A fresh and delightful Summer entremet where the sour rhubarb is perfectly balanced with sweet vanilla and rich almond flavor.
Servings: 10 People
Target Mold Size: 16 cm diameter pastry ring (Internal Insert), 18 cm diameter silicone mold (Outer Mousse).
DAY ONE: Component Preparation (Mousse)
1) Vanilla Mousse
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 8.31 g | About 4 and 3/4 sheets, soaked |
| Heavy Cream (35 percent fat) | 618 g | 309 g hot, 309 g cold |
| Vanilla Paste | 22.5 g | About 4 and a half teaspoons (or 4 and a half vanilla beans) |
| White Chocolate | 165 g | Melted |
Method
- Soak Gelatin: Soak gelatin in cold water for 5-10 minutes.
- Melt Chocolate: Melt the white chocolate and reserve it in a bowl.
- Infuse Cream: Heat 309 g heavy cream and vanilla until almost boiling. Remove from heat and whip in the gelatin.
- Emulsify: Pour the hot cream over the chocolate, stirring until glossy. Mix in 309 g cold heavy cream.
- Chill: Put cling film on the top of the cream and let it cool in the refrigerator overnight.
- Next Day Mousse: Whip the chilled mousse until it has a thick consistency. Put the mousse in a piping bag.
DAY TWO: Internal Insert Preparation
2) Blondie with Rhubarb and Almonds (Cake Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Soft Butter | 65 g | |
| White Chocolate | 65 g | Melted, plus 35 g chopped for mix |
| Egg (whole) | 50 g | About 1 egg |
| Caster Sugar | 60 g | |
| All-Purpose Flour | 45 g | |
| Semi-chopped Almonds | 35 g | |
| Rhubarb | 35 g | Placed in dough surface |
| Fine Salt | 0.5 g | A pinch |
Method
- Prepare Base: Slowly melt butter. Melt 65 g white chocolate separately and reserve.
- Make Batter: Whisk eggs, sugar, flour, and salt together until the dough gets a light and fluffy consistency.
- Combine: Stir melted butter and the melted chocolate into the dough. Add chopped almonds and 35 g chopped white chocolate.
- Bake: Pour the dough into a pastry ring (16 cm diameter) with parchment paper. Place rhubarb pieces on the surface. Bake for approximately 16-20 minutes at 180 degrees C.
- Cool and Place: Let the cake cool. Place it in a clean pastry ring (16 cm diameter) lined with a plastic sheet collar. Put the cake in the freezer.
3) Almond Praliné with Ruby Chocolate (Crunch Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Roasted Blanched Almonds | 60 g | For praliné |
| Caster Sugar | 60 g | For caramelizing |
| Ruby Chocolate | 60 g | Melted |
Method
- Make Praliné: Blanch and roast almonds. Carefully melt sugar to a golden caramel, add the almonds, and pour onto parchment paper to cool. Blend the nuts into a liquid paste (praliné).
- Combine Crunch: Melt the Ruby chocolate. Remove from heat and add the almond praliné paste.
- Layer and Freeze: Pour the praliné over the cake. Put the cake back in the freezer.
4) Rhubarb Curd (Layer 3)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Leaf (240 Bloom) | 1.75 g | 1 sheet, soaked |
| Rhubarb Purée | 103 g | About 100 ml, from 250 g rhubarb |
| Lemon Juice | 30 g | About 2 tablespoons |
| Egg (whole) | 75 g | About 1 and a half eggs |
| Egg Yolk | 20 g | About 1 yolk |
| Caster Sugar | 75 g | |
| Cold Butter | 35 g |
Method
- Soak Gelatin: Soak gelatin.
- Prepare Purée: Boil rhubarb and sift to get 103 g purée.
- Cook Curd: Stir purée, lemon juice, egg, egg yolk, and sugar in a saucepan. Cook slowly while constantly whipping until it comes to a boil and thickens.
- Finish Curd: Remove from heat and add cubed butter. Whip in the gelatin. Sift the curd and hand blend until creamy.
