Made my husband Peanut Butter Mousse Entremets for his birthday. He had the nerve to call them giant peanut butter cups. reddit.com/gallery/s2cwme
First attempt at pistachio entremets
Salted caramel and apple entremets. A spiced apple compΓ΄te and apple paste insert set in a salted caramel creme diplomat and encased in a mirror glaze. Set on spiced biscuit (speculaas) and finished with a little chocolate stem. Learned so much from this and enjoyed it a lot! reddit.com/gallery/s2yaeb
[homemade] Salted caramel and apple entremets. A spiced apple compΓ΄te and apple paste insert set in a salted caramel creme diplomat and encased in a mirror glaze. Set on spiced biscuit (speculaas) and finished with a little chocolate stem. Learned so much from this and enjoyed it a lot! reddit.com/gallery/s2ya0l
Pour changer des dΓ©bats sur les entremets Γ pΓ’te feuilletΓ© fourrΓ© de barres de chocolat... Merveilles, oreillettes, bugnes ?
Made my husband Peanut Butter Mousse Entremets for his birthday. He had the nerve to call them giant peanut butter cups. reddit.com/gallery/s2d884
Coconut-Pecan-Vanilla entremet. Coconut and Mexican vanilla cream, coconut pecan baked custard, salted pecan praline, vanilla praline, pecan sucrΓ©e.
I made a birthday entremet for my mom reddit.com/gallery/qu6350
I made an autumn-themed entremets (design inspired by a photo of my niece). This is all layers of pumpkin and walnuts (cross section in last photo). reddit.com/gallery/r9ua3k
My first entremet cakeβthe outside wasnβt a success but Iβm proud of my layers and flavors (in comments)
Made my husband Peanut Butter Mousse Entremets for his birthday. He had the nerve to call them giant peanut butter cups. reddit.com/gallery/s2cwme
[Homemade] Saffron, orange, and pistachio entremet cake reddit.com/gallery/rn1ktk
Tried my hand at entremet. So scary, but so tasty! reddit.com/gallery/r52exv
Did my own take on entremet au poire
I made a sunhat birthday entremet for my mom. reddit.com/gallery/qtitna
First bake of 2022. Coconut mousse entremet with brownie almond base, raspberry geleΓ©. White chocolate velvet spray and topped with an isomalt disk, flecked with gold and silver leaf, and a disk of dark chocolate, brushed with gold dust. reddit.com/gallery/rub5y4
We made Crystelleβs mango & passion fruit entremets for Christmas! imgur.com/gallery/Haw983f
Mocha / Burnt Barley Entremet. Dark chocolate cremeux, coffee mousse, salted caramel glaze, burnt barley mocha crunch.
[Homemade] Coconut-Pecan-Vanilla entremet. Coconut pecan baked custard, salted pecan praline, vanilla praline, coconut vanilla cream, pecan crust.
flaming smores entremet v.redd.it/01ja91bn0ns71
First bake of 2022. Coconut mousse entremet with brownie almond base, raspberry geleΓ©. White chocolate velvet spray and topped with an isomalt disk, flecked with gold and silver leaf, and a disk of dark chocolate, brushed with gold dust. reddit.com/gallery/rub5y4
Someone asked in another post to show the inside of my entremet. reddit.com/gallery/rk55b9
Salted caramel and apple entremets. A spiced apple compΓ΄te and apple paste insert set in a salted caramel creme diplomat and encased in a mirror glaze. Set on spiced biscuit (speculaas) and finished with a little chocolate stem. Learned so much from this and enjoyed it a lot!
Mango lime entremet reddit.com/gallery/qgtfpb
I made chocolate mousse and wild cherry entremets for Christmas this year. Iβm so proud of them.
First attempt at a entremet. Still lots to learn/improve!
[homemade] Kiwi and mango entremet cake reddit.com/gallery/s1lozp
[OC] Coconut-Pecan-Vanilla entremet. Coconut pecan baked custard, salted pecan praline, vanilla praline, coconut-vanilla cream, pecan crust. imgur.com/docDU5Y
White chocolate and cranachan entremet and sugar cookie/gingerbread cookie tree with royal icing, everything made from scratch. Very proud of how they turned out! reddit.com/gallery/rp3pfp
I made a birthday entremet (multilayered mousse cake) for my mom.
