An iconic recreation of the classic dessert, featuring layers of moist carrot cake, rich brown butter ganache, crisp walnut praliné, and a light cream cheese mousse.
Yields: 10 Servings
Target Mold Size: 18 cm diameter silicone mold (e.g., Silikomart Universo)
DAY ONE: Component Preparation & Internal Assembly
1. Brown Butter Whipped Ganache
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 1.3 g | Extra Gold, approximately 3/4 sheet, bloomed |
| Unsalted Butter | 50 g | To yield 40g of clarified brown butter solids (beurre noisette) |
| Heavy Cream (35% fat) | 175 g | |
| Glucose Syrup | 25 g | |
| White Chocolate (30-35% cocoa butter) | 115 g | Finely chopped |
| Fine Sea Salt | Pinch |
Method
- Prepare Brown Butter: In a small saucepan, melt the 50g of butter over medium heat. Continue heating and stirring until the milk solids drop to the bottom, turning a deep amber brown with a distinct nutty aroma (beurre noisette). Immediately strain the brown butter solids into a small, heatproof container, discarding any excess foam. Chill in the refrigerator, stirring every 5 minutes until it achieves the consistency of soft, spreadable butter. Weigh out precisely 40 g of the chilled brown butter and reserve.
- Bloom Gelatin: Soak the gelatin in a bowl of ice-cold water for 5 to 10 minutes until pliable.
- Create Emulsion Base: Place the chopped white chocolate in a tall, narrow jug suitable for an immersion blender. In a small saucepan, bring the heavy cream and glucose syrup almost to a boil (approx 90°C). Remove from heat, squeeze excess water from the bloomed gelatin, and whisk it into the hot cream until fully dissolved.
- Emulsify Ganache: Pour the hot cream mixture over the white chocolate. Allow to sit for 1 minute before blending with an immersion blender until a smooth, stable emulsion is formed. Incorporate the 40 g of reserved brown butter and the pinch of sea salt, blending briefly until fully homogenous.
- Chill: Pour the ganache into a clean bowl. Press cling film directly onto the surface to prevent a skin from forming. Chill in the refrigerator for a minimum of 3 hours, or until fully set and firm.
- Whip (Upon Assembly): When ready for assembly, whisk the chilled ganache with a hand mixer or stand mixer fitted with a whisk attachment on medium speed until it achieves a thick, pipeable consistency (firm peaks). Caution: This process is rapid; over-whipping will cause the ganache to seize. Transfer immediately to a piping bag fitted with a plain round tip.
2. Walnut Biscoff Crunch
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Caster Sugar | 25 g | |
| Roasted Walnuts | 20 g | |
| White Chocolate (30-35% cocoa butter) | 65 g | Melted |
| Feuilletine Flakes | 45 g | |
| Fine Salt | Pinch | |
| Creamy Biscoff Spread | 30 g |
Method
- Prepare Caramelized Walnuts: Melt the caster sugar in a dry pan over medium heat to a golden-brown caramel. Immediately stir in the roasted walnuts until completely coated. Pour onto a silicone mat or parchment paper and allow to cool completely. Finely chop the caramelized nuts.
- Melt Chocolate: Gently melt the white chocolate using a bain-marie or microwave (in short bursts). Set aside.
- Combine Crunch: Fold the feuilletine flakes, chopped caramelized walnuts, and salt into the melted white chocolate.
- Add Biscoff: Stir in the creamy Biscoff spread until fully combined.
- Set and Cut: Roll the crunch mixture out evenly between two sheets of parchment paper. Use a 16 cm diameter pastry ring to gauge the necessary size. Chill in the refrigerator until firm.
- Final Cut: Once set, use a clean 16 cm diameter pastry ring to cut a perfect circle from the crunch layer. Place this layer into a clean 16 cm ring lined with an acetate collar and a parchment base, ready for the cake layer.
3. Carrot Cake
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Brown Sugar | 130 g | |
| Sunflower Oil | 64 g | Equivalent of 70 ml (density approx 0.91 g/ml) |
| Large Egg | 75 g | Weigh 1 full egg plus 1/2 of a second egg for accuracy. |
| All-Purpose Flour | 130 g | |
| Baking Powder | 3.75 g | |
| Salt | 2.5 g | |
| Baking Soda | 4.8 g | Equivalent of a level 5 ml teaspoon |
| Cinnamon | 2.5 g | Equivalent of a level 5 ml teaspoon |
| Grated Peeled Carrots | 160 g | Coarsely grated |
Method
- Preheat and Prepare: Preheat the fan oven to 185°C. Line two 16 cm diameter pastry rings (or springform pans) with parchment paper.
