Susie's Week of Entremets at Le Cordon Bleu

Susie's first week of professional development pastry courses at Le cordon Bleu in Paris covered what the French style as entremets. A curious word, entremet is sometimes translated as a "side dish," or a dish served between other dishes, and sometimes loosely as "desserts." Today, at least at Le Cordon Bleu in Paris, entremet refers to a "layered dessert," or dessert with multiple components.

Anyway, you get the picture, or will now:

Velours - layers of chocolate cake, chocolate mousse, and raspberry cream, topped with mousse, chocolate glaze and raspberries:

Macaron à la Rose - macaron layered with rose mousseline cream, fresh raspberries and litchi fruit, topped with rose petals:

Fleurs de Neige -- "flowers in the snow -- chocolate shortbread base with layers of white chocolate mousse, passion cream and chocolate cake; white chocolate glaze and mini macarons on top:

Cara Epices et Poires - spice cake layered with honey sauteed pears and vanilla banana cream:

Entremets Citron Framboise -- almond cake layered with lime cream and raspberry coulis:

Carré Gourmand -- chocolate cake with orange marmalade, layered with chocolate mousse, toped with ""crumble" (shortbread cookies):

Caramel Abricot -- chocolate shortbread base, layered with chocolate cake, praline chocolate crunch, roasted apricots and caramel mousse:

Sablé Breton Pistache aux Fruits de Bois -- pistachio shortbread base, layered with pistachio mousseline, raspberry cream, and topped with fresh berry mixture:

This week - confections and chocolate!

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