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December 15, 2025
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Caramel Apple Entremet with Almond Sponge & Hazelnut Crunch (Universo Mold)

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Caramel Apple Entremet with Almond Sponge & Hazelnut Crunch (Universo Mold)

A Symphony of Orchard Flavors: Introduction to the "Pomme-Caramel"

In the vast repertoire of French pastry, few combinations evoke comfort quite like Apple and Caramel. This entremet elevates that rustic pairing into a sleek, professional dessert. It is a study in textures: the dense chew of the Almond Sponge, the melting softness of Fondant Apples, the luscious coating of Caramel Crémeux, and the airy lightness of Caramel Chantilly.
What makes this recipe distinctly professional is its "J-Minus" Schedule. You will notice steps labeled J-2 (Day -2) and J-1 (Day -1). This is how pastry chefs operate. By building the "Insert" (crémeux + apples) two days before, and the mousse and sponge one day before, you ensure that every element is perfectly set and frozen, making the final glazing (Day 0) stress-free and flawless.
Why make this? It is the perfect bridge between a home-style apple pie and a boutique mousse cake. It teaches the delicate art of Dry Caramel—cooking sugar to the edge of burning to achieve deep amber notes—and the technique of Potato Starch Glazing, which creates a shine that is less rubbery than pure gelatin glazes.
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Prep Time 1 hour 45 minutes
Cook Time 29 minutes
Course Dessert
Servings 4 Tartlets

Ingredients
  

Caramel Crémeux (2 days in advance)

  • 2 egg yolks
  • 60 g granulated sugar
  • 18 g water
  • 9 g glucose syrup
  • 23 g + 97 g heavy cream
  • 1.5 g gelatin about ¾ sheet, 200 bloom
  • Pinch of fleur de sel

Soft Caramelized Apples (2 days in advance)

  • 1 golden apple
  • 10 g granulated sugar
  • 10 g butter

Almond Sponge (Pain de Gênes) (1 day in advance)

  • 55 g almond paste
  • 22 g granulated sugar
  • 1 egg
  • 15 g all-purpose flour T45
  • 1 g baking powder
  • 15 g butter
  • 2 g milk
  • Homemade almond paste: 25 g almond flour + 25 g powdered sugar + 5 g egg white

Caramel Chantilly (1 day in advance)

  • 300 g heavy cream 35%
  • 60 g granulated sugar
  • 35 g heavy cream
  • 30 g butter
  • 3 g gelatin sheets
  • Pinch of fleur de sel

Caramel Glaze (Glacage)

  • 145 g + 20 g granulated sugar
  • 120 g water
  • 120 g heavy cream
  • 12 g potato starch or cornstarch
  • 4 g gelatin sheets

Decoration

  • Hazelnut pieces or skins
Mastering Textures and Flavors📗 Download your PDF now!

Instructions
 

🍮 Caramel Crémeux (J-2)

  • Bloom gelatin in cold water.
  • In a saucepan, combine sugar, water, glucose, and fleur de sel. Heat until amber caramel forms.
  • Warm 23 g of cream and carefully deglaze the caramel.
  • Add the remaining 97 g of cream to stop cooking.
  • Off the heat, whisk in the egg yolks.
  • Return to heat and whisk in figure-8 motion until it reaches 84°C.
  • Remove from heat, dissolve gelatin, and pour into a 14 cm ring lined with foil and parchment.
  • Cool, then freeze completely.

🍏 Caramelized Apples (J-2)

  • Peel and dice the apple.
  • In a pan, melt butter, add sugar and apples.
  • Cook gently until soft and caramelized.
  • Cool completely, then layer over the frozen crémeux insert. Press lightly and freeze again.

🍰 Almond Sponge (Pain de Gênes) (J-1)

  • Preheat oven to 170°C.
  • Melt butter with milk and set aside.
  • Blend almond paste with the egg using a hand mixer.
  • Beat mixture with sugar until it ribbons.
  • Mix in melted butter/milk.
  • Fold in sifted flour and baking powder.
  • Pour into a 20 cm mold and bake for 12 minutes.
  • Cool and cut a 14 cm disc. Set aside.

