[null, {"document_url": "http://bossacafez.blogspot.com/2013/10/vanille-rouge.html", "unformatted_src": "http://farm8.staticflickr.com/7325/10188885364_e34c5c4342_o.jpg", "src": "http://farm8.staticflickr.com/7325/10188885364_e34c5c4342_o.jpg", "formatted_filename": "e c c o", "alt_text": "Vanille Rouge \u30f4\u30a1\u30cb\u30fc\u30e6\u30fb\u30eb\u30fc\u30b8\u30e5", "rendered_width": 640, "rendered_height": 427}, null, {"document_url": "http://bossacafez.blogspot.com/2013/10/vanille-rouge.html", "unformatted_src": "http://farm6.staticflickr.com/5524/10268375346_dd2927f2e9_o.jpg", "src": "http://farm6.staticflickr.com/5524/10268375346_dd2927f2e9_o.jpg", "formatted_filename": "dd f e o", "alt_text": "Vanille Rouge \u30f4\u30a1\u30cb\u30fc\u30e6\u30fb\u30eb\u30fc\u30b8\u30e5", "rendered_width": 550, "rendered_height": 825}, null, {"document_url": "http://bossacafez.blogspot.com/2013/10/vanille-rouge.html", "unformatted_src": "http://farm6.staticflickr.com/5546/10174646964_6b2f7d73b3_o.jpg", "src": "http://farm6.staticflickr.com/5546/10174646964_6b2f7d73b3_o.jpg", "formatted_filename": "b f d b o", "alt_text": "Vanille Rouge \u30f4\u30a1\u30cb\u30fc\u30e6\u30fb\u30eb\u30fc\u30b8\u30e5", "rendered_width": 550, "rendered_height": 825}, null, {"document_url": "http://bossacafez.blogspot.com/2013/10/vanille-rouge.html", "unformatted_src": "https://farm8.staticflickr.com/7186/13433158263_a5933dd70d_o.jpg", "src": "https://farm8.staticflickr.com/7186/13433158263_a5933dd70d_o.jpg", "formatted_filename": "a dd d o", "rendered_width": 100, "rendered_height": 100}, null, null, null, null, null, null]
Vanille Rouge ヴァニーユ・ルージュ wow ok, it must be eons ago (10 months, to be exact!) since i last made an entremet. i was afraid if i don't make one soon, i'll *really* forget how to do it. i was in a mood for something pink and pretty so i decided on a berry entremet. while no stranger to berry entremets (i've made countless - hidemi sugino's paradis, fruits rouges, sous bois etc), i've not made a sliced one like this so i was really looking forward to it. from bottom : almond dacquoise, raspberry gelee, raspberry mousse, biscuit amandes, vanilla bavarois, another layer of gelee

i made this within 3 hours and while it tasted nice, it was nothing really outta the ordinary. on the contrary, the mint, which was supposed to be used as a garnish, complemented the entremet really well and took away some of the tartness from the raspberry gelee. the family and i agreed that a mint component could be incorporated in future so i'm thinking if i were to make this again, i would either substitute the raspberry gelee or mousse with a mint gelee or mint mousse instead.

i was also really surprised at my cake-cutting skills. they turned out neater than i thought, consider i haven't practiced making sliced entremets in a long time. recipe is taken from here, in case you're interested. this one is by chef koji yamamoto of patisserie planetes. if you could remember, i made an entremet called fraise exotique before, its by the same chef and i think his sliced entremets look really awesome! can't wait to try making other creations of his.


Tags: cakes , entremets and petits gateaux , japanese , pastry chefs