Transcript Entremet Report

Prepared by:
Aiman Asyraf
Joshua Choo
Kenny Ong
Zaki Polit
1004JP89035
1004JP89082
1004JH89086
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.
Hieroglyphics
Pharaoh
Pyramid
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 Bricks
3
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
Ingredients
Oreo Cookies
All Year
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
JuneSeptember
8 nos
14.00
11.20
Dark
Chocolate
All Year
1000 g
26.00
26.00
Baking Powder
All Year
6g
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
Unit required
Unit
Price(RM)
Total
Price(RM)
177.19
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
7
in todays market. Thus we predict the demand for our cake to be high
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
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
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
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
Almond Genoise
Cookie Crust
Coffee Mousse
Cherry Jelly
Side View
Cookie Crust
Printed Symbols
14
Top View
Spun Sugar
Pyramid
Free Form Sugar
Gold Painted
Cherry
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 .
Camel
Sarcophagus
Treasure
16