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Every Year I make myself a birthday cake as it's one of the only times of the year where I can go all out and make a truly intense dessert. I always try and choose something which is way outside of my current skillset and this year was no exception. I decided to try and tackle a mousse entremet and while it was an enourmous amount of work, the result speaks for itself. Aggressively delicious and very beautful, entremet are meant to showcase the skill set of a chef and I think this one did exactly that. Triple berry mousse, gooseberry and brandy compote, pecan dacqouise and white chocolate mirror glaze. I had to pull out every tool in my cooking arsenal for this.

Sorry for the late posting. This took way longer than I thought it would to get finished. I hope you all enjoy!

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A Fancy French Dessert Made Easy: Mousse Entremet

Every year for my birthday I make myself a cake and always choose something that's way outside of my skillset so it's a real challenge. This year I chose to tackle a mousse entremet and I was so thrilled with the results I decided to share the recipe. Triple berry mousse, cape gooseberry and brandy compote, pecan dacqouise and white chocolate and orange mirror glaze, all come together to form this delectable treat. While it is a lot of work, it's actually surprisingly easy to put together if you put in the time, and the end product is enough to impress even the most stubborn dinner guest. Blue pigment for those interested: https://www.spirainc.com/ *Recipe* Dacqouise: 3 egg whites 2X 1/4C Sugar 3/4C Pecans 1/4 Tsp Cream of Tartar 1 Tsp Vanilla extract (optional) Compote: 200g Ground Cherries 2 Tsp Gelatin 1/2C Brandy 1/4C Sugar 3 Tbsn Water Splash of lemon juice Mousse: 2C berries 2 Tsp Gelatin 1/2C + 4 Tbsn Sugar 1 Tbsn Water 3/4 Heavy Cream 2 egg whites Glaze: 300g sugar 200g Heavy cream 200g white chocolate 70g + 100g water 4 tsp (2 packets) Gelatin Coconut flakes for garnish. _________________________________________________________________ Support the show and future projects: Patreon: https://www.patreon.com/thethoughtemporium Ko-Fi: https://ko-fi.com/thoughtemporium _________________________________________________________________ My Social Media Pages: Instagram: https://www.instagram.com/tasteemporium _________________________________________________________________ Special thanks to my amazing patrons: Name ACatThatIsAlsoACat Adam Silver Afrotechmods AKrumm81 Alexander Eisele Alexander Marunowski Alexandre Guhur Ambrose Andre Andrei-Gabriel Andrei-Gabriel Andrej Karpathy andrew james morris Andrew Jewell Andy Anita Fowler Applied Science Ben Reay Bennet Huch besenyeim BPS.space Brad Walker Brady OBrien Brand Caso Brett Poole Chas Evans Chris the Mad Sciencer Comrade Spamuel Cronenberg Jerry Danny Chan danruff5 Dave Yeagly David Choitz Dean Pierce Dmitry Sadovnikov Drew DeVault dstensnes Dustin Parciasepe Elliot Turner emptymachine Enyo Jaravata Eric Brummer Erwan Martin Ethan Roth Eugene Pakhomov Ezekiel Dohmen Filipsi Gal Tibi Harry Pottash Hayden Norris ian burghardt Jack Brown Jack Paschke James Jaroslav Henner Jase Smith Jeremy Jeremy Sagnol Jim Mussared joey garcia John John De Witt Jon Adams Jonas Abreu Jonathan Dashe Jordan Gonzalez Joshua Pedrick Justa Noman Justin Hendryx Justus Wingert karlicoss Kevin Kevin Forsythe kn0tsin Krys Kamieniecki Lambda GPU Workstations Lee Goymer Leon Leon Schutte Leonid Usov Leslie Rohde Liam Scaife Littlenova Louis Cashin Luc Ritchie Marco Reps Martin Haugsand Martin Kemka Matthew Broerman Matthew Reece-Ford Maxwell Meinhard Absalon Michael Chatzidakis Michael Gregg Michael Santiago Michelle Ramanovich Mike Miller modus_ponens Monsyne Dragon Neil Svedberg Nicholas E. Smart Nicholas Fletcher Nico Schlüter Olaf 33 Owen Ashurst Owen Burns Patrick Sweetman Paul Emmerich Paul Klopping Paul Richmond Paul Toensing Pietro Saccardi Piper Elinor Rae McIntosh Rajan Chari Rauni Rikki Guy robert braun Robert S. Rolf Reich Pedersen Ruben Sam Pinches Sean Coates Sebastiaan Schlappi Simon Convey Simon Hallam SkaveRat Soeren Skov Andersen (DK) Strange Mysteries tain TheOneTrueJames TheQuickestBrownFox Tiffany Bennett Todd Gore Toli Tom Bullock Tómas Árni Jónasson Vedran Bajic xj9 Yannik Neuhaus Áva Eriksdóttir

Comments

Sean Coates

Polite suggestion: if you draw the circles on the parchment and then flip it over, you can still see the circles through the paper, but you won't get the graphite into your pastry. It probably doesn't matter too much, but it's good practice.

Jon Adams

Definitely more work than I'd ever do for my own b-day party, but so incredible to see the logical simplicity of the structure and hear a little of the particulars of the food chemistry. Bon appetit! And happy birthday!!!

Daniel Smartt

Did you film any of your previous cakes?

thethoughtemporium

Naw just took pictures, and even then wasn't super consistent with remembering to do so before shoving it into my face