becky
I first learned how to make an entremet (a fancy, layered cake built inside a metal ring, and containing contrasting components and flavors) during my studies at Le Cordon Bleu London.
At Le Cordon Bleu we prepared several entremets, including a pistachio and redcurrant entremet in Intermediate Pâtisserie. And for our final exam in Superior Pâtisserie, we created our own mousse cake recipes from scratch.
My previous creations have included an autumn-inspired dark chocolate, pear, and caramel entremet, and a raspberry, pistachio, and dark chocolate entremet cake.
This mango, lemon, and white chocolate entremet cake is the latest in a series I have been working on over the past few months. This cheerful dessert consists of a bright lemon-mango mousse, a mango jelly, and a lightly tinted white chocolate glaze. I’ve layered these elements on a shortbread biscuit base and wrapped in a piped coconut sponge. To finish, I’ve embellished the cake with fresh fruit, coconut, and spirals of tempered Callebaut white chocolate.
I’m often asked about the process of creating an entremet cake. How do all of the layers come together to create such a unique and delicious dessert? If you’re curious, please visit this post, where I’ve documented the start-to-finish process of creating a chocolate, coffee, and passionfruit entremet.
All About Entremets
If you’d like to learn more, 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.
