Culinary Institute of America

Sticky Rice Entremet

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Preparation info
  • Makes

    six

    8 in 20 cm cakes
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Chiffon, 8-in/20-cm cakes

Method

  1. Slice the chiffon into ⅓-in/1-cm layers. Trim half of the slices with a 6⅜-in/16-cm cutter, and the remainder with a 6-in/15-cm cutter.
  2. Spread the pâte à glacer on the larger chiffon disks. Once the pâte à glacer has set, flip the disks over.
  3. Place a 6¾-in/16-cm PVC round lined with acetate on top of the larger chiffon. Pour 7½ oz/ 210 g of gelée per