What is an Entremet?

What is an Entremet?

Published: April 2nd, 2020 | Last Updated: April 7th, 2023

An entremet is a cake composed of multiple components assembled into layers, encased in a mousse, enrobed with a glaze and topped with fine decorations. Entremets come in all different colours, shapes and sizes and can showcase a variety of flavour combinations. Making an entremet requires the precise execution of many traditional French pastry techniques. Entremets are an impressive and delectable dessert and would be perfect to celebrate a special occasion. They are available to buy from patisseries, nice cafes, or as a dessert at high-end restaurants.

What is an Entremet made of?

Component Layers and Inserts

On the inside of the entremet cake there are layers of various dessert components. They are also commonly referred to as ‘inserts’ as the layers are inserted into the mousse during assembly. There are endless possibilities for the inner components which could involve a combination of layers such as a cremeux, jelly, compote, sponge or biscuit. Each layer plays a role in contributing to the overall balance of the cake such as bringing creaminess, tartness, a crunch, lightness, nuttiness or decadence. The layers are hidden, wrapped by a layer of mousse, so it is always enticing to slice into the entremet and reveal the surprises and layers inside. The layers would usually at least consist of a chocolate crunch and light sponge or dacquoise.


The main body of an entremet cake is usually a chocolate, fruity or nutty mousse. It encases all other inner components of the cake and defines the shape of the entremet. The mousse is shaped by initially freezing it within a silicone mould or cake ring. The most common shape is a cylinder using cake rings, but there are now many varieties of silicone moulds to achieve a dynamic range of looks and themes to suit any flavour or occasion. The mousse should be soft and airy, but be sturdy enough to hold its shape when the cake is taken out of the fridge for cutting and serving. Not all mousse recipes will be suitable for an entremet. Entremet mousse recipes sometimes add gelatin or cocoa butter to help maintain its shape.


Entremets have a sleek, uniform and even coating which is achieved by enrobing the mousse body in a glaze. The trending finish is a super smooth and glossy reflective layer called a ‘high-shine mirror glaze’. Glazes can be in a variety of colours and styles ranging from classical chocolate and solid colours to the more extravagant marble, spider-web or metallic shimmer styles. When applying the glaze, it must be hot and fluid enough to coat the entremet evenly, but be able to set so it doesn’t run off. A good glaze has no bubbles, lumps and maintains its shine and colour after freezing or refrigerating. Glazes add little to no flavour and mainly act as a beautiful veil that conceals all the wonderful surprises inside.

Decorations and Toppings

Entremets are visually stunning, which is mainly attributed to the arrangement of intricate and sophisticated decorations. The styles can range from being minimalistic and elegant to being more elaborate with larger, more abstract 3-dimensional toppings. Decorations also affect the overall texture and flavour of the entremet cake. Such flavours and textures can be achieved by the bitterness and snap of a chocolate circle, the crisp of a delicate tuile, or the crunch and nutty-ness of a dentelle shard. Dressing an entremet is truly a window into an artist’s mind - the creativity for entremets far exceed a mere ‘cherry on top’ and can be as beautiful as an expressive piece of fine art.

Contrary to other popular cake decoration styles, the entremet cake decorations are not characterised by the ‘over-the-top’, ‘naked’ or ‘drip’ looks nor covered with textured creamy frostings or extravagant piped embellishments.

Try it yourself!

Entremets are hands-down one of the best desserts to learn and showcase a variety of skills and techniques. With a standard household freezer, an entremet will take 2-3 nights of work. Making an entremet is full of satisfying moments such as when the mousse is unmoulded, enrobed in a shiny mirror glaze and adorned with your delicate decorations. Undisputedly, what you get after those days of hard work is a delicious and sophisticated cake your friends will talk about for years to come. Completing an entremet is no easy feat and is something you can really be proud of as a dessertisan. 

Entremet Recipes

Now that you know what an entremet is, you may want to see and try some of our recipes! These entremet recipes are original creations and contain all the information and instructions to create an entremet. Feel free to mix and match different components to suit your tastes.

Entremet Component Recipes

An entremet is made up of a collection of components. Here are some recipes of various entremet components you can mix and match to create your own!

Entremet Decoration Recipes

An entremet is not complete without decorations! Here are our favourite entremet decoration recipes you can mix-and-match to create your look.

Other Recipes we Recommend

We do our best to bring you the best entremet recipes, however there are endless possibilities when it comes to making an entremet. If you are looking for more recipes like the ones we've listed above, we recommend Quenellegant - Entremet Recipes. Quenellegant is a search engine that contains high quality recipes from the top pastry chefs and websites! Check out their extensive list of entremet recipes.

