Finished Items: Entremets

An entremet is, simply put, a cake. It is built from a variety of components, which usually include a cake portion, the body (which can be more than one component), a coating, and a garnish. Entremets differ from plated desserts in that entremets have all the components assembled in one mold or frame, whereas plated desserts have separate components that are gathered on a plate just before serving.

One of the most crucial considerations for entremets is texture. They should not be served right out of the freezer because they will be too hard to cut and, most important, too hard to eat. Always temper them for at least 10 and up to 15 minutes for ideal texture. Using ice creams, gelatos, or sorbets with stabilizers to assemble entremets will preserve a better, smoother texture in the finished product. Entremets made with items produced through the classic method are highly likely to become icy and will take too long to temper. The smooth texture will just not be there. Another good reason to use bases with stabilizers is that the time it takes to assemble them alone will be cutting into the ideal holding time (18 hours or 2 services). By using stabilizers, you can extend the entremet’s shelf life to 24 or 36 hours maximum.