Entremets are classic French desserts served between meals as a form of a palate cleanser. In modern days, entremets intricately designed layered desserts that are elegantly presented to flaunt their modern designs.
The real treat of entremets come from the excitement and awe from their distinct layers. Eating entremets is a delightful experience for you are not only savoring its epicurean flavors, you are also tasting time and technique. So, go ahead, it tastes more divine when you know you made it yourself.
- Did you know that you can buy the most expensive entremets for £22,000 (US$29,123.60)? Chef Marc Gilbert of the Lindeth Howe Country House Hotel in Windermere crafted an extravagant Faberge Egg dessert with ingredients consisting of champagne caviar, gold, a stunning two-carat diamond. It also contains oranges, peaches, and whisky along with four types of decadent, Belgian chocolate. With that hefty price tag, that dessert is to die for.
Entremet Buying Guide
The first criterion is the entremets’ appearance. Having a shiny, mirror glaze is a basic trait of the fancy dessert. You should see your reflection. Adornments using chocolate or biscuit accents must highlight its visuals and flavors.
The second is the sharp layering. Cutting an entremets in half or smaller pieces is its main attraction. You can tell it’s a superior entremets if the layers are sharply distinguished. A good biscuit base should be firm when lifted but crumbly as soon as it touches your tongue. Milk chocolate mousse and sponge layers act as an airy flavor providing an evanescent mouthfeel.
You can purchase in entremets both in high-end hotels and your premium bakery-cafes. Ask for the season’s specials as it can vary depending on the featured menu.
Entremet Production & Farming in Texas
Entremets are commonly produced in commercial kitchens for hotel use, although some high-end, local bakeries sell entremets in smaller quantities.
Due to its complexity, sourcing the best ingredients for entremets is crucial to maintain its shelf-life. Chocolate, nuts, fresh and dried fruits, are the most basic ingredients. Now, pastry chefs rely on ready-made products such as ganache, glazes, frostings, fillings, and even mirror glaze to shorten the production time. However, overloading the consumption of preservatives and artificial colors can lead to health risks.
Though it’s a labor-intensive recipe, making your entremets can be an extremely rewarding feat. Picking your choice of high-quality chocolates or freshest fruit is an intimate experience. Beating the mousse, sticking the sponge layers, and pouring the mirror glaze makes it an enchanting culinary edifice. Plus, the multiple layers and complimenting flavors and textures is a testament to your passion and dedication. Try making one yourself. It’s a labor of love we can spend time on.
Preservatives and Chemicals
Potassium and Calcium Sorbates can trigger hypersensitivity and asthma while Sodium and Calcium Sulfite causes nausea, headaches, and dermal irritation.
Artificial sweeteners such as Acesulfame Potassium, Saccharine, High Fructose Corn Syrup, and Sucralose are the leading causes of weight gain and its resistance to weight loss. Too much sugar can also weaken the immune system by reducing the good bacteria in the gut.
Artificial colors consisting of chemical dyes and sugars cause behavioral problems and reduces mental performance by significantly affecting a child’s IQ. Because you can’t always ask about the ingredients used to make an entremets, it’s best to avoid the colors blue, red, and yellow as those can result in serious illness.
How can you eliminate these health risks? Well, make some home-made entremets! Although it will take you 1-2 days or even 2-3 days if you’re strapped for time. Choose the freshest eggs and milk to make a smooth and luscious custard, select plump and juicy fruits to make a jam, and buy decadent dark chocolate to make your mirror glaze.
Do adjust the quantity of sugar to control the sweetness. After all, you should taste the natural flavor of the ingredients.
In hotels, entremets is usually elegantly positioned in a temperature-controlled glass display. Meanwhile, home-made entremets can be stored in the freezer or chiller. When cutting domestically produced entremets, heat knife in a stove for a clean-cut, serve the slices immediately. Return the remaining entremets to the freezer to avoid melting.
Entremets can be best paired with a semi-bitter black coffee or a deep fruit wine. It can be served during afternoon tea or even as a centerpiece for a grand dinner.
It is imperative to refrigerate entremets for it to last around 2-3 days. Avoid leaving it at room temperature or exposing to foreign objects such as used utensils.
CHOCOLATE MOUSSE AND PRALINE ENTREMET
The crunchy and flaky praline base adds a defining texture to the smoothness of the vanilla cream and the richness of the praline paste. The dacquoise base cements everything altogether.
