An elegant entremet featuring the sophisticated flavor of Earl Grey tea, perfectly complemented by sweet blueberries and a rich white chocolate mousse.
Yields: 10 Servings
Target Mold Size: 18 cm diameter silicone mold (e.g., Silikomart TOR mold)
DAY ONE: Component Preparation & Internal Insert
1) Blueberry Cake with Earl Grey & White Chocolate (Base Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Caster Sugar | 100 g | |
| Butter | 65 g | Melted |
| White Chocolate (30-35% cocoa solids) | 75 g | Melted |
| Egg (Whole) | 62.5 g | Approximately $1 \frac{1}{4}$ large eggs |
| All-Purpose Flour | 75 g | |
| Lemon Zest | 3.8 g | Approximately $\frac{3}{4}$ tbsp |
| Vanilla Paste | 3.8 g | Approximately $\frac{3}{4}$ tsp |
| Salt | Pinch | |
| Frozen Blueberries | 32.5 g | Average weight |
| Earl Grey Tea (ground) | 7 g | Finely ground loose leaf tea |
| Earl Grey Extract Sub-recipe: | ||
| Whole Milk | 25 g | Heated |
| Earl Grey Tea (for extract) | 8 g | Loose leaf tea |
| Earl Grey Extract (needed) | 15.5 g | Approximately 1 tbsp |
Method
- Prepare Earl Grey Extract: Heat the 25 g of milk almost to the boiling point. Remove from heat, add the 8 g of Earl Grey tea, and let it sit for 15–20 minutes. Strain the mixture to yield approximately 15.5 g (1 tbsp) of extract.
- Melt Bases: Melt the butter and white chocolate together and set aside to cool slightly.
- Whip Eggs: Whisk sugar, eggs, lemon zest, vanilla paste, and salt until light and airy.
- Mix Batter: Stir in the cooled butter/chocolate mixture and the 15.5 g of Earl Grey extract. Grind the 7 g of Earl Grey tea into a fine powder and mix it into the batter along with the flour.
- Bake: Pour the dough into a lined 16 cm diameter ring. Place the frozen blueberries in the dough. Bake the cake at 160°C for approx. 24–28 minutes.
- Chill Base: Place the cooled cake in a clean 16 cm pastry ring lined with an acetate collar and parchment base.
2) Earl Grey Crunch (Layer 2)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| White Chocolate (30-35% cocoa solids) | 45 g | Melted |
| Earl Grey Tea (ground) | 3.5 g | Finely ground loose leaf tea |
| Feuilletine Flakes | 60 g | |
| Salt | Pinch |
Method
- Melt Chocolate: Carefully melt the white chocolate.
- Grind Tea: Grind the 3.5 g of Earl Grey tea into a fine powder.
- Combine and Layer: Mix the chocolate with feuilletine, Earl Grey powder, and salt. Spread the crunch layer on top of the cake.
- Freeze: Put the cake in the freezer.
3) Blueberry Ganache (Layer 3)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| White Chocolate (30-35% cocoa solids) | 170 g | Melted |
| Heavy Cream (35% fat) | 31 g | Approximately 30 ml |
| Blueberry Purée (strained) | 45 g | From approx. 90 g blueberries |
Method
- Prepare Purée: Boil blueberries and strain the juice to get 45 g of purée.
- Melt Chocolate: Melt the 170 g of white chocolate.
- Emulsify: Heat the heavy cream and blueberry purée almost to the boiling point. Pour over the chocolate while stirring until glossy. Hand blend for smoothness.
- Layer and Freeze: Pour the ganache on top of the crunch layer. Freeze the cake.
4) Blueberry Gel (Insert Top Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 2.2 g | Approximately $1\frac{1}{4}$ sheets, bloomed |
| Caster Sugar | 13 g | |
| Blueberry Purée (strained) | 65 g | From approx. 140 g blueberries |
Method
- Soften Gelatin: Soak gelatin in cold water.
- Prepare Purée: Boil blueberries and strain the juice to get 65 g of purée.
- Heat Gel: Heat blueberry purée and sugar almost to the boiling point. Remove from heat and whisk in the gelatin.
- Layer and Freeze: Let the gel cool to room temperature. Carefully pour the gel on top of the blueberry ganache (pouring over the back of a spoon to prevent piercing the ganache). Freeze the cake overnight.
DAY TWO: Mousse & Entremet Construction
5) Earl Grey Mousse with White Chocolate
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 3.5 g | 2 sheets, bloomed |
| White Chocolate (30-35% cocoa solids) | 180 g | Melted |
| Earl Grey Tea (for extract) | 30 g | Loose leaf tea |
| Whole Milk (for extract) | 210 g | Heated |
| Earl Grey Extract (heated) | 103 g | Approximately 100 ml |
| Heavy Cream (to be heated) | 20.6 g | Approximately 20 ml |
| Heavy Cream (to be whipped) | 185.5 g | Approximately 180 ml, chilled |
Method
- Prepare Earl Grey Extract: Heat 210 g of milk almost to the boiling point. Add the 30 g of Earl Grey tea and let sit for 15–20 minutes. Strain the mass to yield approximately 103 g (100 ml) of extract.
- Soften Gelatin: Soak gelatin in cold water.
- Melt Chocolate: Melt the white chocolate.
- Emulsify Base: Heat 103 g of the Earl Grey extract and 20.6 g of heavy cream almost to the boiling point. Remove from heat and whisk in the gelatin. Pour the hot mixture over the chocolate, stirring until combined. Allow to cool to lukewarm ($\approx 28^\circ\text{C}$).
- Whip and Fold: Whip 185.5 g of heavy cream to a light foam. Fold into the cooled chocolate base.
- Pour and Insert: Pour the mousse into an 18 cm silicone mold (e.g., Silikomart TOR mold) lined with an acetate collar. Chill in the refrigerator until partially set (forms a soft peak).
- Insert Core: Take the frozen 16 cm cake insert out of the freezer and gently press it into the mousse with the blueberry gel facing downwards.
- Freeze: Put the cake in the freezer overnight.
DAY THREE: Finishing & Decoration
6) Glaze & Velvet Spray
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 7.9 g | Approximately $4\frac{1}{2}$ sheets, bloomed |
| White Chocolate (30-35% cocoa solids) | 115 g | Finely chopped |
| Heavy Cream (35% fat) | 77.3 g | Approximately 75 ml |
| Water | 40 g | |
| Caster Sugar | 115 g | |
| Glucose Syrup | 115 g | |
| Food Coloring Paste | – | Purple and White |
| White Velvet Spray | – |
Method
- Prepare Glaze: Follow the standard method (Bloom, Heat Syrup, Emulsify, Add Color, Cool) to prepare the glaze. Add purple and white food coloring paste. Let it cool down to 35°C–34°C.
- Glaze and Spray: Take the frozen cake out of the freezer. Place it on a cooling rack. Spray half of the cake with white velvet spray. Immediately pour the glaze over the other half of the cake.
- Clean and Thaw: Clean the excess glaze from the bottom. Place the cake on a plate and let it thaw in the fridge for approx. 6 hours.
- Decoration: Decorate with various purple 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.