I was a little surprised to see ice cream as a full week of labs in my pastry program. In the US, ice cream is often it’s own separate entity with ice cream parlours, fro-yo stands, even shops that specialize in ice cream sandwiches (Coolhaus, how I miss thee!). In France, however, most patisseries have an assortment of house made Glace (ice cream) and sorbets in addition to various frozen entremets (cakes).
Having made ice cream several times before, I didn’t think there would be that much to it; but once we went through all the different flavors and applications, it quickly become one of our busiest weeks to date. Here are some highlights:
Sticks of sugar coated Swiss Meringue to use as decoration on one of our frozen entremets
Black current sorbet, my favorite of the assortment we made.
Brrrr! Lining our cake rings with blackberry sorbet. This creates even disks which can later be used to build frozen entremets (cakes).
Financier disk for one of our entremets. This is essentially just a moist cake with brown butter, my favorite so far.
Pistachio Dacquoise (meringue type biscuit) for one of our entremets
Frozen lemons, piped with lemon sorbet.
Vacherin Vanille/Fraise (meringue dessert with layers of cream and fruit). This entremet had a layer of Swiss meringue as a base, followed by a disk of strawberry sorbet and finally topped with vanilla ice cream. We attached our red sugar meringue sticks to the outside and piped tiny mice with Chantilly cream on the inside. I wasn’t crazy about the look of this cake but the flavor was certainly there.
Tiny piped mice
Omlette Norvegienne (baked Alaska). We used a financier biscuit base, followed by a thin layer of chocolate ice cream topped with disk of hazelnut ice cream and finished with chocolate ice cream again. We then piped the entire cake with Italian Meringue spikes.
We torched the Italian meringue to give our baked Alaska some color, crunch and volume.
Love this effect!
Piping out some pink macarons to decorate our entremets
Look at those feet!
My favorite cake of the week, the Velaya. The name of this dessert refers to the region of France Le Puy En-Valey, which is known for Verveine, a green herb liquor that makes an interesting twist on desert. We had a Brittany shortbread base, followed by a thin layer of Verveine cream and then topped with a disk of blackberry sorbet and one final layer of verveine cream. We used airbrushes to spray the entire cake with a pale green colored white chocolate spray, piped some clear glaze dots and topped with some handmade chocolate decorations. This dessert look otherworldly and the combinations of flavors was fresh and exiting.
Another crowd pleaser was the Nougat Glace Moderne which was essential a frozen nougat cake. We made an amazing frozen nougat with honey, raisins, cherries, nuts and candied oranges and smeared it over a pistachio dacquoise. We topped that with a disk of raspberry sorbet and coated the entire outside of the cake with that lovely frozen nougat. We decorated with macarons (although if I made again I would probably omit them), some raspberries, and melted sugar decoration.