Entremet

Entremet. An entremet or entremets ( / ˈɑːntrəmeɪ /; French: [ɑ̃tʁəmɛ]; from Old French, literally meaning "between servings") in French cuisine historically referred to small dishes served between courses but in modern times more commonly refers to a type of dessert. In modern French cuisine, an entremet, literally "between servings," is a small dish served between main courses, or a dessert.

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This apple spice entremet emphasizes apple and cinnamon, making it the perfect Fall or Winter dessert. La elaboración de un entremet es laboriosa con un proceso que por lo general se ejecuta en fases. Giuseppe created a 'Leaning Tower of Pisa using puffed rice cereal and marshmallow.

When the entremet is being built, you will begin to notice the other layers will have one of the following textures: smooth, light, moist, or creamy.

Place the bowl over a hot water bath and mix until creamy and double in volume.

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Remove the caramel from heat and pour it over the egg yolks. Avec le temps, il a définitivement pris la place du dessert. A firm base is also stronger to support the layers above it without collapsing.

Judul: Entremet
Rating: 100% based on 788 ratings. 5 user reviews.
John Woods

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