Entremet received a peer review by Wikipedia editors, which is now archived. It may contain ideas you can use to improve this article. |
A fact from Entremet appeared on Wikipedia's
Main Page in the
Did you know column on 2 October 2006. The text of the entry was as follows:
|
This article is rated B-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||
|
To-do list for Entremet: literature for future additions:
|
Dispute on Talk:Subtlety resulted in a plea to Wikipedia:Third opinion. Dispute appeared to center on whether the material in subtlety was necessary in that article, as the dishes that could be classified as a subtlety is a subset of entremet. Because the material deleted from the subtlety article had valid sources, and that material did not exist in entremet I felt it was inappropriate to delete that content. Instead I proposed that the appropriate subtlety content be merged into entremet and the subtlety article instead redirect to entremet. Please continue that discussion here. - Amatulic 00:33, 31 May 2007 (UTC)
I have three things to say:
According to Escoffier, entremets is the laying out of the sweets, pastries, etc., that come at the end of the meal. They are the French equivalent of the Spanish postres. These are normally desserts simple enough that a pastry chef is not required. They are such that the chef de cuisine can him/herself make them, yet are impressive enough to complement the sumptuous meal that would have preceded them. For this reason I have removed the sentence in the article’s lede that said entremets were a specific type of cake ( verify). For further on entremets, see Auguste Escoffier, A Guide to Modern Cookery. London : W. Heinemann, 1907. (Chapter XX: Entremets (Sweets), p. 687ff.) (Clicking on the hypertexted title of the Escoffier book will take one to the page in the 1907 English edition at the Internet Archive.) — Spike Toronto 20:32, 26 February 2020 (UTC)
This article is very informative of entremets in the context of the middle ages. Is it possible to include a section on entremets in modern/contemporary cuisine? I came across the wikipedia entremets article because I recently made a dessert that was called "entremets," although I would have just called it a mousse cake – so I looked at wikipedia to learn about "entremets." But very little in the article seems to explain what entremets have come to mean in contemporary context. A google image search of "entremets" results in a fairly consistent set of images that depict desserts that are composed of various layers that typically include a mousse.
When I google search for "entremets," the wikipedia article is within the first few results, but also among the top results are the following examples:
https://www.goodtoknow.co.uk/food/entremets-211, which states: "Back in the day an entremets was a sweet offering, traditionally served up at banquets as a little treat between savoury courses. More recently they’ve become a way of chefs showing off their pastry prowess by way of creating a complex cake made up of various layers of different dessert techniques."
https://www.askchefdennis.com/its-guest-post-friday-with-parsley-sage-desserts-and-line-drives/, which states: "What is an Entremet? It’s a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts."
https://dessertisan.com/insight/what-is-an-entremet/, which states: "An entremet is a cake composed of multiple components assembled into layers, encased in a mousse, enrobed with a glaze and topped with fine decorations."
Clearly these sources may not pass muster for authoritative references, but they are the top google search results for "entremets", which would indicate that "entremets" has acquired a particular meaning in contemporary pastry parlance, with common elements bring layers and mousse – which does not seem to be reflected in the current wikipedia article.
In terms of more scholarly texts: Jeri Quinzio (2018:52) states: “On restaurant dessert menus today, the word entremet is used to mean layer cakes with soft, rich fillings such as mousses or ganaches. They may be embellished with caramel sauces, chocolate glazes, fruit compotes, sweet biscuit crumbles or tuiles, the wafer-thin biscuits (cookies) shaped like roof tiles. In today’s pastry and baking competitions, making impressive entremets is one of the tests of a pastry chef’s skills” (Dessert: A Tale of Happy Endings, Reaktion Books_.
In terms of trade journals: Richard McComb (2018, Nov 16-22) defines entremets as “rich, elegant, tiered desserts that can be sliced easily into small, bite-sized portions...” (Finish with a flourish. The Caterer. London Vol. 207, Iss. 5050: 44-48,50). Lisa Jenkins (2016, Jul 8-14) defines entremets as “a multi-layered mousse-based cake with complementary flavours and textural contrasts” (The future's bright. The Caterer; London Vol. 206, Iss. 4932: 96-99).
Conclusion: My suggestion° is that the article on entremets could be improved by including a section on entremets in modern/contemporary cuisine.
— Preceding unsigned comment added by 2600:1700:CDF0:6090:24D0:7243:4C66:AFEF ( talk) 19:09, 7 September 2020 (UTC)
The normal spelling in most historical literature is "entremet". It might be different for the modern cake, but calling one or the other "incorrect" is off the mark.
The issue might also be resolved to some extent by splitting the history topic from the modern dish.
