Perhaps you are wondering why the hell I always make entremets...well 1st, I love french pastries, I really admire their cakes/pastries with beautiful and elegant decorations made of chocolates and fruits ♥. 2nd, I dont have steady hands that's why I suck when it comes to piping and frosting cake. I tried but I am not satisfied with the outcome. 3rd, I am not a super big fan of buttercream I'd rather eat a cake covered with whipped cream frosting. And 4th, I dont like fondant or marzipan although I am amazed with Buddy (cake boss) everytime I watch him creating beautiful cakes. Fondant cake is indeed very nice specially for photos but I dont like the overly sweet taste and chewy texture.
From top: chocolate glacage, milk chocolate mousse, crème brûlée, dark chocolate mousse,
praliné-feuilleté, hazelnut dacquoise, decor: pearl dust, chocolate sheet and caramelized hazelnut.
praliné-feuilleté, hazelnut dacquoise, decor: pearl dust, chocolate sheet and caramelized hazelnut.
Mmmm...layer upon layer of various complementary flavours and varying textural contrasts.