Entremets Passionata

Today I had one of the best practicals ever.

The cake: Entremets Passionata.

The chef: Nicolas Jordan.

The dream team: Cami, Momoko, Adam and I. 

Raspberry and Passionfruit Cream Cake

It was the first time in a practical that we got to work in groups of three or four

to make the cigarette and joconde biscuit cake for the outer shell.

Cami, Momo, Adam and I devised a plan to delegate the work 

to function as quickly and efficiently as possible.

Cami and I was in charge of making the cigarette batter, dividing it in two

and colouring them red and yellow. We painted stripes onto

the baking sheet before freezing it until stable. When the colours have hardened

Momo and Adam spread out the joconde biscuit batter onto it and flattened it 

evenly with an offset spatula. After baking, I cut strips of cake to distribute to everyone 

whilst Cami and Momo kindly measured out our the rest of the ingredients

for the other components. 

The cake is filled with two different types of filling;

passionfruit cream and raspberry mousse, which were composed over

a base layer of chewy coconut dacquoise. It is later finished with a shiny layer of 

raspberry glaze and red fruits.

We really did knuckle down like nobody's business.

And the resulting desserts were very satisfactory in taste and appearance.

I was especially proud of my gateau for this practical, as Chef Jordan

made me smile giddily when he said my cake was a "perfect 100".

I think this cake was particularly successful because I had 

so much pleasure working with the gang and we worked seamlessly together.

So here's to more fun, lighthearted and stress-free practical classes

full of hilarity and camaraderie! :)

x Tal