Truffle Nation Team Truffle Nation

10 Days Ago · 53 views

Should the jelly insert and sponge be frozen before entremet assembly?

Baking & Technique class-q-and-aentremets-and-fillings

From our October 7 class Q&A. This is an editorially consolidated student question, answered from the course reference.

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Truffle Nation Team Truffle Nation 10 Days Ago

The course jelly is set in its mould and then frozen. The professional entremet method also uses frozen inserts so they can be placed into the mousse during assembly.

That does not mean every sponge must be frozen: the class component notes describe the vanilla sponge as a same-day component. Follow the assembly method for your particular dessert rather than treating every layer identically.

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