Entremet

Ever since I watched the semi final episode of the Great British Baking Show, I've been intrigued and curious about making an Entremet. When one of the judges said that it was at the high-end of patisserie, I determined that I want to make it. All week I researched different ways to make them, and brainstormed flavor ideas. 

Some friends and I had a girls night planned for later in the week, and I figured this would be a good opportunity to try making this fun treat. On the Saturday that I made it, my sweet husband took our little boy and played with him for most of the day. I spent my time making the various components of the entremet. While it turned out pretty well and was very delicious, I'm excited to experiment with it more in the future. I had a blast making! It is so much fun to learn to make new things. :-)

The bottom layer is a vanilla genoise sponge cake, followed by a vanilla coconut creme mousseline, another layer of sponge, a chocolate mousse, and then topped with a homemade layer of marzipan and spun sugar. (I had a lot of fun experimenting with the spun sugar.) 

Most of the recipes I used came from the book Perfect Patisserie, by Tim Kinnaird. 

The next time I make this, I will probably do it more than one day in advance. (Most of the components can be made ahead of time.) This is definitely a treat I recommend making!