Week 40: entremets- hazelnut cake and crunch, white chocolate and coffee moose, with a butterscotch glaze
Went off of this recipe only i used a roind cake ring instead of a square one. I'm not happy with how the carmalized hazelnut crunch turned out, as it became way to solid, and the glazing didnt want to stick to the sides of the cake, but all the flavors were absolutely amazing?
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That's nice and all, but why the hell would you cut it like this??
It's an entremet, so you aren't exactly supposed to take large cuts. The pastry chef at the restaurant i do the occasional shift at suggedted cutting it this way so that everyone could get a slice while also showing off the cake.
Butterscotch glaze looks and sounds amazing.