Strawberry Éclair Entremets

Delicate strawberry éclair entremets with a crisp pink chocolate shell, fresh strawberry compote insert, silky hazelnut praliné, hazelnut joconde, and crunchy pâte sablée – all topped with strawberry whipped ganache, chocolate straws, and fresh strawberries. An elegant modern strawberry dessert in individual portions.

Servings: 10 people Target Mold: Silikomart Fashion Éclair Silicone Mold

DAY ONE: Component Preparation & Inserts

1) Coloured White Chocolate Shells

Method (very detailed)

1. Temper the 500 g white chocolate according to your preferred method.
2. Once tempered, add pink food coloring powder a little at a time and mix until you reach your desired shade.
3. Place your Fashion Éclair silicone mold on a tray for stability.
4. Pour the tempered pink chocolate into each cavity, filling at least halfway to ensure a strong shell.
5. Use a small palette knife to push and spread the chocolate around the sides and base of each cavity, ensuring all walls are fully coated.
6. Tap the mold gently on the work surface to release any air bubbles.
7. Turn the mold upside down over a bowl and let excess chocolate drip out. Let as much as possible drip out to create a thin, delicate shell.
8. When the flow of chocolate slows, hold the mold at an angle and scrape the surface clean with a chocolate scraper or palette knife to create clean edges.
9. Place the mold in the refrigerator and allow the chocolate shells to set completely.

2) Fresh Strawberry Compote (Insert)

Method (very detailed)

1. Soak the 1.31 g gelatin sheet in cold water for 5 to 10 minutes.
2. Wash, hull, and cut the fresh strawberries into small, even cubes. Set aside.
3. In a small bowl, mix the caster sugar and pectin together thoroughly to prevent clumps.
4. In a small saucepan, combine the strawberry purée and vanilla paste. Heat to boiling point, stirring gently.
5. While whisking, add the sugar-pectin mixture to the hot purée. Boil for a few minutes until the compote base becomes noticeably thick and glossy.
6. Remove the saucepan from the heat. Squeeze the excess water from the softened gelatin and stir it into the hot compote base until completely dissolved.
7. Let the mixture cool slightly so it is warm but not hot (to prevent cooking the fresh fruit).
8. Add the fresh strawberry cubes and stir gently to coat them evenly.
9. Allow the compote to cool until it is no longer hot but still pourable.
10. Take the chocolate shell mold out of the fridge. Fill approximately one-third of each cavity with the strawberry compote.
11. Use a narrow spoon or small palette knife to level the surface.
12. Place the mold in the freezer and allow the compote layer to set firmly.

3) Hazelnut Praliné (Filling Layer)

Method (very detailed)

1. If hazelnuts are not roasted, roast at 175 degrees C for 5 to 7 minutes. Cool completely.
2. Place the caster sugar in a small saucepan and heat over medium heat until it melts and turns into a deep golden caramel.
3. Immediately add the roasted hazelnuts and stir quickly to coat all the nuts evenly.
4. Pour the caramelized hazelnuts onto a sheet of parchment paper and spread them slightly. Allow to cool until hard.
5. Break the caramelized hazelnuts into pieces and transfer to a strong food processor.
6. Blend, scraping down sides as needed, until the mixture turns into a smooth, liquid hazelnut praliné.
7. Remove the mold with frozen compote from the freezer.
8. Spoon or pipe the hazelnut praliné into each cavity, filling about half of the remaining space (approximately another one-third of the total volume). Leave room for the joconde.
9. Level the praliné gently. Place the mold back in the freezer.

4) Hazelnut Joconde Cake

Method (very detailed)

1. Preheat the oven to 210 degrees C (conventional).
2. In a mixing bowl, combine hazelnut flour, 55 g caster sugar, and whole eggs. Beat until pale, thick, and slightly fluffy.
3. In a separate clean bowl, whisk the egg whites until foamy, then gradually add 30 g caster sugar. Whisk to stiff peaks.
4. Gently fold the meringue into the hazelnut-egg mixture. Sift the flour over the mixture and fold carefully. Add melted butter and fold.
5. Spread the batter into an even, thin layer on a lined baking tray.
6. Bake at 210 degrees C for 6 to 10 minutes, or until springy. Cool completely.
7. Use the specific plastic cutter (matches the Fashion Éclair mold) to cut 10 cake inserts.
8. Brush the surface of each joconde piece lightly with strawberry purée.
9. Remove the mold from the freezer. Place one joconde cake piece on top of each cavity, brushed side facing down into the praliné. Press gently.
10. Freeze overnight until solid.

5) Strawberry Whipped Ganache

Method (very detailed)

1. Soak the 4.81 g gelatin sheets. Finely chop the white chocolate.
2. In a saucepan, combine 171.5 g heavy cream with the strawberry purée. Heat to around 80 to 85 degrees C (almost boiling).
3. Remove from heat. Add squeezed gelatin and whisk until dissolved.
4. Pour over the chopped white chocolate. Let sit for 30 to 60 seconds.
5. Stir until melted and smooth. Add the 171.5 g cold heavy cream and stir. Blend with an immersion blender.
6. Cover surface with cling film and refrigerate overnight.

DAY TWO: Assembly & Decoration

6) Pâte Sablée Cake Bases

Method (very detailed)

1. In a food processor, combine flour, almond flour, powdered sugar, salt, and cold butter. Pulse until coarse crumbs form.
2. Add the egg and mix just until it forms a cohesive dough.
3. Roll the dough into a disc between parchment paper (2 to 3 mm thickness). Refrigerate for 2 hours or freeze for 45 minutes.
4. Once firm, use the plastic cutter (from the Fashion Éclair kit) to cut out 10 bases.
5. Bake on a lined tray at 175 degrees C (fan-assisted) for about 10 minutes until golden. Cool completely on a flat surface.

7) Final Assembly & Decoration

Method (very detailed)

1. Ganache: Whip the strawberry ganache to medium-firm peaks. Transfer to a piping bag with a petit four tip (e.g., size 12).
2. Unmold: Carefully release the frozen cakes from the silicone mold. Place each frozen shell (filled with compote, praliné, and joconde) onto a baked pâte sablée base.
3. Pipe: Pipe a decorative layer of strawberry whipped ganache along the top of each cake (rosettes, waves, or continuous pattern).
4. Straws: Prepare chocolate straws using tempered pink white chocolate. Arrange decoratively on top of the ganache.
5. Garnish: Add small fresh strawberries and white flowers.
6. Keep refrigerated until serving.

Chef Mimo

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.