The right tools for making entremets

Entremet cakes are a delicious and elegant dessert option that can be a bit tricky to make without the right tools. To ensure success in your mousse cake baking, it's important to have the right equipment on hand. Here are some essential tools and equipment that every serious entremet maker should have.

Essential equipment*

Silicone moulds and cake rings

The most essential equipment for your entremet are silicone moulds or cake rings which are used to make and define the main body and shape of your cake.

Silicone moulds are a game changer and allow you to achieve really interesting designs and shapes to suit whatever theme or style you're aiming for. They are flexible and non-stick, making it super easy to unmould and their shape helps make sure there are no leakages or spills when making it.

We recommend the Silikomart 180mm round mould. It is a perfect cake size for 8-12 people, has a clean and minimalist design making it timeless for continuous use over many years. Click here to buy it on Amazon.

Cake rings provide a more traditional cylindrical entremet shape. They come in a variety of heights and sizes making it easier to adjust the size of your cake for different sized groups. They are also more versatile in that they can be used to make baked cakes, be used as a stencil, large circle cutter. They are also really easy to clean.

We recommend this Doyzee Cake Ring set which comes with 4 different sized rings which are the most common sizes for entremets. They are good quality and the perfect shape and height. Click here to buy it on Amazon.

All equipment need to make an entremet

There are a variety of tools and equipment that are used to make entremets. Not all of them are essential but each of them contribute to making the process easier, or allowing to you achieve more consistent and precise results.

Here is a list of tools that are used for making entremets:

Entremet equipment used all the time

  • Silicone moulds - Used for inserts or main body of the entremet. Click here to buy it on Amazon.
  • Cake rings - Used for inserts, or to mold the main body of the entremet. Click here to buy it on Amazon.
  • Stand mixer - Used to make the elements of an entremet such as a mousse, dacquoise, sable, sponge etc. We recommend this one you can buy on Amazon
  • Whisk - Used to whip ingredients such as cream or meringues
  • Hand blender - Used to emulsify mixtures such as ganache, cremeux and mirror glazes. We recommend this one you can buy on Amazon
  • Spatula - Used to fold mousses, mixing elements and scraping things into and out of bowls and containers.
  • Baking tray - Used to bake inserts or to hold the elements to be placed in the fridge or freezer
  • Thermometer - Used to measure the temperatures requiring precision such as caramels, creme anglaise, mirror glaze, ganache, cremeux, tempered chocolate etc. We recommend this one you can buy on Amazon
  • Infrared thermometer - Used to measure the surface temperatures such as chocolate while tempering
  • Scale - Used to measure ingredients precisely. We recommend this one you can buy on Amazon
  • Piping bag - Used to pipe mousse into moulds, pipe dacquoise batter into circles or pipe decorations.
  • Mixing bowls - To mix ingredients in!
  • Silicone sheet/mat - alternative to baking paper
  • Sieve - Used to break up powdered ingredients such as flour or icing sugar, or to strain unwanted elements and blobs from liquids such as a creme anglaise or mirror glaze.
  • Saucepan - To make caramels, heat up cream etc.
  • Tall container - To emulsify liquids with an immersion blender such as ganache, cremeux or mirror glazes
  • Plastic wrap - To touch to the surface of elements for refrigeration to avoid skins forming and to avoid contamination
  • Offset spatula - To spread mixtures around such as a dacquoise, crispy base, mousse. Can also be used to swipe off excess glaze. Can also be used to move or place elements around.
  • Rack - Used to hold the frozen cake while glazing, allowing the excess glaze to drip through
  • Cake platter/board - To serve the cake on
  • Knife - to cut the cake
  • Scissors - to cut the piping bags

Entremet equipment used when needed

  • Food processor - Can used for making nut pastes. We recommend this one you can buy on Amazon
  • Siphon gun - Used to create foams, aerated chocolate decorations or microwave sponge decorations. We recommend this one you can buy on Amazon
  • Acetate sheets - Used to line the cake ring, to allow the cake to be demoulded more easily and cleanly. They can also be used to create chocolate decorations
  • Blow torch - Used to heat up the side of a ring mould for easier demoulding.
  • Brush - Used to brush egg wash onto pastry or for decorations
  • Air Brush - Used to spray chocolate flocking for a textured decoration effect. Used to colour elements.
  • Tuile moulds - For creating tuile decorations. We recommend this one you can buy on Amazon
  • Tweezers - For placing decorations precisely
  • Cake box - To package the cake
  • Cake travel bag - To transport the cake and keep it cold

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