Salted caramel and chocolate entremet - recipe with step-by-step photos

Ingredients for the layers:

• 3 eggs
• 3 spoons sugar
• 2 spoons cocoa powder
• 1 spoon flour
• a bit of salt

Ingredients for the salted caramel mousse:

• 250 grams of fresh cream
• 100 grams of sugar
• 40 grams of salted butter
• 2 grams of gelatin
• 1 egg yolk
• 1 spoon water

Ingredients for the chocolate mousse:

• 100 grams of milk chocolate
• 150 grams of fresh cream

Ingredients for the decoration:

• 150 grams of fresh cream
• 4 crepe dentelle
• 1 teaspoon sugar 
• a few leaves of white chocolate (mixed with some matcha powder)
• a few walnuts
• blueberries

Prepare the layers:

Separate the egg yolks from the whites.
Beat the egg whites with the salt and the egg yolks with the sugar.

Mix the beaten egg whites with the egg yolks, the flour and the cocoa powder.

Divide the composition in 2 equal parts.

In a baking tray, place a round sheet of baking paper about 20 cm diameter, pour the composition and bake it at 180 Celsius degrees for 15 minutes. Repeat for the second part of the mixture.

Let it cool!

Prepare the salted caramel mousse:

In a baking pan, at slow fire, add the sugar and the water and let it caramelize. Do NOT mix with a spoon during the process.

When the sugar is caramelized, add the butter and mix until well incorporated.
Add 50 grams of heated fresh cream and mix well. Let it cool!

While still warm, add the egg yolk and mix until well incorporated. Add the hydrated gelatin and mix until dissolved.

Let it cool!

Beat the remaining fresh cream and incorporate it into the cold caramel sauce. Put it in a cold place until using it.

Prepare the chocolate mousse:

Melt the chocolate in a bowl above a pot with boiling water.

Let it cool while you beat the fresh cream. No need for more sugar unless you consider so.
Mix the beaten fresh cream with the cold melted chocolate.

Assembling the cake:

On a plate, in a detachable circle, add one dough layer, then on top one part of the caramel mousse and put it in the fridge for 30 minutes.

Take it out and add the chocolate mousse and put it back in the fridge for another 30 minutes.

Finish with the remaining caramel mousse and on top the second dough layer. Put it in the fridge for a few hours or preferable over night.

Decorate the cake:

The next day, beat the fresh cream with the sugar and cover the cake in it. Cover the sides of the cake with some crushed crepe dentelle.

On top of the cake add some walnuts, crushed crepe dentelle, blueberries, some white chocolate leaves and the cake is ready.

Enjoy!

Passion fruit and berries entremet - recipe with step-by-step photos

Ingredients for the dough:

• 2 eggs whites
• 2 spoons of sugar
• 2 spoons of flour
• 2 spoons with almond powder
• a bit of salt

Ingredients for the strawberry filling:

• 250 grams of strawberries (fresh or frozen)
• 100 grams of fresh cream
• 4 spoons of sugar
• 3 grams of gelatin

Ingredients for the blueberry jelly:

• 100 grams of blueberries
• 2 spoons with sugar
• 50 grams of white chocolate
• 1.2 grams of gelatin

Ingredients for the passion fruit filling:

• 350 grams of fresh cream
• 250 grams of mascarpone
• 4 spoons with sugar
• 3 passion fruits
• 2 egg yolks
• 1 spoon with milk
• 1 spoon with water

Ingredients for the glaze:

• 150 grams of fresh cream
• 100 grams of strawberries
• 50 grams of white chocolate
• 4 grams of gelatin
• 1 spoon with honey

Ingredients for the decoration:

• 100 grams of chocolate (white or dark)
• 50 grams of ground pistachio
• some small tree leaves from the garden / park

Prepare the dough:

Beat the egg whites until fluffy. Add the sugar and continue beating until the sugar melts. Add the flour, the almond powder and the salt and mix slowly. 

Put the composition in a round baking pan (20 x 20 cm) and put it in the oven at 180 Celsius degrees for 8-10 minutes or until ready.

Preparing the strawberry filling:

Beat the fresh cream with 2 spoons of sugar.

In a pan, put the strawberries and the remaining sugar and let them boil for a few minutes at slow fire. Let them cool a bit.

Meanwhile hydrate the gelatin sheets. Add the gelatin over the warm strawberries and mix. Let it cool.

Strain the cold strawberry composition over the beaten fresh cream.

Put the obtained filling in a round form, cover it with plastic foil and let it in the fridge until the other are ready.

Prepare the blueberry jelly:

In a pan, add the blueberries and the sugar and let them boil at slow fire for a few minutes. Let it cool.

While still warm add the hydrated gelatin and mix until well incorporated.

