Ispahan Rose and Lychee Entremet (2 DAY COURSE)
Join us at Baker’s Brew Studio for a rewarding two day course and learn how to bake an Ispahan mirror glazed entremet cake! Inspired by Pierre Herme’s popular Ispahan flavour, this unique and sophisticated cake will definitely impress your friends and family. The cake consists of a light and floral rose mousse layered with a fragrant lychee jelly, raspberry compote and almond dacquoise sponge.
In addition to learning the essential French techniques of baking, assembling and glazing an entremet, you will also learn the art of tempering chocolate and get a chance to create your own realistic white chocolate feathers. Decorate and bring home your very own 7” entremet cake at the end of day two!
About the Course
By attending this course, you will learn:
Day One (3.5 hours):
- How to make a rose flavoured mousse
- How to prepare raspberry compote and lychee jelly layer inserts for entremet
- How to bake an almond dacquoise sponge
- How to make a coloured mirror glaze
- Assembling the entremet cake using the upside down method
*At the end of day one, your assembled cake will be left to set in the freezer overnight.
Day Two (2 hours):
- How to prepare the mirror glaze and achieve a glossy effect without bubbles
- Glazing a frozen entremet cake with 2 colours
- How to temper white chocolate using the tabling method (demonstration only)
- How to make white chocolate feathers
- Decorating the entremet
Details:
- Duration: 5.5 Hours (Over two days)
- Type: Full Hands-on
- Recommended age: 21 Years Old and Above
- Equipment, ingredients and packaging will all be provided
*Students will work in PAIRS to prepare the components but will assemble their own 7" Ispahan Rose and Lychee Entremet INDIVIDUALLY
