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Entremets and tarts course
Hello,
I have a couple of questions for the Entremets and Tarts course of Chef Antonio Bachour.
- on the Mango entremet tutorial, is it 450 grams of white chocolate Che Antonio uses for the mirror glaze? Or is there a typo in the instructions? I ask because the transcript pdf says 450 (no measurement) but in the video tutorial Chef Antonio uses a 1000ml jar and the white chocolate don’t seem to amount to 450 grams.
- can you please share the brand and size of the silicon molds used for Both the Blackforest and Mango Entremets?
Thank you in advance,
jinathan
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3 Replies
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Hi Jonathan.
The amount of chocolate pieces is correct for the mango entremet glaze.
While it might seem like there is less, this is due to the type of container being used.
Keep in mind that volume and weight are not the same. It may look like less, but the weight is accurate.
We recommend using the recipe guide for quantities and the videos for procedures.
Regarding the molds used by the chef:
For the mango entremet, he uses a mold from Pavoni:
https://pavonitalia.com/en/products/planet-ke024
For the Black Forest entremet, he uses a mold from Silikomart:
We hope this information is helpful.
Best regards.
pavonitalia.com
New silicone pastry moulds which will help you in making spectacular dessert with a peculiar 3D effect studied by Emmanuele Forcone
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This is great! Thank you so much for your help!
Jonathan
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Great! If you have any other questions regarding the courses, feel free to ask, and we’ll be happy to help you out.
Best regards!
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