entremet report

7/26/2019 Entremet Report

1/14

M 2502 PATISSERIE AND BAKING

Entremet Report

helor of Cl!nar" Art# an$ %oo$ Ser&!ce Mana'ement (H)

Prepare$ +",

A!man A#"raf -00./P105/o#ha Choo -00./P102Kenn" )n' -00./H103

4a! Pol!t -006/P156


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Table of Contents

History of Entremet -

Entremet Planning 2

Textures

Shape .

Colours 5

Decorations 3Ingredients 6

Equipment and Utensils

Jo Delegation Planning 1

Time !rgani"ation Planning -0

#iche Technique -- 7 -

Conceptuali"ation -.7-5

$itchen %equisition #orm -3

Product Presentation Planning -6


3/14

History of Entremet

Entremets is a &ord deri'ed from !ld #rench &hich carries the meaning of (et&een

ser'ings)* It used to e a dish ser'ed for noility and upper middle class people in

+estern Europe during the end of the ,iddle -ges and the early periods of modern

society* It &as usually ser'ed et&een courses and its ser'ing &as al&ays a sign that a

course has ended and the next one &ould egin shortly*

Entremet in the eginning &as not al&ays dessert. instead it ranged from a 'ariety of

things such as right coloured porridge to &ine fountains designed as castles

accompanied y entertainers* -lthough the dish ser'ed &ould e simple the one thing that

stood out &as the dish &as al&ays prepared in 'i'id colours*

-s time &ent on entremet ecame increasingly elaorate* Poultry and game animals &ere

redressed after coo/ing to resemle the li'ing animal* #oods &ere also prepared to loo/

li/e other exotic animals . to resemle old castles or to as a picture of an epic /night in

attle* Some entremets &ere so huge that they required many ser'ants to carry them*

Today. entremets usually ta/e the form of a s&eet course or a pastry that is traditionally

ser'ed after the cheese course near the end of the meal* In this sense. an entremet is amulti0layered mousse ca/e featuring a 'ariety of textures and fla'ors* It is still intended to

delight oth the palate and the eye and to e not only food ut a form of entertainment*

There are no& many types of equipment used to ma/e interesting shapes such as

pyramid or domes and the technique of decorating these dishes ha'e een refined*

)l$ Entremet Ne8 Entremet 1


4/14

Entremet Planning

!ur group comprised of four people that included -iman. Joshua. $enny and 1a/i* +hen

gi'en this assignment &e first decided to go through the entremet pastry class efore

deciding on &hat our ca/e &ould e in order to ha'e a larger picture on &hat exactly an

entremet is and &hat &ere its necessary components* -fter the class &e sat do&n and

decided on a theme for our entrement &hich is an Egyptian Entremet*

The reason &e decided to go &ith an Egyptian theme is ecause of the old Egyptian

&riting called hieroglyphics* These ancient letters usually dra&n as symols in old

Egyptian ruins could e used as an interesting and eautiful pattern for our ca/e design*

-nother reason for choosing these theme &as ecause it coincided &ith &hat &e thought

our entremet should e* +e &anted to produce a classical and high class loo/ing

entremet and the late Egyptian culture of pharaohs and pyramids &ere a perfect fit for our

ideas* The pharaohs of old &ere considered gods and their eternal resting place the

pyramids are held &ith high regards y people all o'er the &orld*

-lso &e thought that y pic/ing an Egyptian theme &e &ould e gi'en a chance to

experiment on the structure of our entremet* +e planned to incorporate different types oftexture that could clearly represent Egypt in our ca/e such as sand. roc/s. gold and

stone*

Thus once our theme had een decided. &e &ent on to plan on our ca/e)s fla'our. the

ingredients required as &ell as suitale decorations to go &ith our ca/e*

Pharaoh P"ram!$

H!ero'l"ph!c#

2


5/14

Textures

!ur entremet &ill contain a total numer of 2 different elements in it** The first element is

the genes read of our entremet &hich &e &ill sustitute &ith a coo/ie crust made of

either !reo3s coo/ies* +e pic/ed these as our ase ecause it can pro'ide a more stale

crust and the texture of the crumly coo/ie crust &ould represent the gra'el of the

