Strawberry Vanilla Hazelnut Entremet – Elegant Layered Dessert with Universo Mold
1. A stunning strawberry vanilla hazelnut entremet made with streusel, génoise, and mousse – layered perfectly in the Universo mold.2. This refined vanilla strawberry hazelnut entremet blends fruity, creamy, and crunchy textures into a beautiful dessert centerpiece.This Strawberry Vanilla Hazelnut Entremet is a masterpiece of flavors and textures, presented in a stunning Universo mold. The foundation is a moist hazelnut génoise studded with fresh strawberries, layered with a nutty hazelnut streusel and a vibrant strawberry confit. The centerpiece is wrapped in a silky vanilla mousse infused with real vanilla beans, then glazed in a white chocolate vanilla mirror glaze that adds both shine and elegance. Finished with roasted hazelnut pieces and fresh strawberries, this entremet is perfect for refined gatherings, birthdays, or holiday tables. It requires some freezing steps, but the result is a harmonious dessert that balances creamy, crunchy, and fruity layers with finesse. Whether you're an advanced pastry lover or looking to impress your guests, this entremet delivers a true pâtisserie experience at home.
Ingredients
🍓 Strawberry Confit
- 230 g strawberry purée
- 23 g sugar
- 5 g pectin
- 15 g glucose syrup
🍰 Hazelnut Sponge with Strawberry
Hazelnut paste
- 25 g hazelnut flour
- 25 g powdered sugar
- 5 g egg white
- Main batter:
- Hazelnut paste from above
- 22 g sugar
- 1 egg
- 15 g flour T45 or cake flour
- 1 g baking powder
- 15 g butter
- 2 g milk
- A few diced strawberries
🌰 Hazelnut Streusel
- 20 g chopped hazelnuts
- 20 g hazelnut flour
- 20 g flour
- 20 g brown sugar
- 20 g soft butter
🍦 Vanilla Mousse
- 240 g heavy cream to whip
- 2 small egg yolks
- 24 g sugar
- 80 g milk
- 15 g cream
- 1 vanilla bean
- 4 g gelatin
✨ Mirror Glaze White Chocolate Vanilla
- 70 g water
- 110 g sugar
- 24 g glucose syrup
- 70 g cream
- 100 g white chocolate
- 6 g gelatin 200 bloom
- Vanilla seeds
Instructions
Strawberry Confit
- Heat the strawberry purée with glucose. Mix sugar and pectin separately, then whisk into the warm purée. Boil for 1 minute, let cool slightly, and pour into a 16 cm mold lined with acetate and plastic wrap. Freeze overnight.
Hazelnut Génoise with Strawberries
- Make the hazelnut paste by mixing flour, powdered sugar, and egg white. Blend with the egg using an immersion blender, then whisk with sugar until thick and ribbon-like. Melt butter with milk and stir it in. Fold in flour and baking powder. Pour into a 20 cm pan and place strawberry pieces on top. Bake at 170°C for 12 minutes. Once cooled, cut out a 16 cm round.
Hazelnut Streusel
- Combine all ingredients using a spatula. Press into a 16 cm ring mold. Bake at 160°C for 15–20 minutes. Let cool, then place the génoise round on top and freeze for at least 1 hour.
Vanilla Mousse
- Whip the 240 g cream and refrigerate. Soak gelatin in cold water. Heat milk, cream, and vanilla. In another bowl, whisk yolks and sugar, then pour the hot milk mixture over while stirring. Return to heat and cook to 83–85°C. Remove, stir in gelatin, and cool slightly (do not let it set). Fold into the whipped cream.
Assembly (Using Universo Mold)
- Place the mold on a tray. Pour in half the vanilla mousse. Insert the frozen strawberry confit. Pour remaining mousse, then add the streusel/génoise layer (streusel facing down). Smooth the top and freeze overnight.
Mirror Glaze
- Soak gelatin in cold water. In a bowl, place chocolate, vanilla, and cream. In a saucepan, heat water, sugar, and glucose to 103°C. Pour over the chocolate, add gelatin, and blend with an immersion blender (avoid air bubbles). Let cool to 35–38°C.
Finishing
- Unmold the entremet and place it on a glazing rack. Pour the glaze evenly. Decorate the sides with hazelnut pieces and top with fresh strawberries. Let defrost in the refrigerator for 4–5 hours before serving.
Tried this recipe?Let us know how it was!
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.