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

Recipe by Ludo's Workshops

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.

HardFrenchServes 12

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Source Video
10h 38m
Prep
45m
Cook
1h 22m
Cleanup
12h 45m
Total

Cost Breakdown

Total cost:$36.55
Per serving:$3.05

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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