- Combine Wet Ingredients: Using a hand mixer, cream the brown sugar and sunflower oil until fully combined. Gradually whisk in the egg mixture until the batter is fluffy and pale.
- Combine Dry Ingredients: In a separate bowl, sift and combine the flour, baking powder, salt, baking soda, and cinnamon.
- Mix Batter: Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined.
- Add Carrots: Coarsely grate the peeled carrots and fold them into the batter.
- Bake: Divide the batter evenly between the two prepared 16 cm rings. Bake for approximately 12 to 15 minutes.
- Cool and Level: Allow the cakes to cool completely. Carefully level the tops of the cakes, trimming each to be 1.5 cm thick. Wrap one cake layer and reserve it at room temperature for later assembly.
- Prepare Base: Place the first cake layer into a 16 cm diameter pastry ring lined with an acetate collar and a parchment base. Gently level the surface with a flat glass. Chill in the refrigerator.
4. Carrot Broken Gel
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Pure Carrot Juice | 200 g | Freshly juiced and strained is best |
| Caster Sugar | 35 g | |
| Agar Agar | 6 g |
Method
- Hydrate: Combine the carrot juice, caster sugar, and agar agar in a small saucepan.
- Boil: Bring the mixture to a rolling boil, whisking continuously to prevent scorching. Boil for approximately 1 minute to fully activate the agar agar.
- Set: Pour the hot gel into a shallow plastic container. Chill in the refrigerator for a minimum of 2 hours, or until completely firm and cold.
- Blend: Once set, place the gel into a tall, narrow jug. Use an immersion blender to process the firm gel until it becomes a smooth, lump-free fluid. Transfer the broken gel to a piping bag.
5. French Cream Cheese Buttercream
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Large Egg Yolks | 45 g | Approximately 2 1/4 yolks, must be at room temperature |
| Caster Sugar | 85 g | |
| Water | 25 g | Equivalent of 25 ml |
| Unsalted Butter | 125 g | Cubed and at room temperature |
| Cream Cheese (full fat) | 115 g | Must be at room temperature |
| Vanilla Paste | 3 g | Equivalent of 2.5 ml (1/2 tsp) |
| Fine Salt | Pinch | |
| Cornstarch (Maizena) | 2.5 g |
Method
- Whip Egg Yolks: In a stand mixer fitted with a whisk attachment (or using a hand mixer), beat the egg yolks until they are thickened and pale yellow.
- Prepare Sugar Syrup: Combine the sugar and water in a small saucepan. Stir over medium heat until the sugar is dissolved. Stop stirring and bring the syrup to a precise temperature of 116°C (soft-ball stage). Immediately remove from heat.
- Make Pâte à Bombe: With the mixer running on high speed, slowly stream the 116°C sugar syrup into the egg yolks. Continue whisking on high speed for 7 to 10 minutes until the bowl is no longer hot to the touch and the mixture is thick, dense, and has cooled to lukewarm (approx 30°C).
- Add Flavorings: Whisk in the vanilla paste, salt, and cornstarch.
- Incorporate Butter: Reduce the mixer speed to medium. Gradually add the room-temperature butter, one tablespoon at a time. Continue whisking until the buttercream is smooth.
- Add Cream Cheese: Add the room-temperature cream cheese and quickly mix on low speed until just combined. Do not overmix once the cream cheese is added.
- Reserve: Transfer the buttercream to a piping bag.
6. Walnut Praliné
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Roasted Walnuts | 90 g | |
| Caster Sugar | 90 g |
Method
- Caramelize: Melt the caster sugar in a dry saucepan over medium heat to a deep golden caramel. Immediately add the roasted walnuts and stir to ensure all nuts are completely coated.
- Cool: Pour the caramelized nuts onto parchment paper or a silicone mat and allow them to cool and harden completely.
- Process: Break the cooled praliné into large chunks. Process the chunks in a high-speed food processor until the mixture transitions to a smooth, creamy nut butter.
- Reserve: Set aside at room temperature.
7. Assembly, Part 1 & 2 (The Entremet Insert)
Crucial Note: To create stable layers, ensure each layer is fully set before adding the next.
- Set Base: Place the 16 cm Walnut Biscoff Crunch base (in its ring with acetate collar) on a flat tray. Melt a small amount of white chocolate and lightly brush it onto the crunch layer to act as an adhesive.
- First Cake Layer: Place the first 1.5 cm thick carrot cake layer on top of the crunch, using the white chocolate to glue it down. Gently level the surface with a flat glass. Freeze briefly until the surface is tacky and firm enough not to shift.
