Lately, I have become fascinated with Japanese entremets. I have learned how to spell “entremet”, pronounce [on-TRAH-may], and most importantly make an entremet. I also know how to eat an entremet, but that was a skill I honed long before I made this marvellously refreshing recipe by Japanese pastry chef Hidemi Sugino.
Sugino rightfully has a cult following in Japan (and – ahem – in Toronto). His desserts are incredibly artistic and his flavour combinations are exquisite. Sugino only uses enough sugar in his creations to accentuate his delicate flavour combinations. Even dark chocolate proves to be light in his recipes. Consume more content
I was wondering a few days ago what flavours went well with raspberries besides the classic vanilla and rose. I eventually had this idea that chives would pair well with raspberries. Yup. Chives – relatives of the onion. So, I tried to find a recipe online that used chives with raspberries and found none. At that point I questioned whether or not chives were a good choice. Online research made it seem as though chives would complement raspberries as well as Worcestershire sauce would (you know, the sauce that no one knows how to spell). At first, I decided against using chives with raspberries since it would be too risky. But, eventually, I did it anyway just to see what would happen (and to entertain you).
I decided to made a hazelnut dacquoise for the cake layers. Dacquoise is made very similarly to French macarons, except when the nuts are folded in the goal is not to deflate the egg whites (while making French macarons you’re trying to deflate then). Here, you want to keep as much air inside the egg whites as possible so that the cake is light and fluffy.
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