Sticky Rice Entremet

Preparation info
  • Makes


    8 in 20 cm cakes
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


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


  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