Put on your shades because it's time for another high-gloss cake. How do you like the reflection of the microwave in this shot? Why they grouped all the shiny cakes together at the end of the course, we'll just never know. But this one was WAY more delicious than the other ones, even if the gloss on the sides leaves a little something to be desired. Oops.
My glazing paste was the right temperature, but sadly, a pastry chef cannot rely on thermometers alone to tell her when to glaze. She must trust her eyes. I went with temperature and watched my beautiful glaze coat my beautiful mousse like a chocolatey curtain...and then I watched it melt off the sides leaving it ugly and mottled. The top still looked damn good though. And you have to cover the sides with chocolated decorations anyway. Sadly, my chocolate decorations were too thin that day and didn't do a great job of camouflaging my glazing error. Whatevs.
My glazing paste was the right temperature, but sadly, a pastry chef cannot rely on thermometers alone to tell her when to glaze. She must trust her eyes. I went with temperature and watched my beautiful glaze coat my beautiful mousse like a chocolatey curtain...and then I watched it melt off the sides leaving it ugly and mottled. The top still looked damn good though. And you have to cover the sides with chocolated decorations anyway. Sadly, my chocolate decorations were too thin that day and didn't do a great job of camouflaging my glazing error. Whatevs.
So it tasted MUCH better than it looked. On the bottom is a hazelnut dacquoise...a nutty kind of spongey cakey thing....(just icing sugar, egg whites, hazelnut powder and sugar) a yummy praline crispy layer, chocolate mousse, thin milk chocolate layer, more mousse....precarious glazing. It was yum.
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