HTM 2502 PATISSERIE AND BAKING 2

Entremet Report

Bachelor of Culinary Arts and Food Service Management (HONS)

Prepared by:

Aiman Asyraf 1004JP89035Joshua Choo 1004JP89082Kenny Ong 1004JH89086Zaki Polit 1007JP89578

Table of Contents

History of Entremet 1

Entremet Planning 2

Textures 3

Shape 4

Colours 5

Decorations 6

Ingredients 7

Equipment and Utensils 8

Job Delegation Planning 9

Time Organization Planning 10

Fiche Technique 11 - 13

Conceptualization 14-15

Kitchen Requisition Form 16

Product Presentation Planning 17

History of Entremet

Entremets is a word derived from Old French which carries the meaning of ‘between

servings’. It used to be a dish served for nobility and upper middle class people in

Western Europe during the end of the Middle Ages and the early periods of modern

society. It was usually served between courses and its serving was always a sign that a

course has ended and the next one would begin shortly.

Entremet in the beginning was not always dessert, instead it ranged from a variety of

things such as bright coloured porridge to wine fountains designed as castles

accompanied by entertainers. Although the dish served would be simple the one thing that

stood out was the dish was always prepared in vivid colours.

As time went on entremet became increasingly elaborate. Poultry and game animals were

redressed after cooking to resemble the living animal. Foods were also prepared to look

like other exotic animals , to resemble old castles or to as a picture of an epic knight in

battle. Some entremets were so huge that they required many servants to carry them.

Today, entremets usually take the form of a sweet course or a pastry that is traditionally

served after the cheese course near the end of the meal. In this sense, an entremet is a

multi-layered mousse cake featuring a variety of textures and flavors. It is still intended to

delight both the palate and the eye and to be not only food but a form of entertainment.

There are now many types of equipment used to make interesting shapes such as

pyramid or domes and the technique of decorating these dishes have been refined.

Old Entremet New Entremet 1

Entremet Planning

Our group comprised of four people that included Aiman, Joshua, Kenny and Zaki. When

given this assignment we first decided to go through the entremet pastry class before

deciding on what our cake would be in order to have a larger picture on what exactly an

entremet is and what were its necessary components. After the class we sat down and

decided on a theme for our entrement which is an Egyptian Entremet.

The reason we decided to go with an Egyptian theme is because of the old Egyptian

writing called hieroglyphics. These ancient letters usually drawn as symbols in old

Egyptian ruins could be used as an interesting and beautiful pattern for our cake design.

Another reason for choosing these theme was because it coincided with what we thought

our entremet should be. We wanted to produce a classical and high class looking

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

ideas. The pharaohs of old were considered gods and their eternal resting place the

pyramids are held with high regards by people all over the world.

Also we thought that by picking an Egyptian theme we would be given a chance to

experiment on the structure of our entremet. We planned to incorporate different types of

texture that could clearly represent Egypt in our cake such as sand, rocks, gold and

stone.

Thus once our theme had been decided, we went on to plan on our cake’s flavour, the

ingredients required as well as suitable decorations to go with our cake.

Pharaoh Pyramid

Hieroglyphics

2

Textures

Our entremet will contain a total number of 4 different elements in it.. The first element is

the genes bread of our entremet which we will substitute with a cookie crust made of

either Oreo's cookies. We picked these as our base because it can provide a more stable

crust and the texture of the crumbly cookie crust would represent the gravel of the

Egyptian terrain nicely.

The second element in our entremet would be the nut joconde biscuit. This joconde

biscuit we decided to switch to preparing a genoise cake layer that contain nuts such as

almonds that is native to the Egypt region and it will help to provide the cake a contrast in

texture with the soft and smooth elements as well as giving the cake and earthy flavour

due to its nutty nature.

The third element in our entremet is the mousse which we decided for it to be coffee

mousse. Coffee was chosen because it had some historic significance with the pharaohs

of Egypt were explorers actually discovered some traces of coffee beans in their tombs. It

was also chosen because of the harmony coffee has in flavour terms with nuts and

chocolate.