0.35oz/10 g unsalted butter
1.3oz/37g Dark chocolate (70% dark)
- 8oz/250 g granulated sugar
- 4oz/125 g almonds
- 4oz/125 g hazelnuts
- 64oz/75g egg whites
- 1oz/32 g granulated sugar
- 58oz/45 g Ground almonds
- 58oz/45 g powder sugar
- 63oz/188g heavy cream
- 1 vanilla pod
- 07oz/2 g of vanilla extract
- 05oz/30g Sugar
- 58oz/45 g Egg yolks
- 07oz/2g gelatin sheet (1 sheet approximately 2 grams)
- 3oz/85g Sugar
- 11oz/60g Egg yolks
- 11oz/230ml heavy cream
- 34oz/350g dark chocolate
- 33oz/690 g whipped cream (measure 690ml heavy cream and beat it with a mixer until whipped cream)
- 42oz/12 g Sheets of gelatin
- 61oz/216g heavy cream
- 80oz/108g Glucose or corn syrup
- 12oz/32g inverted sugar (or honey)
- 26oz/121g of water
- 3oz/292g Sugar
- 82oz/80 g Cocoa powder
Make the praline:
- In a non-stick pan, toast the hazelnuts and almonds to bring out the flavor. Or roast them in an oven at 400F/200° C for 15 minutes.
- In another non-stick pan, gently heat sugar over medium heat without stirring.
- When the sugar begins to dissolve, add the almonds and hazelnuts. Mix well with a spatula and cook until the sugar is completely dissolved and the mixture forms a light caramel (160° C / 320° F). Maintain medium heat or else the caramel will be too dark.
- Pour the mixture onto a lightly oiled marble slab or a baking sheet covered with parchment paper and let cool for 1 hour.
- Break the mixture into pieces and measure with a scale 3.52oz/100g. Finely grind in a food processor until it forms an oily paste.
- Melt chocolate and butter in a saucepan.
- Stir in praline and let cool until the temperature drops to 73.4F/23 ° C.
- Draw an 8inch/18cm diameter circle on parchment paper and fill the circle with the praline. Place the parchment paper in the freezer.
The Dacquoise cake layer.
- Beat the egg whites with the granulated sugar.
- Stir in the ground almonds and powdered sugar while gently lifting the mixture.
- Use a pastry bag to make a 6inch/16cm diameter circle on a parchment paper placed on a 16cm/6″ springform cake pan.
- Bake 10 to 12 minutes at 170C/340F.
- Cool on rack.
- Soften the gelatin in a bowl of cold water
- Boil the cream, vanilla bean, vanilla extract and sugar.
- Mix the egg yolks with the cream and cook up to 85C/185F.
- Squeeze the gelatin and stir in the mixture.
- Cool in a water bath with ice.
- Pour the mixture in a 6inch/15cm springform cake pan and freeze it (better overnight)
- Mix the sugar with the egg yolks.
- Heat up the cream to the boiling point and remove from the heat. Set aside.
- Melt the chocolate at 45C/113F. Add cream and egg yolk mixture and mix to create an emulsion.
- Fold the whipped cream into chocolate mixture and set aside.
- Soften the gelatin in a bowl of cold water.
- Bring to a boil heavy cream, glucose (or corn syrup) and inverted sugar (or honey). Remove from heat and set aside.
- Heat up the water and sugar to 121C/250F (use a thermometer) to make a syrup.
- Once the mixture is cooked, pour over the cream mixture, glucose, and honey.
- Add the cocoa powder and boil together for 3 minutes. Cool it down to 70C/160F.
- When the mixture reaches the right temperature, add the gelatin that was drained of water and incorporate it.
- Very important step:Use a spatula and start mixing only in the middle of the mixture, on the bottom of the pot. If you make circular movements with a whisk or anything else, you will add air in the mixture, so the glaze will not be shiny and smooth anymore, but grainy and with bubbles in it.
How to assemble the cake and decorate it:
- Begin by assembling the praline bottom on your 8-inch circle or springform cake pan.
- Pour 1/3 of the chocolate mousse, then place the Dacquoise cake layer in the middle of the circle.
- Add the frozen vanilla cream over the cake layer.
- Finish with remaining mousse. Smooth and place your dessert in the freezer.
- After few hours, when is solid frozen, remove it from your circle or springform and place it over a rack that has a baking sheet underneath.
- Glaze it with the chocolate glaze at 32C/90F.
- Add chocolate garnish and edible glitter.
- Place it in the chiller or freezer and consume it within 2-3 days.