Chocolate-Caramel Entremet with Creamy Insert, Chocolate Mousse and Mirror Glaze

Ingredients

• 180 g White sugar
• 60 g Water
• 25 g Glucose syrup
• 5 pcs Egg yolks
• 345 g Heavy cream (liquid) (Divisée : 60 g chaud + 285 g froid)
• 1 pcs Vanilla bean (Graines prélevées)
• 4 g Powdered gelatin (Pour l'insert caramel)
• 120 g Marzipan (50% almonds)
• 35 g Unsweetened cocoa powder
• 40 g Powdered sugar
• 35 g All‑purpose flour
• 5 pcs Whole eggs
• 40 g Melted butter
• 4 pcs Egg whites
• 55 g Milk chocolate
• 60 g Praline
• 25 g Crêpes dentelles crumbs
• 1 g Fleur de sel
• 240 g Dark chocolate 64%
• 225 g Whole milk
• 75 g Egg yolks (for the mousse) (Environ 4 jaunes)
• 45 g Caster sugar
• 330 g Heavy cream (for the mousse)
• 12 g Powdered gelatin (for the glaze)
• 160 g Water (for the glaze) (70 g + 90 g séparés)
• 180 g Caster sugar (for the glaze)
• 180 g Glucose syrup (for the glaze)
• 120 g Unsweetened condensed milk
• 180 g Dark chocolate 64% (for the glaze)
• 150 g Dark chocolate 64% (for decoration)
• 1 g Edible gold powder (Petite pincée)
• 120 g Praline (for decoration) (Copeaux ou chips)

Instructions

1. Hydration of gelatin (caramel insert)

   Place 4 g of powdered gelatin in a large bowl of cold water and let soak for 20 minutes.

   Time: PT20M

2. Caramelization of the sugar

   In a saucepan, combine 180 g sugar, 60 g water and 25 g glucose. Bring to a boil and cook until a golden caramel color is achieved.

   Time: PT5M

3. Incorporation of the warm cream

   Immediately pour 60 g warm heavy cream into the caramel. Watch out for splatters.

   Time: PT2M

4. Egg‑vanilla mixture

   Separate the seeds from the vanilla bean and add them to the 5 egg yolks. Mix to distribute evenly.

   Time: PT3M

5. Cooking the caramel cream

   Return the caramel‑cream mixture to the saucepan, add the remaining 285 g cream and heat over low heat, stirring constantly, without exceeding 82 °C.

   Time: PT5M

6. Adding gelatin and blending

   Drain the hydrated gelatin, add it to the hot cream and blend with an immersion blender until smooth.

   Time: PT2M

7. Shaping the caramel insert

   Pour the caramel cream into a 20 cm entremet ring previously lined with plastic wrap. Smooth the surface.

   Time: PT2M

8. Chilling the insert in the freezer

   Place the ring in the freezer for 2 hours until the insert is firm.

   Time: PT2H

9. Preparing the Sacher cake – marzipan

   Dice the marzipan, place it in the stand‑mixer's bowl with 1 whole egg and beat on low speed until a homogeneous dough forms.

   Time: PT5M

10. Adding the remaining egg yolks

    Incorporate the remaining 4 egg yolks into the marzipan‑egg mixture and continue beating.

    Time: PT2M

11. Incorporating melted butter

    Add 40 g melted butter to the mixture and stir until fully incorporated.

    Time: PT2M

12. Sifting flour and cocoa

    Sift 35 g flour and 35 g cocoa over the mixture, then gently fold in using a rubber spatula.

    Time: PT3M

13. Whipping egg whites

    In a clean bowl, beat the 4 egg whites until stiff peaks form, add 40 g powdered sugar just before the end to stabilize.

    Time: PT5M

14. Incorporating the whites into the batter

    Fold one third of the whipped whites into the batter, mix lightly to lighten, then add the remaining two thirds and fold gently with the spatula.

    Time: PT5M

15. Baking the Sacher cake

    Pour the batter into the 26 cm silicone mold, smooth the surface and bake at 190 °C for 15‑20 minutes.

    Time: PT20M

    Temperature: 190°C

16. Cutting the cake

    Once cooled, unmold the cake and cut a 20 cm diameter disc using an entremet ring.

    Time: PT2M

17. Crispy praline – melting the chocolate

    Melt 55 g milk chocolate with 60 g praline in a bain‑marie.

    Time: PT5M

18. Adding crêpes dentelles and fleur de sel

    Fold in 25 g crêpes dentelles crumbs and 1 g fleur de sel, mix quickly.

    Time: PT2M

19. Applying the praline to the cake

    Spread a thin layer of crispy praline over the Sacher cake disc.

    Time: PT2M

20. Chilling the praline in the freezer

    Place the cake with the praline in the freezer for 30 minutes.

    Time: PT30M

21. Chocolate mousse – heating the milk

    Bring 225 g whole milk to a boil in a saucepan, then remove from heat.

    Time: PT5M

22. Egg‑sugar mixture

    In a bowl, whisk 75 g egg yolks with 45 g caster sugar until a pale, creamy mixture forms.

    Time: PT3M

23. Tempering the milk‑egg mixture

    Pour the hot milk over the egg‑sugar mixture in three portions, beating between each addition.

    Time: PT5M

24. Cooking the custard

    Return everything to the saucepan and heat over low heat, stirring until 82 °C; the custard should coat the back of a spoon.

    Time: PT5M

25. Melting dark chocolate

    Melt 240 g dark chocolate 64% in a bain‑marie.

    Time: PT5M

26. Chocolate‑cream emulsion

    Incorporate the hot custard into the melted chocolate in three portions, mixing well between each addition.

    Time: PT5M

27. Hand mixing

    Quickly hand‑mix with the immersion blender to obtain a smooth, glossy ganache.

