If you’ve been following this blog you know that I like making entremets (for all you newbies, entremets are multi-layered mousse-based cakes). Well, I made another one.
This is a raspberry and white chocolate entremet with almond dacquoise, white chocolate mousse, raspberry gel, raspberry mousse, whipped white chocolate and coconut ganache, fresh raspberries, and edible flowers.
The matcha green tea macarons that I shared last week were delightful by themselves, but I really wanted to incorporate them some way into an entremet cake.
That’s where this chocolate and matcha green tea entremet with a chewy dark chocolate brownie layer, vanilla crémeux, chocolate joconde cake, a thin layer of matcha mousse, glaçage au chocolat, and, of course, a matcha macaron comes in.
In 1991 Hidemi Sugino won the World Pastry Cup with the Ambroisie, an entremet made with pistachio and chocolate joconde, homemade raspberry jam, dark chocolate and pistachio mousse, and a mirror glaze.
In 2013 I tried to recreate it. I think I did pretty well.