- Layer and Freeze: Pour the curd on top of the praliné layer. Put the cake back in the freezer.
5) Rhubarb Marmalade (Layer 4)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 1.05 g | About two-thirds of a sheet, soaked |
| Rhubarb | 180 g | |
| Caster Sugar | 90 g | |
| Vanilla Paste | 2.5 g | About 1/2 teaspoon |
| Red Melatin (Pectin) | 3.75 g | About 3/4 teaspoon |
Method
- Soak Gelatin: Soak gelatin.
- Cook Marmalade: Boil rhubarb, vanilla paste, and sugar until tender.
- Thicken: Add melatin and let the marmalade cook further for 1-2 minutes until it thickens.
- Finish: Remove from the saucepan and add the gelatin. Let the marmalade cool until room temperature.
- Layer and Freeze: Spread the marmalade on the cake in an even layer. Let the cake freeze for at least 3 hours or overnight.
DAY TWO/THREE: Final Assembly and Glazing
6) Final Assembly
Method
- Prepare Main Mold: Place a plastic sheet in a silicone mold (18 cm diameter, e.g., Silikomart Universo) on a cutting board.
- Mousse Layer 1: Add three-quarters of the whipped vanilla mousse into the mold. Spread evenly and tap the mold to remove air bubbles.
- Insert Core: Gently press the frozen 16 cm cake insert into the vanilla mousse, with the rhubarb marmalade facing downwards.
- Mousse Layer 2: Spread the remaining vanilla mousse (one-quarter) around the cake. Ensure the sides are even. Reserve a very small portion of mousse for decorating the cake.
- Freeze: Freeze the cake overnight.
7) Vanilla Glaze (Glaçage Miroir)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 14 g | 8 sheets, soaked |
| White Chocolate | 200 g | Finely chopped |
| Heavy Cream (35 percent fat) | 139 g | About 135 ml |
| Water | 70 g | About 70 ml |
| Caster Sugar | 200 g | |
| Glucose Syrup | 200 g | |
| Food Colouring Paste | – | White |
| Vanilla Paste | 10 g | About 2 teaspoons |
Method
- Prepare Glaze: Soak gelatin. Chop chocolate. Heat sugar, water, heavy cream, and glucose syrup until almost boiling. Remove from heat and whip in the gelatin.
- Emulsify and Color: Pour the cream over the chocolate. Hand blend (at an angle). Add white food coloring paste and vanilla paste.
- Temper Glaze: Cover the surface with cling film. Cool the glaze down to 34 degrees C – 35 degrees C.
- Glaze Cake: Take the frozen cake out of the freezer. Place it on a baking rack. Pour the glaze over the frozen cake. Remove excess glaze.
- Thaw: Place the cake on a plate and let it thaw in the fridge for approximately 6 hours.
8) Chocolate Decoration
| Materials | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 250 g | Tempered, with pink food coloring powder |
| Decoration | – | Flowers |
Chocolate Decoration Dimensions:
| Element | Dimensions | Diameter |
|---|---|---|
| Ribbon (Around cake) | 2.5 cm x 58 cm | 18 cm |
| Lattice (Top decoration) | 16 cm diameter | 16 cm |
Method (Ribbon)
- Prepare Ribbon: Temper the 250 g white chocolate and add pink food coloring powder. Create the ribbon (2.5 cm x 58 cm) and set the shape around a cold 18 cm diameter pastry ring.
- Assemble Ribbon: Once the chocolate has set, gently place the ribbon around the cake.
Method (Lattice)
- Grooves: Pour the tempered chocolate over two large pieces of plastic sheets. Run a chocolate scraper over both sheets to create wide groove patterns.
- Lattice Pattern: Place one plastic sheet on top of the other to create a lattice pattern. Place in the fridge to set.
- Cut and Place: Once set, remove the plastic sheets. Cut a circle with a hot pastry ring (16 cm diameter). Add small dots of vanilla mousse (reserved portion) on top of the cake and place the chocolate lattice on top.
- Garnish: Decorate with flowers.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.