Apple Caramel Entremet – A Refined French Dessert in Universo Mold
Delicate caramel and apple entremet with layers of moist almond sponge and creamy chantilly, finished with a shiny caramel glaze. Perfect for elegant occasions!If you love refined, multi-layered desserts that balance sweetness, smoothness, and light texture, this Apple Caramel Entremet is for you.Made in the elegant Universo mold by Silikomart, this entremet combines a soft almond sponge (Pain de Gênes), silky caramel crémeux, tender fondant apples, and caramel chantilly cream. It’s beautifully coated with a glossy caramel glaze and garnished with roasted hazelnuts for crunch and contrast.This dessert is ideal for special occasions or as a showstopper for family gatherings. The layers work together harmoniously: the softness of the sponge, the richness of the caramel, and the subtle fruitiness of the apple. Every bite is balanced and sophisticated.Plan ahead, as the recipe includes multiple freezing and resting steps. But the result? A stunning entremet that tastes just as beautiful as it looks.
Ingredients
🔸 Caramel Crémeux (Make 2 days in advance):
- 2 egg yolks
- 60 g granulated sugar
- 18 g water
- 9 g glucose syrup
- 23 g + 97 g full-fat liquid cream
- 1.5 g gelatin ¾ sheet, 200 bloom
- A pinch of fleur de sel
🔸 Fondant Apples:
- 1 Golden apple
- 10 g granulated sugar
- 10 g unsalted butter
🔸 Pain de Gênes (Almond Sponge):
- 55 g almond paste
- 22 g sugar
- 1 whole egg
- 15 g cake flour T45
- 1 g baking powder
- 15 g butter
- 2 g milk
To make almond paste at home (if needed):
- 25 g almond flour
- 25 g icing sugar
- 5 g egg white
🔸 Caramel Chantilly:
- 300 g heavy cream cold
- 60 g sugar
- 35 g heavy cream warm
- 30 g butter
- 3 g gelatin sheets or powder
- A pinch of fleur de sel
🔸 Caramel Glaze:
- 145 g + 20 g granulated sugar
- 120 g water
- 120 g cream
- 12 g potato starch
- 4 g gelatin
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Instructions
1️⃣ Caramel Crémeux (Day -2)
- Soak gelatin in cold water.
- In a saucepan, heat sugar, water, glucose, and fleur de sel until it turns a deep amber caramel.
- Separately, warm the 23 g cream and add it to the caramel carefully (it will bubble).
- Add the remaining 97 g cold cream to stop cooking.
- Off heat, add egg yolks and whisk until combined.
- Return to heat and cook gently to 84°C while stirring in a figure-8 motion.
- Off heat, add drained gelatin.
- Pour into a 14 cm ring lined at the bottom and sides (use acetate or foil for sealing).
- Let it cool slightly, then freeze until solid.
2️⃣ Fondant Apples (Day -2)
- Peel and dice the apple into small cubes.
- In a pan, melt butter and add apple and sugar.
- Cook on low until apples are soft and slightly caramelized.
- Let cool, then spread evenly over the frozen caramel crémeux, pressing down lightly.
- Freeze again until firm.
3️⃣ Pain de Gênes (Day -1)
- Preheat oven to 170°C (338°F).
- Melt butter with milk and set aside.
- Blend almond paste and egg until smooth using a stick blender.
- Whip the almond-egg mixture with sugar until light and fluffy (ribbon stage).
- Fold in the melted butter/milk mixture.
- Sift in the flour and baking powder, gently fold to combine.
- Pour into a 20 cm mold and bake for 12 minutes.
- Let cool and cut a 14 cm disk. Set aside.
4️⃣ Caramel Chantilly (Day -1)
- Soak gelatin in cold water.
- Warm the 35 g cream and set aside.
- In a saucepan, dry caramelize the sugar until golden.
- Slowly pour in the warm cream, whisking constantly.
- Add salt and butter, stir until fully melted.
- Strain if needed, then add gelatin and mix. Let it cool (don’t let it set).
- Whip the 300 g cold cream to medium peaks.
- Slowly pour in the cooled caramel while whipping gently.
- Fold the mixture with a spatula until smooth.
5️⃣ Assembly (Montage)
- Fill half the Universo mold with caramel chantilly. Tap to remove air bubbles.
- Unmold the frozen apple-caramel insert and place it center-down into the mold.
- Cover with remaining chantilly.
- Place the almond sponge disk on top and press lightly so it sits flush.
- Smooth the surface and freeze overnight (at least 8–10 hours).
6️⃣ Caramel Glaze (Day of Serving)
- Soak gelatin in cold water.
- Mix 20 g sugar with potato starch in a bowl.
- Heat water and cream together in a saucepan.
- Separately, caramelize 145 g sugar dry until golden.
- Off heat, carefully pour in the warm cream mixture while whisking.
- Return to heat and stir until smooth.
- Add sugar-starch mixture and boil for 1 minute to thicken.
- Off heat, add gelatin and blend with immersion blender (avoid air bubbles).
- Let cool to 28–30°C before glazing.
7️⃣ Glazing & Finishing
- Unmold the frozen entremet and place it on a glazing rack.
- Pour the caramel glaze evenly over the surface.
- Decorate with roasted hazelnuts or hazelnut skin shards for texture and elegance.
- Transfer to the fridge and thaw for at least 6 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.