Just wanna pop by and update on what Chef Willy has in store for us today! He went through the demonstration for 3 different recipes for doing restaurant desserts, desserts serve on plates.
Today, we have the Assiette Masaï Brisure Au Cacao, Moëlleux Chocolat à la crème brûlée vanille and Moëlleux chocolat façon palace.
The Assiette Masaï Brisure Au Cacao a.k.a Plated masaï with cocoa brisure consists of a few components, with a peanut feuilletine base, vanilla bavarian spheres, sacher biscuit, biscuit crumbs and chocolate glaze. I'll share more on this right below!
It's a fairly complicated entremet to bake, but once you get each ingredient going, assembly is a breeze.
Then, according to Chef Willy, creating a chocolate spiral on the plate is the toughest thing of all - and I couldn't agree more!
Next up, we have the Moëlleux chocolat façon palace a.k.a Chocolate Lava! Yes, it does looked a little different from the usual Chocolate Molten lava cakes we get from most of the restaurants back in Singapore.
This lava cake is filled and baked in the cups, and then topped with a frozen vanilla Chantilly covered with craquelin argent; a caramelized chopped almond mixture with silver powder.
The cake is baked on the top but still retains the liquid on the bottom, the chantilly spheres melt on the top, giving it a nice creamy texture during tasting. Still, I prefer mine being slightly more baked around the sides, with the centre being soft and liquid.
Chef Willy probably knows that, as he also introduce another soft cake baked in the ring beurre with icing sugar/almonds - the Moëlleux Chocolat à la crème brûlée vanille.
This cake consists of chocolate moelleux like the chcolate lava, but with the addition of a vanilla creme brulee sphere inserted inside, and baked together. Chef Willy serve his chocolate soft cake with a pistachio ice cream coated with pink pate a glace to prevent the ice cream from melting during the photo shoot.
After the demo today, we had our class photo taken. I was joking with Mew on how our faces seemed to expand sideways term after term, and that we need to buck up before it reaches a 6" pasta size next term! HAHA!
Presenting to you, my plated dessert; Assiette Masaï Brisure Au Cacao!
Breathtaking yes???
I practiced twice on cling film before doing the spirals on the plate, abstract art; as what Chef Willy said to present! I'm actually quite happy with my spirals, but Chef Aum said to make it more round next time. What do you think?
During this practical, each team did a different component of the cake and we shared among 8 of us, who was already standing on one side of the kitchen.
Mew and myself chose to do the Vanilla Bavarian for our group - using the Anglaise method, we pipe the mixture into flexible molds of big and small spheres; one to be inserted inside the entremet, the big one to be glazed and placed on the top.
The rest did the feuilletine, which has to be cut into small discs, the sacher biscuits also cut into small discs and the glace was also done by the time every one was ready to do their assembly.
We also had to do the biscuit crumbs, consisting of the sacher biscuit left overs, with some icing sugar and liquid red colouring combined together and processed in the food processor and processed to fine crumbs, which is then sifted once before use.
That was used to do the masking for the sides. It is a deep rich beautiful colour of Bordeaux!
I find that the challenge here besides the spirals, was on how to handle the mousse. The mousse gets soft really fast, despite being out from the blast freezer minutes ago. The trick is to understand your mousse; it cannot be too frozen, eitherwise it is not sticky enough and your crumbs will not stick to the sides. Yet, it cannot be too soft because the whole entremet will then disintegrates in your hands.
That, my friend, is why you get to prepare 3 individual servings and choose the best out of all 3 to present!
If you have not noticed, it is also the first time we actually get to blow gold powder and use it for our entremet!!! Mad pleased about this! MUAHAHAHA!
A closer look at the layers!
Peanut base, the white sphere is the vanilla bavarian and the darker looking disc is the sacher biscuits, with milk chocolate mousse all around. I get to dig in after presentation, and packed the other two individuals back home!
One of my best work/experience so far! What say you? ;)
Till next time!
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