Entremet

An entremet (French entremets) is, in modern pastry, a refined multi-layered dessert cake assembled from several layers differing in flavour and texture. It is one of the most complex and elegant creations of the confectioner, a true demonstration of mastery.

Historically the word had another meaning: in medieval French cuisine entremets (literally “between dishes”) denoted dishes served between the main courses of a banquet. Today, however, the term has become attached precisely to multi-component modern desserts. A classic entremet is built on the principle of contrast and harmony of textures: a tender mousse, a crisp layer (of praline or thin sponge), a juicy jelly or fruit centre (a crémeux, a compote), and an airy sponge base. All this is assembled in layers in a mould, frozen, and covered with a mirror glaze (glaçage miroir) or velvet velour, and then decorated. The aim is that in cross-section the dessert should impress with clear colourful layers, and on the palate give a sequence of sensations: from crisp to creamy, from sweet to sour. The entremet is the summit of the art of haute pâtisserie.