🍯 Caramel Chantilly (J-1)

  • Bloom gelatin in cold water.
  • Heat 35 g cream and set aside.
  • Make dry caramel with sugar, deglaze slowly with hot cream while whisking.
  • Add fleur de sel and butter, stir to combine.
  • Strain if needed to remove lumps.
  • Add gelatin and cool slightly (don’t let it set).
  • Whip cold cream into firm peaks.
  • Fold in caramel and whip briefly for even mixing.

🧱 Assembly

  • Fill half of the Universo mold with caramel chantilly. Smooth and push into sides.
  • Unmold the frozen insert (apples + crémeux), place it centered.
  • Cover with remaining chantilly.
  • Place almond sponge on top, pressing gently until chantilly rises on sides.
  • Smooth the base and freeze overnight.

✨ Caramel Glaze

  • Bloom gelatin in cold water.
  • Mix 20 g sugar with starch.
  • Combine water and cream, heat gently.
  • In separate pot, make caramel with 145 g sugar.
  • Off heat, slowly add cream/water mixture while whisking.
  • Return to heat and smooth out.
  • Add starch mixture and cook until thickened (1 min).
  • Blend with immersion blender and gelatin at bottom of bowl to avoid air bubbles.
  • Let cool to 28–30°C before glazing frozen entremet.

🍬 Finishing

  • Glaze the frozen entremet.
  • Decorate with hazelnut shards or skins.
  • Refrigerate at least 6 hours before serving.

Notes

The Science of Ingredients: Chemistry of Caramel and Starch

This recipe relies on precise chemical reactions for flavor and texture.

1. Dry Caramel (The Maillard Reaction)

The recipe calls for "Dry Caramel" (heating sugar alone) rather than "Wet Caramel" (sugar + water).
  • The Science: Dry caramelization allows the sugar to reach higher temperatures faster, creating a more complex, slightly bitter flavor profile that cuts through the sweetness of the cream. When you deglaze this 170°C+ sugar with warm cream, you are arresting the cooking process instantly. The shock creates steam, but the fat in the cream emulsifies the burnt sugar into a smooth, rich sauce rather than a hard candy.

2. Potato Starch in Glaze

Unusually, the glaze uses Potato Starch mixed with sugar.
  • The Science: Most mirror glazes rely solely on gelatin or pectin. Adding potato starch provides viscosity (body) and a unique "short" texture. It makes the glaze cling to the curved sides of the Universo mold better than gelatin alone, which can sometimes be too runny. Starch also provides a specific sheen that looks natural and appetizing, less like "plastic" than glucose-heavy glazes.

3. Pain de Gênes (Almond Paste Sponge)

The sponge uses almond paste (50% almonds/50% sugar) blended with eggs.
  • The Science: Unlike a standard sponge made with almond flour, Pain de Gênes starts with almond paste. By blending this dense paste with eggs, you create a stable emulsion rich in fat and nut oils. This results in a sponge that is incredibly moist, flexible, and dense—perfect for the base of an entremet as it won't dry out in the freezer.

4. Fleur de Sel (The Flavor Potentiator)

Every caramel component here includes Fleur de Sel.
  • The Science: Salt suppresses bitterness. Since we are pushing the caramel to a dark amber color for flavor depth, the salt is essential to mask the harsh bitter notes, allowing the buttery, toffee flavors to shine. It also triggers saliva production, making the dessert feel juicier on the palate.

