Entremets and Petits Gateaux (2ND & 3RD YEAR)

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THIRD YEAR

Dessert Taco: Pistachio Dacquoise, Raspberry cremeux, white chocolate cremeux sandwiched with vanilla sable topped with cream cheese creme Parisienne, garnished with freezer dried raspberries and chopped pistachios
Passion Pavlova: Coconut meringue shell filled with an exotic compote and pistachio lime dacqouise topped with a white garnish, exotic creme filled with a coconut zephyr creme Parisienne and cute mango and pineapple.
Cherry Bomb: On the bottom there is the milk chocolate financier filled with a whipped vanilla bean cream glazed with a shell glazed. Next is a chocolate circle to separate the top and the bottom. The top is a sour cherry marmalade incased in a cherry- cassis cremeux and milk chocolate Bavarian glazed with a shiny cherry glaze.
Cassis Cherry Bites: Cherry Cassis Cremeux, Chocolate Finanicer, Red Glaze, Shell Glaze, Sour Cherry Marmalade, Chocolate Sable

SECOND YEAR

Coffee
Chocolate Mousse with Coffee Cremeaux Entremets (Chocolate Glacage, Chocolate Mousse, Coffee Cremeaux, Flourless Chocolate Sponge, Milk Chocolate Crispy Base)

Carrote
Carrot Entremets (Carrot Sponge, Pineapple Compote, Fromage Blanc Mouuse, White Glacage, Pate a Choux Sponge, Chantilly Cream)

Lemon Lime
Citrus Entremets (White Glaze, Lime Mascarpone, Lime Financier, Lemon Curd, Japonaise)

Mudslide
Chocolate Mudslide Entremets (Chocolate Wrap Garnishes, Chocolate Glaze, Chocolate Mousse, Baileys Ganache, Chocolate Sponge, Crispy Base)

Raspberry
Raspberry Entremets (Raspberry Gelee, Flourless Cake, Chocolate Mousse, Chocolate Glaze)

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Published by Samantha Wojcik

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