Are Entremets cut when they are still frozen, semi-frozen, or room temperature?
Each element that teams are required to produce should be presented for tasting at the correct temperature at the time it is set to be delivered to the judges. Entremets are cut at a cutting station, either by one of the head judges, or a professional pastry chef assigned to that post. Teams do not cut entremets, frozen entremets, breads, etc. They are all taken whole and presented to the judges. In the case of the entremet and frozen entremet – at the assigned time, two whole cakes will be taken from the team’s kitchen. One will be paraded whole for the judges to see, one will be brought to the cutting station where it will be cut in half – one half will be paraded before the judges so they can see the interior layers, the other half will be cut, plated and served to the judges for degustation. A whole cake and a half cake will be brought to the photo “studio” to be photographed.
