Entremets
The word “entremet” in French originally referred to a dish that was served between main courses during a formal meal, but in modern culinary terms, it specifically denotes a complex dessert.
The components of an entremet can vary widely, but they typically include a combination of cake layers, mousse, ganache, fruit compote, and other complementary elements.
Each layer is carefully assembled and chilled to create a visually stunning dessert with distinct flavors and textures.
Entremets are often finished with a glaze or a shiny coating for an elegant presentation.
Mousse:
- Vanilla
- Chocolate
- Praliné (nuts)
- Tiramisu (mascarpone cream)
- Pear
- Mango
- Coconut
- Raspberry
- Strawberry
- Hazelnut
Insert
(layer inside):
- Fruit (raspberry, strawberry, mango & passion fruit, etc.)
- Chocolate
- Caramel
Biscuit (base):
can be associated with a crunchy part for more texture
- Dacquoise (hazelnut & meringue)
- Ladyfinger biscuit (homemade of course)
- Cake (chocolate, vanilla, with fruits etc.)
Finish:
- Velvet spray (brown, white, pink, etc.)
- glazed mirror (chocolate, neutral with color)
Sizes:
- 6-8 people – 18cm
- 8-10 people – 20cm
- 10-12 people – special form St-Honoré
Prices are from CHF 55, depending on the size, taste and decoration