Entremet

Entremet traditionally a term that refers to a composed cake of a small size. This word also is used to described the dish that is served between courses at a fine dining establishment. In modern usage it sometimes is used to describe any mousse cake.

Other books that we looked at, aside from the Saus book were:
Stephane Galcier's Verrines et Petits - Gâteaux

Carole Bloom's Bite Sized Desserts

Flo Braker's The Art of Making Bit-Sized Desserts

Entremets usually have several layers of mousses in them. A review of what is in a mousse: base + stabilizer + lightener. Below are some flavour combinations that you can use for en entremet and then some examples of what we did.

Base: anglaise, ganache, puree, chocolate fortified with butter/hot water/cream/coffee/puree/liquors. (Chocolate needs to be fortified so that it doesn't seize with the temperature shock; so that it stabilizes.)

Stabilizer: gelatin, pate a bomb, Italian meringue, cocoa butter/mykreso (natural brand of cocoa butter), agar agar (vegan option)

Lightener: pate a bomb, Italian meringue, whip cream, common meringue, babayon (egg yolks + sugar + liquor heated over double boiler to nappé)

An unfinished entremet: chocolate fuietine base, joconde sponge, filled with chocolate mousse and raspberry mousse (mousses not shown in picture)