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Chocolate‑Caramel Entremet with Creamy Insert, Chocolate Mousse and Mirror Glaze
A refined entremet composed of a creamy caramel insert, a moist Sacher sponge, a crunchy praline, a silky chocolate mousse, all covered with a glossy mirror glaze and decorated with golden chocolate leaves. Ideal for Easter celebrations or any special occasion.
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Cost Breakdown
Critical Success Points
- • Gelatin hydration (step 1)
- • Sugar caramelization (step 2)
- • Cooking the caramel cream without exceeding 82 °C (step 5)
- • Delicate incorporation of whipped egg whites (step 14)
- • Baking the Sacher cake (step 15)
- • Cooking the custard to 82 °C (step 24)
- • Gelatin hydration for the glaze (step 36)
- • Reaching 105 °C for the glaze syrup (step 37)
- • Applying the mirror glaze without bubbles (step 40)
Safety Warnings
- • Hot caramel reaches over 150 °C; handle with care and wear gloves.
- • The glaze syrup reaches 105 °C; avoid burns.
- • Use the oven with heat‑resistant gloves.
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