Strain the composition in long shapes and put it in the fridge for 30 minutes then in the freezer for another 30.

In the meantime, over a bowl with boiling water place another bowl in which you chopped the white chocolate. Let it melt, mixing from time to time.

When ready let it cool a bit, then cover the blueberry jelly strips.
Let the chocolate strain and then put the blueberry jelly in the fridge.

Prepare the passion fruit filling:

Put the passion fruit, the water and half of the sugar in a pan and let it simmer at slow fire for a few minutes. Let it cool!

Meanwhile mix the egg yolks with the remaining sugar until the sugar melts down.

Add the milk and place the pot over another one with boiling water.
Mix continuously until thick like a pudding. Let it cool.

Mix the egg composition with the passion fruit composition.

Beat the fresh cream until fluffy. Add the mascarpone and beat again for half of a minute until both are fluffy and smooth.

Add the cooled passion fruit / egg yolks composition over the fresh cream / mascarpone filling and mix until well incorporated. If necessary beat the composition for a few seconds just to get aerated.
 

Prepare the glaze:

Mix the strawberries with the honey and let it simmer at slow fire for 2-3 minutes.
Strain the composition over a pot with the white chocolate and the fresh cream.

Keep the pot at slow fire until everything is melted, mixing from time to time.
Add the hydrated gelatin and mix until dissolved.
Strain the composition and put it aside.

Prepare the decoration:

This it can be prepared in advance preferably so you have less work that day :) .

You can prepare some chocolate shapes, you can add fruits, it´s your cake so everything you do would be just perfect.

I melted 50 grams of white chocolate and put it in some shapes I had. I wrapped the shapes in some plastic paper and put it in the fridge for the next day.

I did the same with the black chocolate, only this time I also used some leaves from the garden. I cleaned them well and then I poured chocolate above them.

Let them strain a bit and keep them in the fridge until you use them. I kept the chocolate on the leaf until i used it, that means the next day.

Assembling the cake:

On a plate, add a round circle (20 cm diameter). In the circle, plac ethe almond dough, then half of the passion fruit filling. Above this filling add the blueberry jelly covered in white chocolate. Over it add the strawberry filling. Finish with the other half of the passion fruit filling. Put the cake in the fridge for the night or at least 5 hours.

Next day or after a few hours, add the cold glaze on top and let it stabilize for 1 hour in the fridge.
When ready you can add your decorations.
To have more color I added some ground pistachio.

Enjoy!

Raspberry and passion fruit entremet - recipe with step-by-step photos

Ingredients for the layers:

• 50 grams of flour
• 50 grams of sugar
• 3 eggs
• a bit of salt
• a bit of butter to grease the pan

Ingredients for the passion fruit mousse:

• 100 grams of fresh cream
• 90 grams of mascarpone
• 50 grams of sugar
• 5 passion fruits
• 2 grams of gelatin

Ingredients for the raspberry mousse:

• 250 grams of raspberries
• 100 grams of fresh cream
• 90 grams of mascarpone
• 50 grams of sugar
• 2 grams of gelatin

Ingredients for the raspberry jelly:

• 300 grams of raspberries
• 30 grams of sugar
• 2 grams of gelatin

Decoration:

• 20 grams of white chocolate
• 10 grams of sugar
• 1 passion fruit
• 1 toothpick

Prepare the layers:
Separate the egg whites from the egg yolks.
Beat the egg whites with half of the sugar.
In another bowl, beat the egg yolks with the remaining sugar.

Add the beaten egg yolks and the salt over the egg whites and mix slowly until incorporated.

Strain the flour, pour it over the eggs and mix.

Cover the bottom of an oven tray with baking paper and grease the walls of the tray with some butter.

Add the composition and bake it at 180 Celsius degrees for 15 minutes or until done.
When ready let it cool.

When cooled, cut it in 2 equal layers.

Prepare the passion fruit mousse:
In a pan add the interior of the passion fruits together with the sugar and let it simmer for 5 minutes.

Let it cool. When cooled but still warm, add the hydrated gelatin and mix until dissolves.

Meanwhile, beat the fresh cream and mix it with the mascaspone cheese.

Strain the cold passion fruit syrup over the mascarpone/fresh cream composition and mix until well incorporated.
Put it aside for later.

Prepare the raspberries mousse:
Mix the raspberries with the sugar and let it simmer at slow fire for 5 minutes.

Let it cool, but while still warm incorporate the hydrated gelatin. Mix until dissolved.

Beat the fresh cream and mix it with the mascarpone cheese.
Strain the cold raspberries syrup over and mix until well incorporated.

Assembling the cake:
On a plate, in a detachable circle, add one dough layer then the passion fruit mousse and let it in the fridge for at least 30 minutes.

