[Cool Synth Music Playing]
Today with Kami — Kami and I — will be making the Venus.
So, Venus is a cake created by Pierre Hermé.
It consists of three flavors: quince, apple, and rose.
So, we will start by assembling the cake.
So, I'm going to start by making the English custard cream and mixing it with the mascarpone.
This is the Rose English Custard Cream.
[sound of mixer whirring]
So, this cream should take one-third of its volume, just by whipping.
So, for the Venus, you also need a Sablée Breton, which is a type of shortcrust.
And you also have the insert, which is quince apple
layered on a biscuit soufflé.
So, the textures are also interesting because this is a very flaky dough,
whereas the cream is very rich and smooth,
and the insert is also has a tangy flavor because of the quince and apple.
So, it's a nice combination.
So, I'm just going to start by putting the Sablée Breton
in the mold and then I'm just going to line this cream onto the sides.
I'm going to line the whole ring,
or else I might have air bubbles on the side, which is not something you want in pastry.
And I'm just going to place the insert inside the cake....
Just making sure it's straight....
A layer a rose cream.
I'm going to use an offset spatula just to scrape the cream — the excess of cream.
You need to deep freeze it.
The thing is I have a small acetate paper....
which I'll which I will peel afterwards.
Once, it's so entirely frozen.
So, now we're going to decorate the cake.
So, we need apples. And we're going to use this machine to actually peel the whole apple
so that we have a long rectangle of just one apple.
We also have here water and lemon juice.
It's just to prevent the apple from darkening.
And I'm just cutting one side at.... We need just a rectangle of six centimeters.
[Ambient Noise]
So, once we've decorated the sides,
we're going to cut the apples for the flower-like decorations.
And then just curb the apple slice like this.....
And place it nicely on the cake.
So, usually we put a very thin layer of a neutral glaze.