this post was submitted on 05 Oct 2023
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52 Weeks of Baking

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Welcome to 52 weeks of theme-based baking! A new challenge each week of the year. This is a great way for beginners to learn, and for experienced bakers to expand their skill set and explore their creativity.

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Week 40: entremets- hazelnut cake and crunch, white chocolate and coffee moose, with a butterscotch glaze (midwest.social)
submitted 1 year ago by Uncle_Bagel@midwest.social to c/52weeksofbaking@lemmy.world
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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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[–] Chais@sh.itjust.works 2 points 1 year ago (1 children)

That's nice and all, but why the hell would you cut it like this??

[–] Uncle_Bagel@midwest.social 1 points 1 year ago

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.

[–] Okokimup@lemmy.world 1 points 1 year ago

Butterscotch glaze looks and sounds amazing.