10.11.13

The Astrid


Hello my dearest kitchen dwellers, how are you all doing? I am writing this post filled with a lot of excitement, eager to show you all this latest cake of mine. I've been thinking a lot lately about how to construct a successful entremet. I've tasted some wonderful layered cakes in the past, but have also tasted ones that did not live up to their colorful promise. There are many factors that need to be weighed when deciding on components for an entremet. Structure, texture, balance and aesthetic all need to be considered individually, as well as how they would taste together in a bite. Each layer needs to have a function and needs to contribute to the overall taste and texture of the cake as a whole. For me, it was a fun challenge trying to balance pistachio, white chocolate and raspberry so that no flavor would overpower the other. I wanted the fragrance of pistachio, the acidity of the raspberry and the sweet, roundness of the white chocolate to work together in a nice tasty symphony.


The cake that I came up with is by no means perfect, but I am very proud of it. This cake was tasted by 15 foodie friends and most of them thought that the balance was right and that the flavors work well together. They found also that the pop-rocks in the "pistachio crunch" as a nice wee surprise and adds playful texture to the cake. I topped the cake with some freeze-dried raspberries and pistachio sand to add a burst of color and flavor while still keeping the decor simple and minimalistic.


The layers are as follows:
White chocolate brownie
Pistachio sand, pop-rock crunch
Raspberry cream
Raspberry jelly
Pistachio dacquoise
Vanilla Creme Brulee
White chocolate cream
White chocolate glaze
Pistachio sand and freeze-dried raspberries



Bon Appetit!



Feel free to talk to me or let me know what you think on twitter or instagram @TalitaSetyadi

x Tal


ps. sorry I've decided to keep the recipe secret for this one ;) 

24 comments:

  1. Anonymous10.11.13

    Hi Talita, What a lovely cake !
    But this time you didnt put picture of every component :(
    When you post pictures of every component like you have done at your other recipe, the pictures really really guide me.
    Thx.

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    Replies
    1. I think I need an assistant.. I am finding it so hard to stop what I am doing to take pics of every step as there are SO MANY. But these recipes are quite simple.. You should be ok :)

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  2. Looks great! I will try

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  3. Hi Talita, Im visiting your blog for the first time and im just blown away.. You really make me ambitious. I HAVE to try this. Thanks for sharing such wonderful recipes and may i know how long these entremets can be saved before serving and will refrigeration just do? Thank you so much once again.

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    Replies
    1. Hi, do you by any chance have the recipe for the Astrid cake, i can see in your comment you said that you would try making it so i assume you have the recipe , i've tried contacting Talite but she hasn't yet replied to my message andy chance you have the recipe for this cake.
      Many thanks
      Sara :)

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  4. I subscribe to the question before regarding how long time you think can be made in advance. Can any later be frozen? In this way, I can try to make it for this Christmas in good time...Thank you for all your recipes and especially for this one that came like a gift from Heaven just when I was thinking about a special cake/entremet to wow my guests on Xmas.

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  5. This is what I call Pastry Art!!! ;) Gorgeous...

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  6. Anonymous4.12.13

    Hi Talita, I thought you have posted the recipe some time ago, but why you deleted the recipe?
    I just want to try making this one.

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    Replies
    1. I will keep the recipe secret and release it with my book! Thanks for the question..

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  7. Hi Talita,
    Can i please please please have the recipe of The Astrid cake, i really want to make this cake . My mouth is watering just thinking about it, i will be ever so grateful to you if you could post the recipe up or if you could send it to my email address which is saradoukani_5@hotmail.com.
    look forward to your reply.
    Many thanks
    Sara

    ReplyDelete
    Replies
    1. Sorry I have decided to keep this recipe a secret until I release it in my book..

      Thanks for your question.. please try other recipes in this blog, they are just as precious .. !!

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    2. Anonymous12.8.14

      Beautiful creation, but Oh the suspense!!

      When is the book due out?

      Delete
  8. Hey talita, please show off your recipe. Because, I want to try some recipe of your pastry. Why you aren't show your recipe? Thank u.

    Reply

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  9. Hi Talita, please send me your recipe by mail timea.balintova@gmail.com
    Thank you very much.

    Timea

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  10. Hi Talita!
    I found the picture of Astrid on Pinterest and wanted to make it. It leaded me to your blog! You are very talented. I know it is not easy to create something so beautiful! Not sure if your book came out yet , but would greatly appreciate if you can share the recepie!
    My email: smullokandov@hotmail.com.
    Sincerely,
    Susan

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  11. Hi Talita! I am interested to know how did you achieve the pop-rock kind of sensation?

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  12. Hi Talita! I am interested to know how did you achieve the pop-rock kind of sensation?

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  13. Hello this is beautiful I promise my only question is did you use gelatine in the mousse sections? Thank you.

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  14. Looks like it tastes like a million bucks! My only questions is: How the heck do you get such perfect slices with such perfect edges that none of the layers are smeared?

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  15. That is a pity as our South Africans cannot visit the bakery! I would love to make this for our gourment gild! The recipe please!!!!

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  16. Absolutely beautiful! I am do wanting to make a pistachio dacquoise! I love pistachio and cannot figure why I have not made one thanks so much. This is an absolute pleasure to look at that makes my mouth water. The combination is wonderful. I love entremets. They fascinate me. The flavors are do robust in a gorgeous package.

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  17. Hi Talita..its yummmy nd delicious too but I saw ur entremet picture its Wow Maam plz giv me ur recipe step by step.Its a pleasure to me if i got d recipe here .plz give pistachio darquoise recipe...How do u get a perfect slice plz explain

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  18. Hi there,

    I would really like to make this but there is no recipe. In the comments you said you were releasing it in a book. That comment was in 2014, has your book been released? I would really like to make this for my husband's birthday next week. Thank you!

    ReplyDelete