A cozy and elegant dessert, transforming the traditional apple crumble pie into a multi-layered entremet featuring spiced cake, double apple textures, and a light vanilla chantilly cream.
Yields: 10 Servings
Target Mold Size: 18 cm diameter silicone mold (e.g., Silikomart Universo)
DAY ONE: Component Preparation & Internal Insert
1) Cookie Crust with Cinnamon
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Bastogne/Biscoff/Cinnamon biscuits | 100 g | Crumbled |
| Cinnamon or Pumpkin Spice | 2.5 g | Approximately 1 tsp |
| Butter | 45 g | Melted |
| Salt | Pinch |
Method
- Prepare Crumbs: Blend the cookies to fine crumbs in a blender/food processor.
- Combine: Melt the butter and mix it with the biscuit crumbs, salt, and cinnamon/pumpkin spice.
- Shape: Spread the cookie base evenly into a 16 cm diameter pastry ring lined with an acetate collar and parchment paper base. Level the surface with a glass or spoon.
- Set: Put the cake in the freezer while preparing the cake layer.
2) Apple Crumble
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Cinnamon Apples: | ||
| Apples | 150 g | Cut into small cubes (approx. 1-2 apples) |
| Brown Sugar | 12.5 g | Approximately 1 tbsp |
| Cinnamon | 2.5 g | Approximately 1 tsp |
| Crumble: | ||
| All-Purpose Flour | 115 g | |
| Brown Sugar | 95 g | |
| Soft Butter | 80 g | Room temperature |
Method
- Cinnamon Apples: Mix the cubed apples with brown sugar and cinnamon. Drain any excess liquid before adding to the cake.
- Crumble: Mix flour, soft butter, and sugar with a hand mixer until a coarse, crumbly texture is achieved. Avoid overmixing.
- Reserve: Put both bowls aside while you prepare the cake batter.
3) Pumpkin Spice Cake
| Ingredients | Weight (g) | Notes |
|---|---|---|
| All-Purpose Flour | 45 g | |
| Pumpkin Spice Mix | 3.75 g | Approximately ¾ tbsp |
| Baking Powder | 1.25 g | Approximately ¼ tsp |
| Baking Soda | 1.25 g | Approximately ¼ tsp |
| Salt | Pinch | |
| Caster Sugar | 55 g | |
| Soft Butter | 30 g | Room temperature |
| Egg (Whole) | 50 g | Approximately 1 large egg |
| Sunflower Oil | 20 g | |
| Whole Milk | 30 g |
Method
- Sift Dry Ingredients: Sift flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
- Cream Base: Whisk sugar and soft butter with a hand mixer until well combined. Add the egg while whisking until the dough is light and airy.
- Mix Batter: Add half of the flour mixture and whisk. Add milk and oil and whisk again. Lastly, whisk in the remaining flour until just combined.
- Bake: Pour the batter into a 16 cm diameter spring pan lined with baking paper. Spread the Cinnamon Apples on top (avoiding excess water) and gently press them down. Spread the Apple Crumble evenly over the apples.
- Cool and Set Base: Bake the cake for 35–40 minutes at 175ºC. Let the cake cool completely. Release the cake and place it on top of the Cookie Crust base. Very gently level the surface. Put the cake in the freezer.
4) Apple Broken Gel
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Apple Purée (strained) | 125 g | Approximately 125 ml |
| Caster Sugar | 25 g | |
| Agar Agar Powder | 2.25 g | Approximately ¾ tsp |
Method
- Prepare Purée: Cut apples into cubes and boil with pure unfiltered apple juice/water until tender. Blend, strain, and measure 125 g of purée.
- Boil Gel: Heat apple purée, sugar, and agar agar in a small saucepan. Boil the mixture for approximately 1 minute while whisking constantly.
- Set: Pour the gel into a plastic container and put it in the fridge until set.
- Blend: Put the firm gel in a tall plastic pitcher and hand blend until it is smooth and clump-free (broken gel).
- Layer and Freeze: Spread the broken gel on top of the apple crumble cake. Level the layer with a small palette knife/spoon. Put the cake back in the freezer.
5) Chantilly Vanilla Cream
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 0.875 g | Approximately ½ sheet, bloomed |
| Egg Yolks | 30 g | Approximately 1½ yolks |
| Icing Sugar | 18.75 g | Approximately 1½ tbsp |
| Vanilla Beans | 1.5 | Seeds scraped from 1½ beans |
| Heavy Cream (total) | 195 g | Split |
| Heavy Cream (to be heated) | 20 g | |
| Heavy Cream (to be whipped) | 175 g | Chilled |
Method
- Soften Gelatin: Soak gelatin in cold water.
