Week 24 of pastry school: advanced entremets! 🍓🍓🍓

This week in school we revisited entremets.
For our assignment, our entremets must include the following 6 components: a crunchy, creamy, gelee, cake, and mousse layer, topped with a glaze and decorations.

I made strawberry entremets that were made up of the following components:

Layers-

Hard meringue with freeze-dried strawberry, coated with a white chocolate chablon (thin layer of tempered chocolate)

Vanilla bean white chocolate ganache

Brown butter vanilla bean genoise, soaked with strawberry sumac syrup

Strawberry sumac mousse

Strawberry gelee with fresh slices of strawberry

Clear glaze (over gelee)

Mirror glaze (over small entremets)

Decoration-

Swiss meringue with sumac and freeze-dried strawberry powder

Strawberry gel

Tempered white chocolate ”petals”

Freeze-dried raspberry crumbles

Hard meringue bark with freeze-dried strawberry and raspberry