Entremets with Entremats!
Entremets – from Old French meaning "between courses", these sophisticated desserts are meant to entertain diners with intriguing flavor combinations, coloring, and textures.
Entremats
Demo
4.Chef Monti works with an EntreMat without a bottom, an acrylic push-push (top left) and an EntreMat with a bottom. 4.Using the EntreMat with a bottom, Chef Monti puts a portion of coconut nougatine into the mat. Next, he flattens the nougatine by hand. 3.Chef Monti uses the acyclic push-push to smooth out the nougatine surface and make it even. 4.Chef Monti then transfers the EntreMat onto a sheet pan. It is baked at 350°F until the nougatine looks nice and brown (usually in about 12-15 minutes.) 8.An EntreMat (with a bottom) is placed onto a sheet pan. Candied pineapples are evenly spread into the mold. Next, Chef Monti fills the rest of the cavity with kalamansi coulis. This layer is ready to be frozen. 7.The dacquoise is baked in the oven at 350°F degrees for 12-15 minutes. 6.Next, Chef Monti fills the bottomless EntreMat with dacquoise (sponge /biscuist) and levels the surface flush with the top of the mat. Note: The inside of the EntreMat has sharp, vertical walls which create a clean straight edge. 5.The EntreMat (without a bottom)is placed on a silicone baking mat inside a sheet pan. Since the EntreMat is flexible, the acrylic push-push is used to make the circles perfectly round before filling. This ensures that each disk is uniformly shaped. 9.Chef Monti fills another EntreMat with exotic crémeux and then puts it in the freezer. (Since each interior disk is the same thickness, there is no need to measure volume before filling the EntreMat.) 10.The sheet pan is lined with a sheet of parchment paper. Then the interior of an 8" cake ring is lined with acetate to prevent the mousse from sticking to the cake ring. 11.The entremets is built upside down. First, a thin layer of white chocolatemousse is ladled into the ring. 12.Next, the frozen exotic crÉmeux is peeled out of the EntreMat. Note: Plan accordingly, if your frozen layers thaw before removing, they will not be easy to handle. 16.Careful so as not to move the frozen layer out of center, the white chocolate mousse is smoothed out with a specially modified spatula. 15.Another layer (¼" thick) of white chocolate mousse is ladled on top of the exotic crémeux. 14.Applying even pressure,the acrylic push-push is used to press the cream layer the mousse. Note: The push-push has waffled edges and vents to prevent a vacuum when pressing down. 13.Working quickly, the first layer of exotic crémeux is set into the mousse. Chef Monti bends the layer slightly so air is not trapped beneath the frozen cream disk. 17.The frozen layer of pineapple-kalamansi coulis is added next. This layer also needs to be bent into the cake ring to chase out any air bubbles trapped beneath the disk. Vary tone and depth of color: Notice the variety of tone Chef Notter has achieved. Keeping your colors in the same tonal range will help make your work look unified and balanced. 19.Since the dacquoise was leveled cleanly in the EntreMat before baking, the finished disks have clean, sharp lines. The best thing is, each layer of dacquoise is the same diameter without requiring any cutting. 20.After adding another thin layer of mousse, the dacquoise layer is set into the ring mold in the same manner as the previous layers. 24.To unmold the entremets, Chef Monti places the frozen dessert on top of a smaller cake ring and then slightly warms the ring to help the metal cake ring slide downwards more easily. 23.The acrylic push-push is used to level the bottom of the entremets. Next, freeze everything until solid. Note: In production, multiple entremets could be assembled at the same time to improve efficiency. 22.Nougatine, which is usually difficult to shape is no longer a problem when using an EntreMat. The uniform thickness of nougatine bakes evenly, browns nicely and has crisp straight edges. 21.Next, Chef Monti fills the ring with a final layer of mousse. He adds just enough mousse to ensure the final layer of nougatine will sit flush with the leading edge of the metal ring mold. 25.The acetate is removed from the frozen entremets and immediately glazed. 26.The glaze is warmed to about 75°F/24°C. In one singular motion, Chef Monti pours the passion fruit glaze evenly over the dessert. Ten minutes in the cooler helps set the glaze. 27.Chef Monti embellishes the entremets with hand made chocolate decorations. Voilá, a world class entremets with production efficiency!

Download Chef Monti's
Exotic Entremet recipe