Egyptian terrain nicely*

The second element in our entremet &ould e the nut 4oconde iscuit* This 4oconde

iscuit &e decided to s&itch to preparing a genoise ca/e layer that contain nuts such as

almonds that is nati'e to the Egypt region and it &ill help to pro'ide the ca/e a contrast in

texture &ith the soft and smooth elements as &ell as gi'ing the ca/e and earthy fla'our

due to its nutty nature*

The third element in our entremet is the mousse &hich &e decided for it to e coffee

mousse* Coffee &as chosen ecause it had some historic significance &ith the pharaohs

of Egypt &ere explorers actually disco'ered some traces of coffee eans in their toms* It

&as also chosen ecause of the harmony coffee has in fla'our terms &ith nuts and

chocolate*

The final element in our entremet is the 4elly and &e choose to prepare a cherry 4elly for

our entremet* Cherry &as chosen ecause the fruit represents &ealth ecause during

those times only the really &ealthy could afford to uy cherries* 5esides that it also has

relations &ith the Egyptians as cherries had een culti'ate there for a numer of centuries

efore* 6ot only that &e also felt that cherry as a fruit &as most suitale to e paired &ith

the other elements of our entremet*

Gra&el San$ EarthenBr!c# 3


6/14

Shape

The shape of our entremet &ill e round as it is the traditional shape of ca/es and as

Egypt is a 'ery traditional ci'ili"ation &e felt that maintaining the round shape of the ca/e

&as appropriate*

+e also intend to add in a 'ariety of shapes to the ca/e 'ia the printed 4oconde iscuit at

the side of the ca/e and through the decorations on top of the ca/e* #or the sides &e had

planned to add in square loc/s &ith symols to represent ric/s and o'al lady fingers to

represent pillars*

!n top of our ca/e &e plan to add a pyramid shaped decoration to represent the ancient

architecture of the Egyptians and a free flo&ing decoration as a representation of the 6ile

ri'er &hich played a ig role in the formation of Egyptian culture*

C!rcle

S9are

)&al

Tr!an'le

4


7/14

Colours

The 7 main colours for our entremet are ro&n. lue and gold* There are a numer of

elements of our ca/e that contains different shades of ro&n to represent the earth and

en'ironment of the Egyptian continent* +e use the ro&n colour to sho& the resources

that &ere a'ailale to the Egyptians to uild their empire*

The colour gold in our ca/e &as chosen to represent the &ealth that Egyptian rulers had*

It is no surprise that ecause the pharaoh3s of old &ere considered to e gods. they

managed to otain a considerale amount of &ealth* +e elie'ed that y including the

colour gold into our ca/e it &ould help to ma/e our ca/e loo/ expensi'e and high class*

#inally the colour lue is chosen as a contrast to the dar/ colours of ro&n and gold and

gi'es our ca/e a fresh loo/* It is used to represent the 6ile ri'er in Egypt that &as used as

transportation throughout the &hole /ingdom* It is also pic/ed to represent freedom in our

ca/e ecause a ri'er flo&s &here'er it &ants to*

5


8/14

Decorations

#or the decorations of our ca/e &e planned to use a 'ariety of techniques to produce high

quality decorations* The first decoration &e &ould li/e to add is a pulled sugar structure*

The structure &ould e cur'y to represent the 6ile %i'er in our ca/e and it also pro'ides

colour to our ca/e and a difference in shape* This decoration &ill e lue in colour and it

&ill e placed on top of our ca/e*

The second decoration &e decided upon is a spun sugar pyramid* Using a triangle

shaped mould. &e &ill spun sugar on top of it to create a pyramid shaped decoration to

e placed on top of our entremet* +e elie'e that the texture of the spun sugar &ill gi'e

our entremet a classy feel compared to a solid pyramid decoration*

The third decoration &e had planned &as to spray or paint cherries &ith an edile gold

colour* +e &anted to ma/e the cherries gold in order to sho& &ealth in our ca/e and to

ma/e the cherries more presentale instead of 4ust putting them on top as it is*

!ur fourth decoration &ould e chocolate sha'ings that &ill e made y using tempered

chocolate and it &ill e surround the outer top layer of our entremet* +e decided to use

this decoration to gi'e our entremet a order so that the ca/e loo/s more presentale andthe order &ill amplify the other decorations placed on top of the ca/e*

