An entremet or entremets (/ˈɑːntrəmeɪ/; French: [ɑ̃tʁəmɛ]; from Old French, literally meaning "between servings") in Medieval French cuisine referred...

The pastry is sometimes credited to Marie-Antoine Carême. However, an entremet called petits gâteaux vole au vent is mentioned in François Marin's 1739...

מגרר גריר). During the Middle Ages formal French meals were served with entremets between the serving of plates. These secondary dishes could be either...

16th-century amusement was to place live birds in a pie, as a form of entremet. An Italian cookbook from 1549 (translated into English in 1598) contained...

refer to the stage of the meal after the potage and before the roast, entremets, and dessert. The term "entrée" also came to refer to the dishes served...

traditionally it is served at parties that celebrate weddings and baptisms. Entremet "Marie Antoine dit Antonin Careme (1784 - 1833)". Le Monde. Archived from...

ultimate showstopper challenge, the bakers were tasked to make one large entremet, having a minimum of five elements, one of which must be a sponge, and...

the French word for strawberries, fraises. It is a classic among French entremet desserts. According to the New York Times the required construction is...

Mirror glaze on an entremet....

In the showstopper, the bakers had 4 hours to make an entremet display, consisting of 24 entremets in two different flavours. For the signature challenge...