So, here’s the completed Entremet, all complete with Cocoa Glace on top.
Here’s the recipe for the glace:
Cocoa/Coffee (Coffoa?? Glace)
1 1/2 tsp gelatin powder / 2 leaves gelatin / 2 tsp agar-agar powder… 232 more words
Right, let’s make no bones about this, I didn’t even know what Dacquoise was until I read Lisa’s blog!
Luckily, I now know it to be an almond (or hazelnut) meringue! 473 more words
So, the Biscuit Joconde Imprime is setting nicely in the freezer. You want it nice and hard as the next part of the entremet is layering the wet stuff and we all know what happens if you dump a load of wet stuff on sponge, right?! 318 more words