Coffee and chocolate entremet with a milk chocolate mirror glaze
Hazelnut mascarpone entremet with coffee curd and coffee whipped ganache.
Pistachio entremet, nougatine, vanilla sable, chocolate mousse and chocolate mirror glaze reddit.com/gallery/r8oanb
[Fait-Maison] Entremet pomme-vanille-canelle, recette par chef sylvain sur YouTube reddit.com/gallery/rlljr0
I made an entremets inspired by a photo of my niece. This is all layers of pumpkin and walnut. reddit.com/gallery/r9ua3k
[Homemade] Hazelnut mascarpone entremet with coffee curd and coffee whipped ganache.
Entremet week at Amaury Guichonβs Pastry Academy. It was so fun getting to help create these little masterpieces! reddit.com/gallery/qbh744
Book recommendations for entremets?
Does anyone have any recommendations for books for the fancy French entremets, please?
I watch a lot of the French version of the Great British Bake Off, Le Meilleur PΓ’tissier, and I love watching the contestants make their creations using so many different combinations of biscuit base, fruit inserts, creamy layers, flavoured mousse and beautiful glaze.
I don't have the faintest idea where to start with making entremets without following a specific recipe for a specific dessert. I hope that someone has written a reference book for these desserts so that I can learn how to make several different types of biscuit base, mousse, insert etc. then put my own creations together.
Does anyone have any recommendations, please? I'm not averse to reading in French, if it helps.
Mocha / Burnt Barley Entremet. Dark chocolate cremeux, coffee mousse, salted caramel glaze, burnt barley mocha crunch.
Questions from my first time making an entremet
After watching netflixβs school of chocolate I decided to make an entremet cake for the first time for new years. Overall it went decently, but I had a couple questions about some of the elements that turned out less well than expected.
- How is it best to incorporate gelatin into a mousse to stabilize it for entremet use? A pro chef on here said they use 1% of total ingredients weight in gelatin. I first tried to add that to my pate a bombe style mousse by blooming with some cream and adding that gelatin-cream mixture to the melted chocolate, but that turned the chocolate into a weird modeling clay texture blob. After that I just sprinkled the gelatin over my whipped cream, but that resulted in grains in my mousse and didnβt seem to stabilize much, as the final cake collapsed when it was cut in the end.
Should I have made stabilized whipped cream and folded that into my chocolate and pate a bombe? I have seen stabilized cream made by blooming gelatin in water, and then whipping that into some cream that is then whipped together with normal whipped cream.
- My mirror glaze was far too thick and didnβt pour on properly, despite the fact that It seemed to come together well and that I made sure it was at then proper temperature. I made the chocolate mirror glaze from the chef iso website here in advance and then vacuum sealed it. When I glazed the cake I put the bag in my sous vide at 95f to reheat and gave it plenty of time to come to temp. When I went to pour it seemed wayy to thick, but it temped at 94 so I just went for it. I should have trusted my gut as the glaze just wouldnβt spread and I had to spatula it on. In the end it did have a mirror finish though, but it was about 1/4β thickβ¦
What could I do differently next time? Should I have heated it higher, and then had it cool through 95?
In the end everyone was impressed by the cake at new years, so it was all ok in the end. Most of that way the chocolate flower work though. Iβd love to nail the entremet next time so any feedback is greatly appreciated.
Here are some photos of the cake.
My first Entremet reddit.com/gallery/qdmnli
Entremet I made to celebrate my birthday! Cereal milk mousse, brownie, salted caramel cornflakes crunch and dark chocolate glaze
[fait maison] Entremet Ivoire & Dulcey, insert pralinΓ© reddit.com/gallery/r542x0
Best book to learn how to make Entremets? I really want to learn from a book that shows how to make a variety of them of different flavors. (Not my pic)
Hazelnut mascarpone entremet with coffee curd and coffee ganache montΓ©e.
