An entremet is a dessert with many different layers and fillings.
What are the components of an entremet cake recipe
An entremet has 5 different components to it: a crust, body, filling, coating, and a garnish.
See video here.
Cake Base
The cake base of an entremet is the bottom layer of the entremet.
- Shortbread cookie
- Cookie crumble crust
- Graham cracker crust
- Sable breton
- Praline Feuilletine
- Dacquoise
Body
The body of the entremet is the main composition of the dessert. There can be a few layers of body in an entremet cake, especially if it is prepared in a 9″ spring form pan.
- Mousse – made with gelatin so it stays firm
- Sponge cake – vanilla, chocolate, etc.
- Syrup soaked cake – (cointreau, orange, stout, amaretto, lemon, raspberry)
Filling
The filling of the entremet is one of the layers in the entremet recipe. The filling can also be the center of a dome entremet recipe.
- Chocolate ganache
- Curd
- Pastry cream
- Jam
- Panna cotta
Coating
The coating of an entremet is the outer layer that coats the body of the entremet. It’s also known as the topping of a cake.
- Dark chocolate glaze
- Mirror glaze
- Chocolate ganache
- Salted caramel glaze
- Raspberry glaze
- Caramel glaze
Garnish
The garnish of an entremet is to add decoration to the entremet cake recipe. It’s not necessary, but it does add appeal and makes the dessert eye catching for your guests.
- Caramelized hazelnuts
- Chocolate decorations
- Fresh berries
- Mint leaf
- Gold dust
How to make an entremet dome cake recipe
To make an entremet dome cake, prepare the entremet in a silicone half sphere mold.
- Press the body of the entremet into the silicone half sphere mold, making sure to fill all of the crevasses.
- Place the center filling of the entremet using a melon baller. At this point you can put more of the body around the center filling. An option too is to put the body component completely over the center filling to cover it. The center looks well presented this way.
- Prepare your cake base for your entremet. You can bake the crust in a 9″x13″ pan, and then let it cool down. Use a cookie cutter or glass to “cut” out a perfect circle that will fit your silicone half sphere mold. You’ll have to measure to make sure it will fit.
- Place the cake base cut out onto the silicone half sphere mold. Press it in well so it sticks to the body composition of the entremet.
- Place the entremet dome cake in the freezer overnight.
- Remove the silicone mold from the entremet. Use your fingers to gently pry the mold from the body of the entremet. Press down on the top of the silicone mold to remove the entremet.
- Place the entremet on a wire rack with a plate underneath to catch any drippings.
- Pour your glaze coating over your entremet.
- Add your garnish to the entremet and serve immediately. If it’s too hard to serve, let it thaw for about 10-15 minutes before serving.