The final element in our entremet is the jelly and we choose to prepare a cherry jelly for

our entremet. Cherry was chosen because the fruit represents wealth because during

those times only the really wealthy could afford to buy cherries. Besides that it also has

relations with the Egyptians as cherries had been cultivate there for a number of centuries

before. Not only that we also felt that cherry as a fruit was most suitable to be paired with

the other elements of our entremet.

Gravel Sand Earthen Bricks3

Shape

The shape of our entremet will be round as it is the traditional shape of cakes and as

Egypt is a very traditional civilization we felt that maintaining the round shape of the cake

was appropriate.

We also intend to add in a variety of shapes to the cake via the printed joconde biscuit at

the side of the cake and through the decorations on top of the cake. For the sides we had

planned to add in square blocks with symbols to represent bricks and oval lady fingers to

represent pillars.

On top of our cake we plan to add a pyramid shaped decoration to represent the ancient

architecture of the Egyptians and a free flowing decoration as a representation of the Nile

river which played a big role in the formation of Egyptian culture.

Circle

Square

Oval

Triangle

4

Colours

The 3 main colours for our entremet are brown, blue and gold. There are a number of

elements of our cake that contains different shades of brown to represent the earth and

environment of the Egyptian continent. We use the brown colour to show the resources

that were available to the Egyptians to build their empire.

The colour gold in our cake was chosen to represent the wealth that Egyptian rulers had.

It is no surprise that because the pharaoh's of old were considered to be gods, they

managed to obtain a considerable amount of wealth. We believed that by including the

colour gold into our cake it would help to make our cake look expensive and high class.

Finally the colour blue is chosen as a contrast to the dark colours of brown and gold and

gives our cake a fresh look. It is used to represent the Nile river in Egypt that was used as

transportation throughout the whole kingdom. It is also picked to represent freedom in our

cake because a river flows wherever it wants to.

5

Decorations

For the decorations of our cake we planned to use a variety of techniques to produce high

quality decorations. The first decoration we would like to add is a pulled sugar structure.

The structure would be curvy to represent the Nile River in our cake and it also provides

colour to our cake and a difference in shape. This decoration will be blue in colour and it

will be placed on top of our cake.

The second decoration we decided upon is a spun sugar pyramid. Using a triangle

shaped mould, we will spun sugar on top of it to create a pyramid shaped decoration to

be placed on top of our entremet. We believe that the texture of the spun sugar will give

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

The third decoration we had planned was to spray or paint cherries with an edible gold

colour. We wanted to make the cherries gold in order to show wealth in our cake and to

make the cherries more presentable instead of just putting them on top as it is.

Our fourth decoration would be chocolate shavings that will be made by using tempered

chocolate and it will be surround the outer top layer of our entremet. We decided to use

this decoration to give our entremet a border so that the cake looks more presentable and

the border will amplify the other decorations placed on top of the cake.

Our fifth decoration for our entremet is to sprinkle the top with a mixture of edible gold

glitter, cocoa powder, and crushed digestive biscuits in order to create a sand like texture

for our entremet. It will also help to make our entremet more colourfull through the

combination of the colours brown, gold and white.

For our final decoration we plan to use chocolate, fondant and lady fingers to produce the

outer ring of our entremet. We will draw and cut Egyptian symbols out of the fondant and

stick them to chocolate blocks and arrange them between the lady fingers. Doing so will

make our Egyptian theme more clear and apparent.

