silicone molds, a kitchen torch, and cocoa noir (black cocoa powder).
To see how I poured this gorgeous Unicorn Entremet, watch this video just below. And the catch the how-to’s from Facebook Live videos (and recipes!) below that.
And this is the entremet mold I used for the Unicorn Entremet: http://amzn.to/2lPR3M0
Watch my videos from my live entremet demo with shiny mirror glaze below and grab the recipes as well!
Assembing the Entremets
And one more fun one for good measure:
And as promised, here are the recipes I used…
I hope you give these classic cakes a try. They are spectacular!
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