- Egg Base: Whisk egg yolks and icing sugar to a thick and foamy consistency. Scrape vanilla seeds and whisk into the mixture.
- Heat Cream: Heat 20 g heavy cream almost to a boil. Remove from heat and whisk gelatin in.
- Combine: Stir the lukewarm cream into the egg mixture.
- Whip and Fold: Whip 175 g heavy cream to stiff peaks. Fold the whipped cream into the egg mixture.
- Layer and Freeze: Spread the cream on top of the broken gel. Level the surface. Freeze the cake overnight.
DAY TWO: Mousse & Entremet Construction
6) Apple Mousse with White Chocolate
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 5.25 g | Approximately 3 sheets, bloomed |
| White Chocolate (30-35% cocoa butter) | 105 g | |
| Apple Purée (strained) | 100 g | Cooled to room temperature |
| Heavy Cream (total) | 387 g | Split |
| Heavy Cream (to be heated) | 155 g | Approximately 150 ml |
| Heavy Cream (to be whipped) | 232 g | Approximately 225 ml, chilled |
Method
- Prepare Purée: Prepare 100 g of apple purée (as in Step 4) and let it cool to room temperature.
- Soften Gelatin: Soak gelatin in cold water.
- Melt Base: Carefully melt the white chocolate and set it aside in a bowl. Stir the room temperature apple purée into the chocolate.
- Heat Cream: Heat 155 g of heavy cream almost to the boiling point. Remove from heat and whisk in the gelatin.
- Emulsify: Pour the hot mixture over the chocolate, stirring until combined. Let it cool to lukewarm .
- Whip and Fold: Whip 232 g of heavy cream to a light foam. Fold into the lukewarm mass.
- Prepare Mold: Place an 18 cm diameter silicone mold on a chopping board and line with a narrow acetate sheet.
- Partial Set Mousse: Pour 450 g mousse into the mold. Put the mold in the fridge until it has set slightly (forms a soft peak when tested).
- Insert Core: Take the frozen 16 cm cake insert out of the freezer and gently put it into the apple mousse with the chantilly cream facing downwards.
- Dome Mousse: Pour the rest of the mousse into small half-sphere molds (2.5 cm, 3 cm, and 4 cm).
- Freeze: Freeze the cake and the half spheres overnight.
DAY THREE: Glazing & Decoration
7) Velvet Spray Coating
Method
- Coat Cake: Take the frozen 18 cm cake out of the freezer and spray the cake evenly with white velvet spray.
- Thaw: Place the cake on a cake plate and let it thaw in the fridge for approx. 6 hours.
8) Mirror Glaze (For Domes)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 7.875 g | Approximately 4½ sheets, bloomed |
| White Chocolate (30-35% cocoa butter) | 115 g | |
| Heavy Cream | 75 g | |
| Water | 40 g | |
| Caster Sugar | 115 g | |
| Glucose Syrup | 115 g | |
| Food Coloring Paste | – | Yellow, red, pink and white |
Method
- Prepare Glaze: Follow the standard method (Bloom, Heat Syrup, Emulsify, Add Color, Cool) to prepare the glaze. Let it cool down to 35°C–34°C.
- Glaze Domes: Take the frozen half spheres out of the freezer. Place them on a cooling rack and pour the glaze over them. Clean the excess glaze from the bottom.
9) Decoration & Final Assembly
| Materials | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 320 g | Tempered (for ribbons) |
| Food Coloring Powder | – | Yellow, red and pink |
| Flowers | – | For final garnish |
Chocolate Ribbons (Dimensions):
| Element | Dimensions | Diameter |
|---|---|---|
| Ribbon 1, around the cake | 2 cm × 58 cm | 18 cm |
| Ribbon 2, around the cake | 3 cm × 58 cm | 18 cm |
| Ribbon 3, on top of the cake | 0.5 cm × 29 cm | 14 cm |
| Ribbon 4, on top of the cake | 0.5 cm × 20 cm | 6 cm |
Method (Assembly)
- Assemble Ribbons: Place the two largest chocolate ribbons (2 cm and 3 cm wide) around the 18 cm cake. Place the 14 cm diameter ribbon (Ribbon 3) on top of the cake.
- Place Domes: Immediately place the glazed half spheres between the chocolate ribbon and the marked ring on top of the cake.
- Final Ring: Place the 6 cm diameter chocolate ribbon (Ribbon 4) in the middle on top of the cake.
- 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.