Pastry Team USA

Representing the US in the World Pastry Cup

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Ice Cream Cake – 2017 Team USA Entremet Glace Entry

Entremet glace


Pour the Pistachio Parfait in the small Silikomart ring and freeze

Unmold the Pistachio Parfait

Pour the Crème Fraiche Sorbet in the medium Silikomart ring and insert the unmolded Pistachio Parfait ring

Freeze the Crème Fraiche Sorbet ring

Unmold the Crème Fraiche Sorbet ring

Pour the Mixed Berry Sorbet in the large Silikomart mold and insert the Crème Fraiche Sorbet ring

Freeze the Mixed Berry Sorbet

Unmold the Entremet Glace

Place in a glazing rack and glaze with the Maras des Bois Strawberry Glaze at 24˚C

Place on top of the Almond Cake ring

Garnish the Entremet Glace with Reusse Dough Crumble