Entremet received a peer review by Wikipedia editors, which is now archived. It may contain ideas you can use to improve this article. |
A fact from Entremet appeared on Wikipedia's
Main Page in the
Did you know column on 2 October 2006. The text of the entry was as follows:
|
This article is rated B-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | ||||||||||||||||||||||||||||
|
To-do list for Entremet: literature for future additions:
|
Dispute on Talk:Subtlety resulted in a plea to Wikipedia:Third opinion. Dispute appeared to center on whether the material in subtlety was necessary in that article, as the dishes that could be classified as a subtlety is a subset of entremet. Because the material deleted from the subtlety article had valid sources, and that material did not exist in entremet I felt it was inappropriate to delete that content. Instead I proposed that the appropriate subtlety content be merged into entremet and the subtlety article instead redirect to entremet. Please continue that discussion here. - Amatulic 00:33, 31 May 2007 (UTC)
I have three things to say:
According to Escoffier, entremets is the laying out of the sweets, pastries, etc., that come at the end of the meal. They are the French equivalent of the Spanish postres. These are normally desserts simple enough that a pastry chef is not required. They are such that the chef de cuisine can him/herself make them, yet are impressive enough to complement the sumptuous meal that would have preceded them. For this reason I have removed the sentence in the article’s lede that said entremets were a specific type of cake ( verify). For further on entremets, see Auguste Escoffier, A Guide to Modern Cookery. London : W. Heinemann, 1907. (Chapter XX: Entremets (Sweets), p. 687ff.) (Clicking on the hypertexted title of the Escoffier book will take one to the page in the 1907 English edition at the Internet Archive.) — Spike Toronto 20:32, 26 February 2020 (UTC)
This article is very informative of entremets in the context of the middle ages. Is it possible to include a section on entremets in modern/contemporary cuisine? I came across the wikipedia entremets article because I recently made a dessert that was called "entremets," although I would have just called it a mousse cake – so I looked at wikipedia to learn about "entremets." But very little in the article seems to explain what entremets have come to mean in contemporary context. A google image search of "entremets" results in a fairly consistent set of images that depict desserts that are composed of various layers that typically include a mousse.
When I google search for "entremets," the wikipedia article is within the first few results, but also among the top results are the following examples:
https://www.goodtoknow.co.uk/food/entremets-211, which states: "Back in the day an entremets was a sweet offering, traditionally served up at banquets as a little treat between savoury courses. More recently they’ve become a way of chefs showing off their pastry prowess by way of creating a complex cake made up of various layers of different dessert techniques."
https://www.askchefdennis.com/its-guest-post-friday-with-parsley-sage-desserts-and-line-drives/, which states: "What is an Entremet? It’s a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts."
https://dessertisan.com/insight/what-is-an-entremet/, which states: "An entremet is a cake composed of multiple components assembled into layers, encased in a mousse, enrobed with a glaze and topped with fine decorations."
Clearly these sources may not pass muster for authoritative references, but they are the top google search results for "entremets", which would indicate that "entremets" has acquired a particular meaning in contemporary pastry parlance, with common elements bring layers and mousse – which does not seem to be reflected in the current wikipedia article.
In terms of more scholarly texts: Jeri Quinzio (2018:52) states: “On restaurant dessert menus today, the word entremet is used to mean layer cakes with soft, rich fillings such as mousses or ganaches. They may be embellished with caramel sauces, chocolate glazes, fruit compotes, sweet biscuit crumbles or tuiles, the wafer-thin biscuits (cookies) shaped like roof tiles. In today’s pastry and baking competitions, making impressive entremets is one of the tests of a pastry chef’s skills” (Dessert: A Tale of Happy Endings, Reaktion Books_.
In terms of trade journals: Richard McComb (2018, Nov 16-22) defines entremets as “rich, elegant, tiered desserts that can be sliced easily into small, bite-sized portions...” (Finish with a flourish. The Caterer. London Vol. 207, Iss. 5050: 44-48,50). Lisa Jenkins (2016, Jul 8-14) defines entremets as “a multi-layered mousse-based cake with complementary flavours and textural contrasts” (The future's bright. The Caterer; London Vol. 206, Iss. 4932: 96-99).
Conclusion: My suggestion° is that the article on entremets could be improved by including a section on entremets in modern/contemporary cuisine.
— Preceding unsigned comment added by 2600:1700:CDF0:6090:24D0:7243:4C66:AFEF ( talk) 19:09, 7 September 2020 (UTC)
The normal spelling in most historical literature is "entremet". It might be different for the modern cake, but calling one or the other "incorrect" is off the mark.
The issue might also be resolved to some extent by splitting the history topic from the modern dish.