Entremet

Entremet

An entremet is a type of dessert that originated in France. It is typically served as a separate course between the main course and the dessert course in a formal meal. Entremets are known for their intricate and artistic designs, as well as their delicious flavors.

History

The history of entremets can be traced back to medieval times, when they were originally served as palate cleansers between heavy and rich dishes. These early entremets were often made with ingredients such as sugar, spices, and fruits.

Over time, entremets evolved into more elaborate and decorative creations. During the Renaissance period, they became a popular form of entertainment at banquets and feasts. Chefs would create elaborate sculptures and designs using sugar, marzipan, and other edible materials.

Ingredients

Entremets can be made with a wide variety of ingredients, depending on the desired flavors and textures. Some common ingredients used in entremets include:

• Fruits: Fresh fruits such as berries, citrus, and tropical fruits are often used to add a burst of freshness and natural sweetness to entremets.

• Chocolate: Both dark and white chocolate can be used to create rich and decadent layers in entremets. Chocolate ganache is a popular filling and topping for these desserts.

• Cream: Whipped cream, pastry cream, and mousse are commonly used to add a creamy and smooth texture to entremets.

• Sponge cake: Thin layers of sponge cake are often used as a base for entremets, providing a light and airy texture.

Preparation

Creating an entremet requires careful layering and assembly of different components. Here is a basic step-by-step guide to making an entremet:

1. Prepare the base: Start by baking a thin layer of sponge cake or biscuit as the base of the entremet. This will provide stability and structure to the dessert.

2. Layer the fillings: Spread a layer of filling, such as mousse or pastry cream, over the base. Add additional layers of different fillings to create a variety of flavors and textures.

3. Chill and set: Place the entremet in the refrigerator to allow it to set and firm up. This will help the layers to hold their shape when the dessert is unmolded.

4. Decorate: Once the entremet is set, it can be decorated with additional toppings, such as fresh fruits, chocolate shavings, or edible flowers. This is where the artistic aspect of entremets comes into play.

Serving

Entremets are typically served chilled or at room temperature. They can be unmolded onto a serving plate and sliced into individual portions. The presentation of entremets is often as important as the taste, with chefs using various techniques to create visually stunning desserts.

See also

• French cuisine
• Dessert
• Pastry

References

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  Entremets simples

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  Grandes Chroniques entremet

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  Late medieval boar head

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  Entremet