[Ferrandi] Week 9: Entremets – Part 1
Week 9, entremets. “Entremets” literally translates to “between servings”, and in pastries this typically refers to desserts composed of layers of mousse, cream, and biscuit. We first learned...
View Article[Ferrandi] Week 9: Entremets – Part 2
The week continued with more entremets. Moka, yet another classic entremet, is for the coffee lovers. To start, we made a simple genoise biscuit, sliced it into three layers, and soaked each layer with...
View Article[Ferrandi] Week 10: Macarons
We took a break from entremets to learn something all of us had been looking forward to for a long time – macarons. The recipes we used are apparently from Pierre Hermé, who has previously taught some...
View Article[Pastry Diary] Un Dimanche à Paris
Like my FACEBOOK PAGE or follow me on TWITTER / 微博! As part of the Intensive Program in Professional Pastry at Ferrandi, all students are required to complete a 3~6-month internship. The school has...
View Article
More Pages to Explore .....