When it´s settled take it out and add the second layer and above the raspberries mousse.
Put it back in the fridge for a few hours.

After a few hours your cake should be settled.

Prepare the raspberry jelly:
Mix the raspberries with the sugar and let it simmer at slow fire for 5-10 minutes.
Let it cool but while still warm add the hydrated gelatin and mix until dissolved. Let it cool.

Decoration:
Melt the chocolate and let it cool a bit.

Meanwhile add the interior of a passion fruit and the sugar in a pot and let it simmer for a few minutes.Let it cool.

When everything cold, take out the cake from the fridge and pour the raspberry jelly on top of the cake.

Pour the white chocolate in a pipping bag. Pour small circles of white chocolate above the raspberry jelly and in the middle of it add a bit of the passion fruit syrup. Take a toothpick and pass it through the middle of every circle until the last one.

Put it in the fridge over night and keep it there until served!

Enjoy!

Peach and berry entremet - recipe with step-by-step photos

Ingredients for the pistachio layers:

• 70 grams of ground pistachio
• 40 grams of sugar
• 20 grams of flour
• 20 grams of butter
• 3 eggs
• a bit of salt

Ingredients for the berry jelly:

• 70 grams of berries 
• 40 grams of sugar
• 1 gram gelatin

Ingredients for the peach jelly:

• 400 grams of sweet peaches
• 50 grams of sugar
• 50 milliliters of water
• 3 grams of gelatin

Ingredients for the peach mousse:

• 500 grams of peaches
• 250 grams of mascarpone cheese
• 200 grams of fresh cream
• 50 grams of sugar
• 50 milliliters of water
• 5 grams of gelatin

Decoration:

• 200 grams of fresh cream
• 2 spoons with sugar
• a few physalis
• a branch of rosemary
• a few chocolate figurines
• a bit of matcha

Prepare the layers:
Clean the pistachio and grind it together with 1 egg for half of a minute.

Separately beat the other 2 egg yolks with the sugar and whip the other 2 egg whites with the salt.

Mix the pistachio with the beaten egg yolks.

Add the flour and mix until well incorporated.

Add the melted butter and mix slowly.

Finally add the whipped egg whites and incorporate them slowly. The composition will be soft like for the sponge cake. Divide the dough in 3 equal parts.

Now, on a baking paper in an oven tray, draw a circle of 20 cm and put one part of the composition.
Put the tray in the oven at 180 Celsius degrees and let it bake for a few minutes until golden brown on the surface. It will be ready fast so stay close.

Continue the process with the other 2 parts of the composition. Let them cool at room temperature.


Prepare the berry jelly:
In a pan, add the cleaned berries and the sugar and let it simmer for a few minutes.

Remove from the fire and while warm (not hot) add the hydrated gelatin and mix until well incorporated.

Strain the juice in a round circle (12-13 cm) and let it rest in a cold place until firm.

Prepare the peach jelly:

Clean and chop the peaches. Add the sugar and the water and let it simmer over a slow fire for 7-10 minutes.

Mash them and while warm, add the hydrated gelatin and mix until well incorporated.

Strain the peach juice in a round shape (20 cm same as the layers) and let it in the fridge until steady.

Prepare the peach mousse:

Clean and chop the peaches. Add 40 grams of sugar and the water and let it simmer over a slow fire for 7-10 minutes.

Mash them and while warm, add the hydrated gelatin and mix until well incorporated. Let it cool.

If you want you can strain the pulp from the peach juice and the mousse will be soft, but you will lose all the good parts :) .

Separately beat the fresh cream with the remaining sugar.

Mix the cold mashed peaches with the beaten fresh cream and the mascarpone cheese.

Assembling the cake:

Divide the mousse in 4 parts. It´s not necessary to be equal.

On a plate in a round circle, add one pistachio layer. Above, add a bit of peach mousse. Then, add the berry jelly and cover with a part of peach mousse. 

Slowly add the second pistachio layer and put it in the fridge to rest for an hour.

When steady, remove from the fridge and continue the process.

Above the second layer add a bit of peach mousse and the peach jelly. Above the jelly, add the remaining mousse and the last pistachio layer to complete the cake. Put it in the fridge over night.

Decoration:
The next day, beat the fresh cream with the sugar.
Cover the entire cake in a thin cream layer.

Now you still have some cream left so divide it in 2 parts . In one of them add a bit of matcha powder and mix .

In a small pipping bag add on the sides the cream mixed with the matcha and in the middle, the cream.

Decorate the cake with the matcha/ cream according to you imagination.
We completed the cake with some chocolate figurines, one or two physalis and a branch of rosemary or fir tree.
Keep it in the fridge until serving.

Enjoy!