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
  • Tiramisu (mascarpone cream)

Insert
(layer inside):

  • Fruit (raspberry, strawberry, mango & passion fruit, etc.)
  • Chocolate

Biscuit (base):

can be associated with a crunchy part for more texture 

  • Dacquoise (hazelnut & meringue)
  • Ladyfinger biscuit (homemade of course)

Finish:

  • Velvet spray (brown, white, pink, etc.)

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
Order here