entremet

[Sussan Estela Olaya]

Hi Angie, thank you for your question.

To better assist you, could you please let us know which specific preparation you’re referring to?.

Could you also tell us which recipe you’re using or which course you’re following? That way, we’ll have a clearer idea of the context and can give you a more accurate answer. And if you have a photo of the result, even better — it would really help us analyze what might be happening.

In general, an entremet can sink in the middle for several reasons, such as:
▪️The sponge base or layers might not have enough structure
▪️The mousse or filling may not have set or stabilized properly
▪️Or the freezing process might not have been done evenly

But with the details of your recipe and course, we’ll be able to give you a more precise recommendation. We’ll be on the lookout for your reply!
Best regards.

[Angie Ng]

Hi. Thanks.

I tried Chef Antonio Banchour’s Black Forest Entremet and also the Mango entremet. Both of them dimpled in the middle as seen in the photos attached.

[Sussan Estela Olaya]

Hi Angie, thank you again for your detailed reply and for sharing the photos and the exact recipes you used. That really helps us give you much more accurate guidance!

Both the Black Forest Entremet and the Mango Entremet are complex creations that combine multiple textures and techniques. These recipes have been successfully replicated by many students without sinking, so it’s very likely the issue is related to assembly details or working conditions, rather than the recipes themselves.

Here are some possible reasons why your entremets might be sinking in the center:

Possible causes of sinking:

Lack of proper stabilization between layers
If the mold isn’t tapped gently between layers to settle the mixture and eliminate air bubbles, cavities can form and collapse during freezing or glazing.

It can also happen if a layer (such as the mousse or the crémeux) isn’t spread evenly or doesn’t have the right texture at the time of assembly.

Incorrect or insufficient use of gelatin
If the gelatin isn’t hydrated properly, not fully dissolved, or if the wrong type or amount is used (for example, switching from sheet to powdered gelatin without adjusting the weight), the layers might not set properly and could lose internal structure.

This is especially important in components like mousse, crémeux, and compote, which need good stability to support the full weight of the entremet.

Mousse that’s too liquid or too warm during assembly
If the mousse is above 30 °C, it might not have the right consistency to hold its shape and support the other layers.

Ideally, mousse should be assembled at around 28 °C, with a light, airy texture—not runny, but not overly firm either.

Insufficient or uneven freezing
The entremet should be fully frozen (ideally at -18 °C or colder) before glazing. If the center isn’t firm enough, it can collapse when the glaze is poured (which is usually around 35 °C).

It’s also important to freeze the finished entremet for at least 8–12 hours to ensure a strong structure.

Tips for your next attempts:

-Make sure each layer is level and well-settled. After pouring each component, gently tap the mold to remove any air pockets.

-Check the temperature and texture of the mousse before assembling (not too runny, not too cold or stiff).

-Use gelatin in the proportions indicated in the recipe (or adjust correctly if switching types), and ensure it is fully dissolved.

-Fully freeze before glazing, and try to glaze quickly over a very firm entremet.

We know these kinds of preparations require precision and practice, and you’re doing a great job by paying attention to the details and asking the right questions. With these small adjustments, we’re confident your next entremets will turn out beautifully!

We’re here to support you with anything you need.

[Angie Ng]

Hi. Thank you for your advice. Hope my next attempt will turn out well.

Thank you very much!

[Sussan Estela Olaya]

Of course! It’s just a matter of adjusting a few steps. If you have any other questions, I’m here and happy to help you out.

Best regards!