- Brown Butter Layer: Pipe or spread a 1 cm thick layer of the prepared Brown Butter Whipped Ganache evenly over the cake layer. Level the surface with a palette knife. Freeze until the ganache surface is fully set.
- Carrot Gel Layer: Pipe or spread a 0.5 cm layer of the Carrot Broken Gel over the set ganache. Smooth the surface and return the insert to the freezer until the gel is set.
- Second Cake Layer: Place the second 1.5 cm thick carrot cake layer on top of the set gel. Gently level the surface. Freeze briefly to set.
- Buttercream Layer: Pipe a 1 cm thick layer of the French Cream Cheese Buttercream over the second cake layer. Level the surface precisely with a palette knife. Freeze until set.
- Praliné Layer: Pour the Walnut Praliné over the set buttercream to create a 0.5 cm layer. Evenly spread the praliné to create a perfectly flat top surface.
- Final Freeze: Cover and freeze the entire 16 cm insert overnight.
DAY TWO: Mousse & Entremet Construction
8. Cream Cheese Mousse
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 6.6 g | Approximately 3 3/4 sheets, Extra Gold, bloomed |
| White Chocolate (30-35% cocoa butter) | 40 g | |
| Heavy Cream (for heating) | 65 g | |
| Lemon Juice (fresh) | 15 g | |
| Cream Cheese (full fat) | 200 g | Must be at room temperature |
| Icing Sugar (powdered) | 80 g | Sifted |
| Vanilla Bean | 0.75 | Seeds only |
| Heavy Cream (for whipping) | 200 g | Chilled |
Method
- Bloom and Melt: Soak the gelatin in ice-cold water. Gently melt the white chocolate and reserve in a mixing bowl.
- Prepare Cream Cheese Base: In a separate bowl, mix the room-temperature cream cheese and sifted icing sugar with a hand mixer until smooth and lump-free.
- Infuse Cream: In a small saucepan, bring the 65 g of heavy cream, lemon juice, and scraped vanilla seeds almost to a boil. Remove from heat, squeeze the excess water from the bloomed gelatin, and whisk it into the hot cream until fully dissolved.
- Emulsify: Pour the hot gelatin mixture over the melted white chocolate while stirring gently from the center outwards with a rubber spatula until a smooth base is formed.
- Combine Bases: Whisk the white chocolate base into the cream cheese mixture until homogenous. Allow this mixture to cool to lukewarm (approx 28°C).
- Whip Cream: Whip the remaining 200 g of heavy cream to soft peaks.
- Fold: Gently fold the whipped cream into the lukewarm chocolate/cream cheese mixture in three additions.
9. Assembly, Part 3 (Final Entremet Build)
- Prepare Mold: Line an 18 cm diameter silicone mold (or pastry ring) with a tall acetate collar.
- Pour Mousse: Pour the Cream Cheese Mousse into the prepared mold, filling it about halfway. Gently tap the mold on the counter to release any trapped air bubbles.
- Insert Core: Retrieve the frozen 16 cm carrot cake insert. Carefully place the insert into the mousse, pressing it down until the praliné layer is fully submerged and the top of the cake insert is flush with the mousse level. The praliné should be facing downward into the mousse.
- Top Mousse: Pour the remaining mousse over the cake insert until the mold is full. Use a palette knife to level the surface.
- Freeze: Freeze the entremet overnight until fully solid (approx 12 hours).
DAY THREE: Glazing, Decoration & Final Finish
10. Mirror Glaze (Glaçage Miroir)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 10.5 g | 6 sheets, Extra Gold, bloomed |
| White Chocolate (30-35% cocoa butter) | 150 g | Finely chopped |
| Heavy Cream (35% fat) | 100 g | |
| Water | 50 g | |
| Caster Sugar | 150 g | |
| Glucose Syrup | 150 g | |
| Orange Food Coloring Paste | – | To desired shade |
Method
- Bloom Gelatin: Soak the gelatin in ice-cold water.
- Prepare Syrup: Place the finely chopped white chocolate into a large plastic pitcher or jug. In a saucepan, combine the sugar, water, heavy cream, and glucose syrup. Heat almost to a boil (approx 90°C). Remove from heat, squeeze the excess water from the gelatin, and whisk it into the hot syrup until dissolved.
- Emulsify Glaze: Pour the hot liquid over the white chocolate. Allow to rest for 1 minute. Add the orange food coloring paste. Use an immersion blender to emulsify the mixture.
- Cool and Temper: Cover the surface of the glaze directly with cling film and allow it to cool to its working temperature of 34°C to 35°C.