    Time: PT2M

28. Cooling the ganache

    Let the ganache cool at room temperature until it is very cold.

    Time: PT10M

29. Whipping the cream

    Whip 330 g very cold heavy cream to stiff peaks.

    Time: PT5M

30. Incorporating whipped cream into the ganache

    Add one third of the whipped cream to the ganache to lighten, then fold in the remaining two thirds in two additions, folding gently.

    Time: PT5M

31. Assembling the entremet – first mousse layer

    In a 22 cm entremet ring lined with plastic wrap, place a generous layer of chocolate mousse.

    Time: PT2M

32. Inserting the caramel

    Place the frozen caramel insert in the centre and press it lightly into the mousse.

    Time: PT2M

33. Covering the caramel

    Cover the caramel insert with the remaining chocolate mousse.

    Time: PT2M

34. Adding the Sacher cake

    Place the frozen Sacher cake disc on the mousse and push slightly so the mousse rises up the sides.

    Time: PT2M

35. Final freezing

    Place the complete entremet in the freezer for 4 hours to set.

    Time: PT4H

36. Hydration of gelatin (mirror glaze)

    Mix 12 g powdered gelatin with 70 g cold water and let rest for 20 minutes.

    Time: PT20M

37. Preparing the syrup

    In a saucepan, bring to a boil 180 g sugar, 90 g water and 180 g glucose until 105 °C.

    Time: PT5M

    Temperature: 105°C

38. Melting chocolate and condensed milk

    Melt 180 g dark chocolate 64% with 120 g unsweetened condensed milk in a bain‑marie.

    Time: PT5M

39. Mixing the mirror glaze

    Pour the hot syrup over the chocolate‑condensed milk mixture, add the hydrated gelatin, then hand‑mix until a smooth, bubble‑free glaze is obtained.

    Time: PT3M

40. Applying the mirror glaze

    Pour the glaze in one go onto the centre of the frozen entremet and let it spread naturally. Smooth quickly with a spatula if needed.

    Time: PT5M

41. Removing excess glaze

    Run a knife blade along the edge of the ring to remove surplus glaze.

    Time: PT2M

42. Decoration – praline shavings

    Sprinkle 120 g praline shavings over the base of the still‑frozen entremet.

    Time: PT2M

43. Crumpled chocolate sheet

    Melt 150 g dark chocolate 64% in a bain‑marie, temper it, then pour onto a sheet of parchment paper. Spread to 1‑2 mm thickness.

    Time: PT5M

44. Setting the chocolate sheet

    Let set for 1‑2 hours at room temperature until the chocolate hardens.

    Time: PT1H30M

45. Applying gold powder

    With a brush, gently dust the edible gold powder over the surface of the crumpled chocolate.

    Time: PT2M

46. Breaking the crumpled chocolate

    Break the chocolate sheet into irregular medium‑sized shards.

    Time: PT2M

47. Arranging the golden shards

    Arrange the golden shards harmoniously on top of the entremet to create volume.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

6 g

Carbohydrates

45 g

Fat

28 g

Fiber

2 g

Ingredient Substitutions

• Instead of White sugar: Sucre de canne
• Instead of Glucose syrup: Sirop de maïs
• Instead of Heavy cream (liquid): Crème entière
• Instead of Vanilla bean: Extrait de vanille
• Instead of Powdered gelatin: Agar-agar (quantité adaptée)
• Instead of Marzipan (50% almonds): Marzipan maison
• Instead of Unsweetened cocoa powder: Cacao Dutch‑process
• Instead of Powdered sugar: Sucre en poudre tamisé
• Instead of All‑purpose flour: Farine de blé
• Instead of Melted butter: Margarine
• Instead of Milk chocolate: Chocolat blanc
• Instead of Praline: Pâte de noisette
• Instead of Crêpes dentelles crumbs: Biscuits à la cuillère émiettés
• Instead of Fleur de sel: Sel de mer
• Instead of Dark chocolate 64%: Chocolat noir 70 %
• Instead of Whole milk: Lait demi‑écrémé
• Instead of Caster sugar: Sucre semoule
• Instead of Heavy cream (for the mousse): Crème entière
• Instead of Powdered gelatin (for the glaze): Agar‑agar (quantité adaptée)
• Instead of Glucose syrup (for the glaze): Sirop de maïs
• Instead of Dark chocolate 64% (for the glaze): Chocolat noir 70 %
• Instead of Dark chocolate 64% (for decoration): Chocolat noir 70 %
• Instead of Praline (for decoration): Noix de pécan caramélisées

Equipment Needed

• Large bowl
• Saucepan
• Immersion blender (hand blender)
• Stand mixer
• Rubber spatula
• Whisk
• 26 cm silicone mold
• 20 cm entremet ring
• 22 cm entremet ring
• Plastic wrap
• Double boiler (bain‑marie)
• Kitchen thermometer
• Knife blade
• Parchment paper (baking paper)
• Kitchen brush
• Oven
• Freezer
• Kitchen scale

Critical Steps — Do Not Skip

• 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)

Chef Tips from the Video

• Use a kitchen thermometer to precisely control the critical temperatures (82 °C and 105 °C).
• For an ultra‑shiny finish, strain the mirror glaze before applying.
• Plastic wrap under the caramel insert prevents leaks and eases unmolding.

Troubleshooting

Storage

Refrigerator: Store the entremet in the refrigerator for 3‑4 days, covered with plastic wrap.

Freezer: Can be frozen for up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours, the glaze may melt.

Make-Ahead Tips

• Prepare the caramel insert and freeze it 24 h in advance.
• The chocolate mousse can be made the day before and stored in the refrigerator.
• The mirror glaze is prepared just before service to avoid crystallization.

Frequently Asked Questions