French Gateau & Entremet Principles
About This Course
This comprehensive course delves into the art and science behind classic French gateaux and entremets. You’ll explore the layering of textures—sponges, mousses, bavarois, crunchy feuilletine—and the techniques for creating smooth glazes, mirror finishes, and elegant decorations. Through a combination of theoretical principles and hands-on demonstrations, you’ll learn how to balance flavors, structure components for stability, and plate your creations with professional finesse.
Learning Objectives
Fundamental Structures: How to build entremets layer by layer—choosing and baking the right sponge (génoise, Joconde, biscuit cuillère), creating thin croustillant layers, and assembling mousse and bavarois tiers for height and stability.
Texture & Temperature Management: Techniques to ensure each component sets properly (e.g., mousse firmness, gelatin bloom, glaze viscosity) and how to keep layers distinct without bleeding.
Flavor Profiling & Balance: Pairing fruit purées, chocolate, nuts, and creams to achieve harmonious taste profiles. Understanding acidity, sweetness, and how to cut richness with complementary elements (fruit inserts, crunchy praline).
Advanced Finishing Techniques: Preparing and applying a smooth mirror glaze, torching velour sprays, using transfer sheets, and piping delicate decorations. Learning how to achieve a polished, professional look every time.
Assembly & Troubleshooting: Best practices for unmolding, repositioning, and storing entremets. Identifying and correcting common issues—sogginess, collapsed layers, uneven glazes.
Presentation & Plating: Strategies for cutting perfectly even slices, garnishing with textures (tuile, cocoa nibs, spun sugar), and arranging plated portions so they look as good as they taste.
Material Includes
- Recipe & Technique Booklet: Detailed recipes for sponges, mousses, Bavarian creams, glazes, and decorations, complete with exact temperatures, hydration ratios, and timing charts.
- Step-by-Step Photo Guides: High-resolution images illustrating each stage—folding mousse, pouring glaze, layering bases—that you can reference at home.
- Troubleshooting Checklist: Quick-reference flowchart to diagnose and correct issues like trapped air in mousse or cracking glazes.
- Ingredient & Equipment List: Comprehensive list of specialty items (e.g., acetobacter gelatin sheets, silicone entremet molds, acetate strips) plus recommended suppliers or substitutions.
Requirements
- Requirements:
- For Joconde Sponge (almond sponge):
- 100 g almond flour
- 100 g powdered sugar, sifted
- 100 g egg whites (≈3 large whites), room temperature
- 100 g whole eggs (≈2 large eggs), room temperature
- 30 g all-purpose flour
- 20 g unsalted butter (melted)
- Pinch of salt
- For Bavarian Cream (entremet filling):
- 250 ml whole milk
- 60 g granulated sugar
- 4 large egg yolks
- 10 g powdered gelatin (bloomed in 30 ml cold water)
- 250 ml heavy cream (whipped to soft peaks)
- 1 tsp vanilla extract
- For Glaze (mirror or mousse glaze):
- 150 g granulated sugar
- 75 ml water
- 75 g sweetened condensed milk
- 75 g white chocolate (finely chopped)
- 10 g powdered gelatin (bloomed in 50 ml cold water)
- Food coloring (optional)
- For Assembly:
- 200 g dark chocolate (for base or decorations)
- Fresh fruit or chocolate decorations (optional)
Target Audience
- Pastry professionals seeking to refine or update their entremet repertoire.
- Culinary students intent on mastering haute-pâtisserie techniques.
- Home bakers with intermediate pastry experience who want to tackle more advanced, multi-component desserts.
- Café and restaurant owners who wish to expand their plated dessert offerings with polished French gateaux and entremets.
Curriculum
2 Lessons1h 15m
Fundamentals of Structure and Textures
Creating Mousses and Bavarois
Entremet Assembly and Decoration
Your Instructors
uniquedevservice993@gmail.com
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€8.99
Material Includes
- Recipe & Technique Booklet: Detailed recipes for sponges, mousses, Bavarian creams, glazes, and decorations, complete with exact temperatures, hydration ratios, and timing charts.
- Step-by-Step Photo Guides: High-resolution images illustrating each stage—folding mousse, pouring glaze, layering bases—that you can reference at home.
- Troubleshooting Checklist: Quick-reference flowchart to diagnose and correct issues like trapped air in mousse or cracking glazes.
- Ingredient & Equipment List: Comprehensive list of specialty items (e.g., acetobacter gelatin sheets, silicone entremet molds, acetate strips) plus recommended suppliers or substitutions.
