What is an Entremet? It’s a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts.
Guest Post by Lisa at Parsley Sage Sweet
For those of you who aren’t familiar with entremets, the actual definition is the sweet course served after the cheese course. However, they’re mostly recognized as beautiful cakes layered with contrasting flavors and textures. I’ve pretty much been obsessed with entremets since I was 13 and saw a World Pastry Challenge on some local cable access station. Stunning, edible cakes of art, in all shapes and sizes, which when sliced open, reveal perfect layers of all kinds of goodies, from caramel to crunchy, to creamy, to ‘moussey’, to ‘cakey’ to crispy ..ad infinitum.
I couldn’t wait to get started, and by Saturday night, I was already sketching out the details.
Many scoff at the notion that entremets can actually be easy. Yes, there’s a lot of steps, but when taken one by one, you’d be amazed at how effortlessly it comes together. The main caveat is probably the setting time between some layers, and this is why I’m going to recommend using the freezer when building an entremet. Quicker setting, faster layering.
When I poured on the mirror, it was THE BEST mirror topping I’d ever produced. I could see my reflection clearly. It set almost immediately since the cake was frozen, a gorgeous sheet of shimmering ruby. I was thrilled to pieces, so thrilled, that I had to put it back in the freezer just to ‘make sure’ it was perfectly set and ready to slice. Cut to one-half hour later…
My super, duper shiny berry puree mirror is now a purple ice skating rink.
I think I see Brian Boitano landing triple salchows. I need to take photos right now – like only 20 more minutes of that perfect artificial light time, and a frozen sheet of purple ice will not do… I grabbed my blowtorch, and like a mad scientist started ‘melting’ the ice rink (Brian screams in agony). The mirror started to bubble slightly, even though I was using a light touch, so I stopped and decided to give it 15 more minutes of natural thaw in this humidity. Too late, I ruined it, it’s permanently scarred with bubbles and weird dents, and, my photo taking time was gone. Live and learn.
I hope you all try this. The taste and texture is amazing – rich and creamy, cakey, crunchy, light and fluffy all in one bite. The combination of blackberry, raspberry, chocolate and hazelnut, is divine.
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