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Pastry – Entremets workshop

Theme of the workshop was French style cake.
Two superimposed chocolate cakes with mirror glaze
Decoration are prepared with mirror glaze, floral decoration in white and black chocolate and a plastic chocolate ribbon.

Plastic chocolate is a technical terms in pastry, it’s the mixing up of chocolate and sugar syrup

entremet workshop by gastronomicom gastronomic school

 

Mirror glaze is a recipe made with water and glucose syrup. This mix and a very slow cooking (for the evaporation of water) give the shiny aspect and the mirror effectIMG_3433
The workshop lasted 3 hours, all students have achieved the goal.

 

 

 

 

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