- Glaze Cake: Retrieve the frozen entremet from the freezer and remove it from the mold and acetate collar. Place the cake on a baking cooling rack set over a tray.
- Apply Glaze: Pour the glaze over the center of the cake, ensuring it completely coats the entire surface and runs down the sides. Use two palette knives to carefully lift the cake and clean the excess glaze from the bottom edge on the rack.
- Thaw: Transfer the glazed cake to a cake plate. Thaw in the refrigerator for approximately 6 hours before decorating.
11. White Chocolate Whipped Ganache (Base & Whip)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 1.75 g | 1 sheet, Extra Gold, bloomed |
| Heavy Cream (35% fat) | 315 g | Split into 160 g (warm) and 155 g (cold) for preparation |
| White Chocolate (30-35% cocoa butter) | 70 g | Melted |
Method (Base Preparation – Assumed Day 2)
- Bloom Gelatin: Soak the gelatin in ice-cold water.
- Melt Chocolate: Gently melt the white chocolate and reserve in a bowl.
- Heat Cream: Heat 160 g of heavy cream almost to a boil. Remove from heat, squeeze the excess water from the gelatin, and whisk it into the hot cream until dissolved.
- Emulsify Base: Pour the hot cream mixture over the melted white chocolate, stirring gently from the center outwards with a rubber spatula until smooth.
- Chill: Whisk in the remaining 155 g of cold heavy cream. Press cling film onto the surface and chill in the refrigerator for a minimum of 6 hours, or overnight.
Method (Whipping for Decoration – Day 3)
- Retrieve the chilled ganache base. Whip the ganache using a stand mixer or hand mixer until it reaches a stiff, pipeable consistency.
- Transfer the whipped ganache to a piping bag fitted with a round pastry tip (approx. 2 cm diameter).
12. Chocolate Ribbons & Isomalt Flower
| Materials | Weight (g) | Dimensions (approx.) |
|---|---|---|
| White Chocolate | 350 g total | – |
| Orange Food Coloring Powder | – | – |
| Isomalt | 60 g | For the flower center |
| Pearl Shimmer Chocolate Spray | – | – |
| Acetate Baking Sheets | – | For ribbon templates |
Method
- Temper Chocolate: Temper the white chocolate according to your preferred method. Reserve 1/3 of the tempered chocolate (natural white) for the circles, and mix the remaining 2/3 with the orange food coloring powder for the ribbons.
- Chocolate Circles: Pour the natural white chocolate (1/3) between two large acetate sheets. Even the surface with a rolling pin and chill between two smooth cutting boards. When semi-set, use a 4.5 cm diameter pastry ring (warmed slightly with a blow dryer) to cut out perfect circles. Allow to fully set. Spray the circles with the pearl shimmer spray.
- Isomalt Center: Melt the 60 g of isomalt according to its specific instructions. Remove from heat, temper by placing the pan in cold water for 5 seconds, and pour a thin layer into a 4.5 cm diameter pastry ring on a baking sheet. Allow to cool completely and release gently from the ring.
- Chocolate Ribbons: Spread the orange tempered chocolate (2/3) onto acetate sheets cut to the following dimensions:
- Ribbon 1 (Widest): 4.5 cm x 59 cm (for 18 cm diameter)
- Ribbon 2 (Middle): 3 cm x 59 cm (for 18 cm diameter)
- Ribbon 3 (Top): 1 cm x 40 cm (for 12 cm diameter)
- When the chocolate is just starting to set (no longer sticky, still flexible), carefully wrap the ribbons around appropriately sized containers to form the final shape and allow to fully crystallize.
13. Final Assembly
- First Ribbon: Carefully place the widest chocolate ribbon (Ribbon 1, 4.5 cm) around the circumference of the glazed, thawed cake.
- Second Ribbon: Apply a small dab of melted white chocolate near the base of the first ribbon to act as adhesive. Fasten the second chocolate ribbon (Ribbon 2, 3 cm) directly on top of the first.
- Ganache Pattern: Use a 12 cm diameter pastry ring to make a light imprint on the top center of the cake as a piping guide. Pipe the whipped white chocolate ganache within this mark, creating wide, circular grooves in a spiral pattern.
- Third Ribbon: Place the final, thin chocolate ribbon (Ribbon 3, 1 cm) around the outer edge of the piped cream pattern.
- Flower Assembly: Place the pearl shimmer chocolate circles on top of the cream. Place the clear isomalt circle precisely in the middle.
- Garnish: Finish by decorating the cake with fresh flowers. Serve immediately or store in the refrigerator.
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.