Practical 12 started right after Practical 11. we had a short break and went back to the kitchen to make the Entremets. Jane and i were working together. Jane made the Galee by soaking the Gelatine in Icy water, Heat the puree with sugar, brought to the boil, off the heat and added the gelatine. poured it into moulds and chilled. I made the Dacquoise by sieving icing sugar, ground almonds and flour, added the ground pistachio. whisked the egg whites with the sugar to medium peak. added a bit of mix to the pistachio paste and then return to big bowl. in 3 inclusions added the dry ingredients and put it in a piping bag and pipe for a bit bigger then size of the ring and another disc for middle.
Then we dusted colour to textured sheet and tempered the chocolate. All went well and i was certain that the chocolate was tempered but we waited for the chocolate we drizzled on the palette knife to set but until it did on the knife we made a very big mistake and instead of melting the chocolate a bit more because it already started to set in the bowl we tried to spread it and it thickened so quickly that we couldn’t spread it at all…we were stuck in the middle…The beloved Chef offered straight away to temper some Chocolate for us but i insisted to temper it myself again! although i have to say it is such a difficult job to stir it so much…anyway, i tempered the chocolate again and we had no time now for the coloured dust etc or any other decorations…we spread the chocolate on the textured mat we got and when it clouded we cut it into squares to the size of the ring with extra 2mm so it will stick just a little.
By then Jelly was cooled and we took it out of the moulds and laid it on the small disc and return to disc. We then made the white chocolate mousse. when mousse was setting we poured it into the ring that was based with the large disc. one ladle and levelled it with ladle and only when we were certain it was set enough we put the small disc with the jelly on it on mousse and topped with some more mousse until top and levelled with the pallet knife and placed in the chiller. Then it was the Glacage turn – we heat the milk added the glucose and bloomed gelatine and added gradually to the melted white chocolate. we prepared a piping bag with melted dark chocolate and when Glacage was in room temperature we poured it on top of the cake and straight away piped with chocolate and with tooth pick we made the decoration. We have waited a bit too much between pouring the glacage and the chocolate piping and i also poured to much glacage on the cake so the dark chocolate dragged itself and decorations was not as perfect as i whited it would be but overall, i was happy with the result.
A very long day has ended and now i have to carry my dirty uniform, 2 cakes and my heavy bag (i always have a heavy bag…im a women…) all the way home. I’m tired.
Chef’s work
My Work
Sinmatok 
I got hungry just by looking at your post! =)
Sorry:) xx