This mould is used to bake madeleines, little scallop-shaped cakes that brought fame to the French town of Commercy in the 18th century. Their recipe most likely originates in the cuisine of French convents.
Today, the French terms entremets, patisseries and desserts are used interchangeably. With regard to a meal, it is the sweet course at the end of the menu. A few basic ingredients can produce an infinite variety of entremets. Their preparation requires precision, skill and thorough knowledge of the ingredients.