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One of my latest creations is this autumn pear entremet cake.
Built inside a metal ring, entremets (layered mousse cakes) feature a variety of contrasting components. This combination creates the experience of tasting multiple flavors and textures in one single bite.
At Le Cordon Bleu we made several versions, including a pistachio and redcurrant entremet in Intermediate Pâtisserie. And for our final exam in Superior Pâtisserie, we were tasked with creating our very own entremet recipe.
An Autumn-Inspired Entremet Cake
This particular entremet cake captures all of the best flavors of the earliest days of fall. It features a light pear mousse, creamy caramel crémeux, and spiced pear jelly, all layered on a dark chocolate pastry base and enrobed in a cocoa mirror glacage. To finish, I’ve garnished my creation with pecans, piped chocolate ganache, and slices of fresh pear!
All About Entremets
If you’d like to learn more about entremets, you can also read about my experience developing an entremet recipe for my final Superior Pâtisserie examination at Le Cordon Bleu London.
In addition, there are several entremet books available (some in French) including:
Entremets by Christophe Felder and Camille Lesecq
Collection Entremets and Petit Gateaux by Jean-Michel Perruchon
Les Pâtisseries de Mama: Gateaux & Entremets by Marine Guerna
Pastry School by Le Cordon Bleu
Modern French Pastry by Cheryl Wakerhauser
For more recipes and pastry tutorials, please feel free to follow me on Instagram. And if you’re inspired by this post (or make any of my recipes!) don’t forget to tag me @bastecutfold. I always love to see what you’re making.