6

Oreo Cookies All Year Unit required Unit Price(RM)

Total Price(RM)

Butter All Year 500 g 23.20 11.60

Cherry Juice All Year 400 g 17.60 7.04

Flour All Year 1000 g 34.00 1.36

Almond All Year 100 g 32.50 3.25

Glucose All Year 600 g 16.50 9.90

Cherry June- September

8 nos 14.00 11.20

Dark Chocolate

All Year 1000 g 26.00 26.00

Baking Powder All Year 6 g 6.50 0.39

Fondant All Year 250 28.00 7.00

Gold Paint All Year 1 nos 44.50 44.50

Gold Glitter All Year 1 nos 13.00 13.00

Digestive Biscuit

All Year 400 g 5.00 2.00

Cocoa Powder All Year 100 g 24.00 2.40

Eggs All Year 20 nos 0.31 6.20

Sugar All Year 2000 g 2.45 4.90

Corn Starch All Year 70 g 2.40 1.68

Milk All Year 600 g 7.90 4.74

Coffee All Year 280 g 22.80 6.38

Gelatin All Year 16 g 28.50 4.56

Oreo Cookies All Year 600 g 6.20 3.72

Icing Sugar All Year 20 g 4.30 0.09

Cream All Year 500 g 10.00 5.00

Pectin All Year 10 g 26.45 0.26

Total 177.19

Ingredients

So the total cost to produce one entremet would be 177.19 / 2 which equals to 88.60. We then

would mark the price up by 45% to cover other cost such as utilities, rent and labour which will

result in a price of RM126.47 we then would set the price to RM 129.99 as the final selling price.

We find that this cost would be considered reasonable and affordable for consumers to purchase

in todays market. Thus we predict the demand for our cake to be high7

Equipment and Utensils

• Mixing Bowl

• Wire Whisk

• Wooden Spoon

• Spatula

• Scrapper

• Silicon Pad

• Kitchen Aid

• Ring Mould

• Triangle Mould

• Oven

• Parchment Paper

• Plastic Wrap

• Torch

• Tablespoon & Teaspoon

• Pots

• Marble Tabletop

• Thermometer

• Knife

• Hieroglyphic Mould

• Symbol Mould

8

Job Delegation

Pastry Chef (Joshua Choo)

• Responsible for finding recipe for entremet

• Responsible for flavour matching of layers

• Responsible for coming up with a theme for entremet

• Responsible for supervision of production of entremet

• Responsible for managing other members of the team

Supply Manager (Aiman Asyraf)

• Responsible for ingredient requisition

• Responsible for finding ingredients

• Responsible for finding price and availability of ingredients

• Responsible to ensure that amount of ingredients received is correct

• Responsible for filling in fiche technique and requisition form based on recipes given

Decoration Chef (Zaki Polit)

• Responsible for finding recipe for decorations of entremet

• Responsible for finding suitable decorations for entremet

• Responsible for the production of decorations

• Responsible for the experimenting of different decorations

• Responsible for costing of ingredients required

Promotion Manager (Kenny Ong)

• Responsible for setting up promotion table

• Responsible for decoration of promotion table

• Responsible for coming up with a table layout

• Responsible for promotional pitch for entremet

9

Conceptualization

Layers

Printed Symbols

Cookie Crust Coffee Mousse

Cherry JellyAlmond Genoise

Side View

Cookie Crust Printed Symbols

14

Top View

Spun Sugar Pyramid

Gold Painted Cherry

Free Form Sugar

Crushed Biscuit Glaze

Cookie Crust

15

Product Presentation

We plan to decorate our table using combination of light brown and gold cloth to give an

illusion of a dessert to the people viewing our table. After that we plan to make our cake

stand out of paper mache pyramids and paint them gold. We will cut the top half of the

pyramid and place our entremet on top of the pyramid. Other decorations would include a

pharaoh sarcophagus, camels and a chest containing treasures such as goblets and

jewels. The sarcophagus will also be made out of paper mache ,the camels would be

figures or dolls and we would make the goblets by spray painting them using the colour

gold and we plan to use coloured plastic jewels that can often be found sold at children

toy stores. We would also decorate the sides and bottom of our table by pasting

hieroglyphics symbols cut out of cardboard and painted black.

Using all of the mentioned decorations, we are confident that we are able to exhibit to

viewers of our table about our theme without causing any confusion .

Sarcophagus

Camel

Treasure

16