Entremets are also recently regarded as one of this year's hottest "wedding cake trends".
So, what makes this style different from Charlottes, tortes, Gateaus, and other layered/ filled cakes? I suppose it would have to be the complexity of layers, and a flawlessly designed finish to match! Entremets don't have to be limited to full size cakes, but can also be made into more simple "mini", (individual), cakes or desserts as well. To be considered an "entremet", it must be a mousse based cake- composed of varying textures and flavors that compliment eachother.
***I have a graphic in the above slide show of a slice to illustrate the composition. It is a "Peaches & Cream Matcha Green Tea" Entremet, that I have recently made.
I have seen very basic entremet cakes that have maybe 3 components, but to be a true entremet, there should be:
**1-3 different kinds of mousse
**1-2 layers of cake (sponge, Genoise, etc.)
**cremeux (pastry cream, Bavarian cream, creme brulee, etc.)
**fruit (compote, gelee, fresh or poached, etc.)
**crunchy layer (Dacquoise, caramelized nuts, sable, etc.)
Although there is no specific order of layers, the "crunchy" layer is typically on the very bottom with a mousse on the top. The flavors should vary from: sweet, salty, tart, creamy, etc.
The shape of the cake is limited to your imagination! There are some amazing silicone mold products out there for professionals, (can be pricey and hard to find otherwise), but your standard springform, bundt pan, bowl, etc. would work just fine!
Also, "Mirror Glaze" seems to be the most popular method of finishing these cakes, but other methods used are: ganaches, gelees, and jaconde imprime wraps. ("Jaconde imprime" is a patterned, thin, sponge cake.)
For the decor, piped chocolate, sprayed chocolate/ cocoa butter, chocolate/ wafer/ gum paste flowers, macarons, merinques, pulled sugar, fresh fruit, sugar pearls/ dragees, etc are typically used. I have to admit, the trendy "mirror glaze" technique is super fun and mesmerizing! This newer white chocolate based glaze is very different from the basic chocolate glazes we used to use, and it's virtually a "blank" canvas for any color(s), design you want to add.
I will caution you that this style of cake takes some advanced skill. There's a lot of variant techniques involved with the composition, as well as planning and organizing the steps involved for proper execution. The finish of the "mirror glaze" alone can be very tricky if you're not used to glazing cakes! So, here are some key tricks to creating your masterpiece:
**Plan, plan, plan!!! Methodically figure out each layer ahead of time, and make the components that you can freeze or store ahead of time as well.
**1-2 days before you wish to finish your entremet, make the fillings & any other layer you need to complete.
Assemble the entremet, and freeze overnight.
***The next morning, unmold your entremet, and evenly ice with mousse, (if finishing with mirror glaze or ganache.)
Freeze for 2 hours to firmly set.
***Make your mirror glaze, and when the temp is barely warm to the touch, (about 95-96F), coat the cake quickly, and as evenly as possible. Allow to set for a few minutes before removing excess glaze with a very hot and clean knife. Place cake on final board/ platter.
***Decorate with any finishing touches! Refrigerate to set- then remove, slice and serve, and enjoy the masterpiece you created!