!ur fifth decoration for our entremet is to sprin/le the top &ith a mixture of edile gold

glitter. cocoa po&der. and crushed digesti'e iscuits in order to create a sand li/e texture

for our entremet* It &ill also help to ma/e our entremet more colourfull through the

comination of the colours ro&n. gold and &hite*

#or our final decoration &e plan to use chocolate. fondant and lady fingers to produce the

outer ring of our entremet* +e &ill dra& and cut Egyptian symols out of the fondant and

stic/ them to chocolate loc/s and arrange them et&een the lady fingers* Doing so &ill

ma/e our Egyptian theme more clear and apparent*

6


9/14

Oreo Cookies All Year Unit reuire! UnitPrice"#$%

TotalPrice"#$%

5utter -ll 8ear 9:: g ;7*;:


10/14

Euipment an! Utensils

,ixing 5o&l

+ire +his/

+ooden Spoon

Spatula

Scrapper

Silicon Pad

$itchen -id

%ing ,ould

Triangle ,ould

!'en

Parchment Paper

Plastic +rap

Torch

Talespoon Teaspoon

Pots

,arle Taletop

Thermometer

$nife Hieroglyphic ,ould

Symol ,ould

8


11/14

'o( Delegation

Pastry Chef (Joshua Choo)

%esponsile for finding recipe for entremet

%esponsile for fla'our matching of layers %esponsile for coming up &ith a theme for entremet

%esponsile for super'ision of production of entremet

%esponsile for managing other memers of the team

Supply $anager (Aiman Asyraf)

%esponsile for ingredient requisition

%esponsile for finding ingredients

%esponsile for finding price and a'ailaility of ingredients

%esponsile to ensure that amount of ingredients recei'ed is correct

%esponsile for filling in fiche technique and requisition form ased on recipes gi'en

Decoration Chef (Zaki Polit)

%esponsile for finding recipe for decorations of entremet

%esponsile for finding suitale decorations for entremet

%esponsile for the production of decorations

%esponsile for the experimenting of different decorations

%esponsile for costing of ingredients required

Promotion $anager (Kenny Ong)

%esponsile for setting up promotion tale

%esponsile for decoration of promotion tale

%esponsile for coming up &ith a tale layout

%esponsile for promotional pitch for entremet

9


12/14

Conceptuali)ation

Fayers

Pr!nte$

S"m+ol#

Coo!e Cr#t Co:eeMo##e

Cherr" /ell"Almon$

Geno!#e

Side Gie&

Coo!e Cr#t Pr!nte$S"m+ol#

1

4


13/14

Top Gie&

Spn S'arP"ram!$

Gol$ Pa!nte$Cherr"

%ree %ormS'ar

Cr#he$B!#c!t Gla;e

Coo!e Cr#t

1

5


14/14

Pro!uct Presentation

+e plan to decorate our tale using comination of light ro&n and gold cloth to gi'e an

illusion of a dessert to the people 'ie&ing our tale* -fter that &e plan to ma/e our ca/e

stand out of paper mache pyramids and paint them gold* +e &ill cut the top half of the

pyramid and place our entremet on top of the pyramid* !ther decorations &ould include a

pharaoh sarcophagus. camels and a chest containing treasures such as golets and

4e&els* The sarcophagus &ill also e made out of paper mache .the camels &ould e

figures or dolls and &e &ould ma/e the golets y spray painting them using the colour

gold and &e plan to use coloured plastic 4e&els that can often e found sold at children

toy stores* +e &ould also decorate the sides and ottom of our tale y pasting

hieroglyphics symols cut out of cardoard and painted lac/*

Using all of the mentioned decorations. &e are confident that &e are ale to exhiit to

'ie&ers of our tale aout our theme &ithout causing any confusion *

Sarcopha'#

Camel

Trea#re

1

entremet report

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