Entremet Dessert Recipe

Introduction

The entremet dessert is a stunning multi-layered treat that combines cake, mousse, and a glossy glaze for an elegant finish. Perfect for special occasions, it impresses both visually and in flavor with its harmonious textures.

Ingredients

• Cake layers
• Mousse
• Glaze

Instructions

1. Step 1: Begin by preparing or assembling the cake layers evenly in your chosen mold or ring.
2. Step 2: Spread the mousse evenly over the cake layers, then chill the assembled dessert thoroughly to set.
3. Step 3: Once chilled and set, carefully pour the glaze over the top to cover the dessert completely and create a smooth, shiny finish.

Tips & Variations

• For a more refined flavor, infuse the mousse with complementary ingredients such as fruit puree or chocolate.
• Use a silicone mold for easier removal and cleaner edges.
• Experiment with different glaze colors and flavors to match the occasion.

Storage

Store the entremet dessert in the refrigerator, covered, for up to 3 days. To maintain its texture, remove it from the fridge about 15 minutes before serving. Avoid freezing, as it may affect the mousse’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the entremet dessert in advance?

Yes, preparing it a day ahead allows the flavors to meld and ensures the mousse sets perfectly. Just keep it refrigerated until serving.

What type of glaze works best for entremet desserts?

Mirror glaze is commonly used for entremets because it creates a shiny, smooth surface that enhances the dessert’s appearance. However, a simple fruit glaze or chocolate ganache can also work well.

Entremet Dessert Recipe

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★★★★★

4.8 from 150 reviews

This elegant Entremet Dessert features delicate cake layers paired with a smooth mousse and finished with a shiny glaze, creating a visually stunning and delicious multi-textured treat perfect for special occasions.

• Author: Lara
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 6 hours (including chilling and glazing time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Layers

• 150g all-purpose flour
• 150g granulated sugar
• 4 large eggs
• 1 tsp baking powder
• 50g unsalted butter, melted
• 1 tsp vanilla extract

Mousse

• 300ml heavy cream
• 200g white chocolate
• 3 egg yolks
• 50g granulated sugar
• 5g gelatin sheets or 7g powdered gelatin
• 50ml milk

Glaze

• 150g sugar
• 75ml water
• 100g sweetened condensed milk
• 150g white chocolate
• 10g gelatin sheets or 14g powdered gelatin
• 70ml water (for gelatin bloom)

Instructions

1. Prepare the Cake Layers: Preheat your oven to 180°C (350°F). In a bowl, whisk eggs and sugar until light and fluffy. Sift together flour and baking powder then gently fold into the egg mixture. Add melted butter and vanilla extract and mix gently. Pour the batter into a lined baking pan and bake for about 20 minutes or until a toothpick comes out clean. Let cool completely.
2. Make the Mousse: Soften gelatin sheets in cold water or bloom powdered gelatin in water. Heat milk gently then dissolve gelatin into it. Melt white chocolate and combine with the milk and gelatin mixture. Whip heavy cream to soft peaks separately. Beat egg yolks with sugar until pale. Fold the chocolate mixture into the yolks, then carefully fold in the whipped cream. Refrigerate mousse until slightly thickened but still pourable.
3. Assemble the Entremet: In a mold, layer baked cake at the bottom. Pour mousse evenly over the cake layer. Smooth the top with a spatula and freeze or chill until set, ideally overnight for best texture.
4. Prepare the Glaze: Bloom gelatin in cold water. Boil sugar and water until sugar dissolves, then remove from heat and add condensed milk. Add chopped white chocolate and stir until melted and smooth. Stir in the softened gelatin until fully incorporated. Let cool slightly until warm but not hot.
5. Glaze and Finish: Remove the set entremet from the mold and place it on a rack with a tray underneath. Pour the glaze evenly over the chilled entremet, ensuring full coverage. Allow excess glaze to drip off and glaze to set in refrigerator for at least 1 hour before serving.

Notes

• Use high-quality white chocolate for the mousse and glaze to achieve the best flavor and texture.
• Chill the mousse layer until firm before glazing to prevent melting or mixing.
• Gelatin amounts can be adjusted depending on bloom strength; ensure full dissolution to avoid lumps.
• This dessert is best made a day ahead to allow flavors to meld and achieve optimal texture.

Keywords: entremet, mousse dessert, layered cake, glazed dessert, French dessert