Sneaking in our own Jardin Secret macarons by Pierre Hermé to the coffee shop. If you haven’t tried this macaron already, you should.
Practical #11 - Plaisir
Was quite fun to make this cake.. most probably because we had the wonderful Chef Walter supervising our class. He showed us how to nicely caramelize the top layer. It was almost like a thin layer of creme brulee on top.
Lesson #11 - Plaisir
This entremet is named after the city of Plaisir west of Paris and is made up a layer of joconde biscuit, topped with a chocolate mousse, and then a vanilla supreme, then a another layer of joconde and finished with a caramelized layer on top. So far we have learned quite a few mousse recipes and they are all different. Some are more fluffy, others more creamy, some have eggs, others just two ingredients and the techniques are quite different as well.
