Pomme d’Eve entremet, 04.13.19
What do you get when you combine two types of mousse (caramel/cinnamon and green apple), two types of joconde (one chocolate, one not, both with a calvados syrup soak), a layer of poached apples, vanilla caviar-flecked gel, and cinnamon-infused whipped cream? This high-yield entremet that essentially tastes like an elevated apple pie.
But the added challenge for this particular Cafe Monmichdile bakedate wasn’t any one particular technique, our eternal impatience with rest periods, or any of the usual hiccups with complicated projects. Instead, it’s that we were baking from a cookbook written exclusively in Japanese and French. The ingredients were in French, which the Mich and Dile contingents could tackle easily, but all of the instructions were in Japanese, and even Google Translate was struggling with those. (If you know what “tell input put the refrigerator cars” or “jobs apples are and sour choose what strongly pulpy substance is hard” mean in this context, please reach out.) Instead, we were relying on photos, some previous experience with similar techniques, English translations of similar elements on various blogs, and a generous helping of “here goes nothing.”
All of which is to say: I’m extremely proud that we were able to create this at all, let alone that it’s one of the tastiest we’ve done to date.