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Last week I created a beautiful passionfruit, coffee, and chocolate entremet cake with a handmade tempered chocolate rose.
An entremet is a layered cake dessert containing various contrasting components. The best thing about an entremet? Lots of flavors and textures in one single bite!
During pastry school we prepared several entremets. I especially enjoyed making a pistachio and redcurrant entremet in Intermediate Pâtisserie. And for our final exam in Superior Pâtisserie, we created our own entremet recipes from scratch.
My most recent entremet cake consisted of the following components:
- Chocolate Brittany shortbread base
- Coffee and passionfruit mousse
- Coffee-cocoa sponge cake
- White (pink!) chocolate mirror glaçage
- Italian macaron shells
- Tempered chocolate rose brushed with gold lustre dust
- Flakes of edible gold leaf
I’m often asked about the process of creating an entremet cake, and how all of the layers come together to create such a unique and delicious dessert. So, I’ve documented the process step-by-step. This includes the making of the Italian macaron shells, as well as the tempered chocolate rose adorning the top of the entremet cake.
Read on to see the entremet cake come together:
Building the entremet
Making the Tempered Chocolate Rose
Interested in my other entremet creations? Please visit this page to see my mango, white chocolate, and lemon entremet. Or, check out this page to see my dark chocolate, pear, and caramel autumn entremet cake.
You can also read about my experience developing an entremet recipe for my final Superior Pâtisserie examination at Le Cordon Bleu London!
Please feel free to follow along for more recipes and pastry tutorials. And if you’re inspired by this post (or make any of my recipes!) don’t forget to tag me @bastecutfold on Instagram. I always love to see what you’re making!
