Andrew Birch

I can recommend Rose's heavenly cakes as well. It's just brilliant. If you want to head down the haute patisserie route (e.g. entremets etc) you can try Kirsten Tibballs' Chocolate to Savour http://www.savourschool.com.au/books/chocolate-to-savour-kirsten-tibballs/product-detail.aspx It covers more than entremet's though - more like an overview of the different products she teachs at her school. The book has clear, step by step instructions. You can also try Sweet Studio - by Darren Purchese or Tartes, Gouters et Entremets by Stephan Glacier, again this has step by step instructions. It is in french and english. http://www.jbprince.com/cook-books-desserts/tartes-gourtes-entremets.asp

Thanks for that feedback. I don't have a spray for the neutral glaze, so I assume i can use a paint brush, or should I slowly pour or dip? I've not used a neutral glaze before. For some reason, I read the gelatin amount to be a gelatin solution- that is a 1:5 gelatin to water mix. I am not sure why, perhaps as the amounts were similar to those i used in a cooking class I did on entremets.

Hello, I want to try this recipe over the festive break. http://www.demarle.com/en/sweet-recipes/tarte-poire-cassis.html After reading and drawing out the layers of the product the only thing I seem to be stuck on is what am I supposed to do with the neutral glaze and the stewed pears. It says to spray the neutral glaze onto the pears (I assume the typo is "square") but there seems to be a lot of glaze. Can anyone explain what they think this step means please. There seems to be varying amounts of each element too, does this make sense or am I overlooking something?