(VOVWORLD) - In Hanoi, there are cafés and bakeries in most street corners, but every now and then, a pastry shop catches people’s attention not just for its sweets, but for the care behind each creation. One of those places is La Parisienne, a bakery inspired by classic French dessert-making. Here, pastries are created with premium imported ingredients and traditional baking techniques, with attention paid equally to flavor, texture, and presentation. Among the many desserts on the menu, one cake stands out for its elegance and complexity - the entremet. Unlike traditional cakes that rely mainly on sponge and cream, an entremet is built in several layers, each designed to add a different texture and flavor.
A: Hello and welcome to Food Delight, where we explore the stories and craftsmanship behind unique dishes from around the world. We’re A and B.
B: In Hanoi, there are cafés and bakeries in most street corners, but every now and then, a pastry shop catches people’s attention not just for its sweets, but for the care behind each creation.
A: One of those places is La Parisienne, a bakery inspired by classic French dessert-making. Here, pastries are created with premium imported ingredients and traditional baking techniques, with attention paid equally to flavor, texture, and presentation.
B: Among the many desserts on the menu, one cake stands out for its elegance and complexity - the entremet. Unlike traditional cakes that rely mainly on sponge and cream, an entremet is built in several layers, each designed to add a different texture and flavor.
 From silky mousse to delicate layers hidden inside, the entremet shows how dessert can combine technique, creativity, and flavor in a single slice. (Photo: La Parisienne) |
A: According to Thanh Tung, a staff at La Parisienne, this layered design is what makes the cake so distinctive.
“Entremet is a modern type of French pastry known for its delicate multi-layer structure. It can be seen almost like a “symphony” of textures and flavors. A typical entremet is built around a smooth, velvety mousse that forms the main body of the cake. Inside the mousse, there is usually an insert such as fruit compote or a rich cremeux. Beneath that lies a base layer like dacquoise or genoise, which helps balance moisture and structure. Sometimes, a crunchy layer made from nuts or chocolate is also added to create an interesting contrast in texture,” said Thanh Tung.
 (Photo: La Parisienne) |
 When you cut into an entremet, each slice reveals several carefully arranged layers (Photo: La Parisienne) |
B: So when you cut into an entremet, each slice reveals several carefully arranged layers. Tung says what makes a truly good entremet is not just the number of layers, but how well those layers work together.
“Each layer in an entremet is designed to complement the others, creating balance in both texture and flavor. When you take a bite, the cake should feel light and smooth, but still offer subtle contrasts between creamy, airy, and sometimes slightly crunchy elements. In terms of the process, pastry chefs usually start by preparing the insert first. Then they make the mousse and assemble the cake layer by layer in a mold, building it from the inside out. After the structure is completed, the cake is frozen to stabilize its shape before the final step — finishing the surface with a delicate velvet coating that gives entremet its elegant appearance,” Thanh Tung added.
A: That velvet coating is actually one of the details that makes entremet instantly recognizable. Instead of a glossy mirror glaze, some pastry chefs prefer a soft matte finish that looks almost like fabric.
B: At La Parisienne, the bakery uses a special spraying technique to create this delicate effect, which requires precise temperature control and careful handling.
“The velvet spray coating is created by spraying a mixture of chocolate and cocoa butter onto a frozen cake. When the chocolate touches the cold surface, it solidifies instantly and forms a texture that looks like soft velvet. This technique requires very precise control of both temperature and spraying distance so the coating is even and delicate without cracking or becoming too heavy,” Thanh Tung said.
A: At La Parisienne, the pastry team also develops their entremets in a slightly different direction. Instead of focusing mainly on the fruit flavors that are commonly seen in many entremet cakes, they often highlight deeper notes such as nuts or subtle hints of liqueur.
B: Two examples are the entremets called 8PM and Julietta. 8PM is inspired by the feeling of an evening gathering, with warm liqueur aromas unfolding gently through the layers of the cake. Meanwhile, Julietta is designed for those who enjoy nutty flavors. It features a smooth hazelnut mousse, paired with a hazelnut dacquoise base and a rich salted caramel center.
A: With their refined design and carefully balanced structure, entremets have become a popular choice for special occasions, from birthdays to small celebrations shared with friends and family.
B: From silky mousse to delicate layers hidden inside, the entremet shows how dessert can combine technique, creativity, and flavor in a single slice.
A: And that’s all for today’s edition of Food Delight on VOVWorld. Thanks for listening, and we’ll see you again in our next culinary story.