In addition to the basic ingredients of eggs, butter, oil or margarine, flour or starch, cream, milk and sugar, depending on the recipe, entremets may contain various other elements such as gelling agents, baking powder, yeast, fruit, walnuts, hazelnuts, almonds and chocolate. To create the perfect entremets, it is essential that all the ingredients are measured very precisely, that they are as fresh as possible and that the utensils used are spotlessly clean.
Even in basic preparations, pastry chefs must be particularly skilled in working with sugar and chocolate. Generally, sugar is used in the form of granulated white sugar or icing sugar. However, some recipes use sugar syrup which may be more or less concentrated. The sugar is sometimes used at very high temperatures of up to 180°C. Nougat, sweets or toffees, for example, each require the sugar to be at a specific temperature. Sugar is used at a temperature of 120°C to 126°C to make nougat. From 145°C, the hardened and brittle syrup can be shaped in a sweet mould and is thus used to make hard sweets or lollipops.
Different cocoa products, such as cocoa powder or couverture chocolate, can be used to make chocolate entremets. Couverture must contain at least 31% cocoa butter. When moulding, couverture is tempered to give chocolate a smooth sheen, hardness when broken and its characteristic creaminess. Tempering consists in crystallising cocoa butter in the most stable form possible, by heating and cooling the chocolate through a sequence of specific temperatures.