Essential Professional Kitchen Tools

To execute the "J-Minus" plan, you need specific equipment.
  1. Silikomart "Universo" Mold
    • Why you need it: This recipe is engineered for the rounded, pebble-like geometry of the Universo mold (approx 18cm or individual sizes). Its smooth curves require a glaze with perfect viscosity to coat evenly without pooling.
  2. Immersion Blender (Stick Blender)
    • Why you need it: Non-negotiable for three steps:
      • Almond Sponge: To break down the dense almond paste into the eggs without lumps.
      • Caramel Glaze: To emulsify the starch and gelatin without adding air bubbles.
      • Crémeux: To smooth out the custard base.
  3. Digital Thermometer
    • Why you need it: Precision is key.
      • Crémeux: Must be cooked to 84°C (custard temperature).
      • Glaze: Must be poured at 28–30°C. If poured at 35°C, it will melt the Chantilly.
  4. 14cm Insert Ring
    • Why you need it: You need to line a metal ring tightly with foil to hold the liquid crémeux until it freezes. This creates the internal core that is smaller than the main mold, ensuring a perfect cross-section of layers.

Expert Tips and Success Hacks

Master the timeline and techniques of a Chef.

1. The "Deglazing" Danger Zone

Pouring liquid into hot caramel is dangerous.
  • The Hack: When you add the cream to the dry caramel, it will volcano (bubble up violently) and release superheated steam. Wear long sleeves. Pour the cream in 3 stages, stirring with a long-handled whisk. If the caramel seizes into hard rocks, don't panic—just put the pot back on low heat and stir; they will melt back down.

2. The Bubble-Free Glaze

Air bubbles ruin the mirror effect.
  • The Hack: When blending the glaze, keep the head of the immersion blender fully submerged and tilted slightly to the side. Do not lift it up and down. If you see bubbles on the surface after blending, pass the glaze through a fine-mesh sieve into a measuring jug and tap the jug on the counter to pop them.

3. Homemade Almond Paste

The recipe suggests making your own paste if needed.
  • The Hack: If you don't have store-bought 50% almond paste, blend 25g almond flour + 25g powdered sugar + 5g egg white. Process it until it forms a sticky ball. Use this base for your Pain de Gênes to ensure the correct texture.

4. Fondant Apple Texture

Apples release water when frozen.
  • The Hack: When sautéing the apples (J-2), cook them until they are tender and dry. If they are swimming in juice, that juice will turn into ice crystals in the freezer, making the center of your cake crunchy (in a bad way) and watery when thawed. Cook the liquid off!

5. Glazing Temperature is Key

This glaze sets at a lower temperature than chocolate glazes.
  • The Hack: The target is 28°C to 30°C. Because it contains starch, it thickens differently. Do the "spoon test": dip a cold metal spoon into the glaze. It should coat the spoon smoothly (approx 2mm thick) and stop dripping quickly. If it runs off like water, cool it more.

Frequently Asked Questions (FAQ)

Q1: Can I use pears instead of apples? A: Absolutely. Pears and caramel are a classic combination. Choose firm pears (like Bosc or Conference) so they don't turn to mush when sautéed. You might want to add a splash of Poire Williams liqueur to the sauté step for extra aroma.
Q2: What is "Potato Starch" vs. Cornstarch? A: Potato starch (Fécule de Pomme de Terre) has larger granules than cornstarch. It gelatinizes at a lower temperature and creates a clearer, glossier gel with a cleaner flavor. In a glaze, potato starch is superior. If you must use cornstarch, use slightly less (mix 15g instead of 20g), but the shine won't be quite as brilliant.
Q3: Can I skip the J-2/J-1 schedule? A: No. You cannot glaze an entremet that isn't rock-hard frozen. You need at least 12 hours for the main cake to freeze solid. However, you can combine J-2 and J-1 into a single day: make the insert in the morning, freeze it (4-6 hours), then make the mousse and assemble in the evening, freezing overnight.
Q4: How long does it take to thaw? A: This is a dense cake. It needs at least 6 hours in the fridge to thaw completely. If you serve it too early, the apple center might still be icy.
Q5: My caramel cream split. Can I save it? A: Yes. If the fat separates from the liquid, add a splash of cold liquid cream and blend vigorously with your immersion blender. The shear force will re-emulsify the mixture.
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