Decadent Chocolate & Caramel Entremet – With Mirror Glaze and Bronze Ganache
This chocolate and caramel entremet features caramel crémeux, dark chocolate mousse, crunchy base, and shiny mirror glaze—perfect for special occasions!If you're a fan of deep chocolate and rich caramel, this entremet is your dream dessert. Crafted with multiple textures—from a soft chocolate sponge to a crispy chocolate layer, silky caramel insert, airy dark chocolate mousse, and finished with a flawless mirror glaze—each bite is pure indulgence. The elegant bronze-sprayed ganache crown on top gives it that festive, luxurious touch. Whether you're baking for a holiday, birthday, or just to impress guests, this decadent layered dessert will leave a lasting impression.
Ingredients
🟤 Caramel Insert
- 212 g heavy cream 35%
- 38 g water
- 15 g glucose
- 112 g sugar
- 50 g egg yolks
- 1.25 gelatin sheets 200 bloom
- 30 g salted butter
🍫 Chocolate Biscuit
- 80 g eggs
- 30 g sugar
- 25 g honey
- 45 g all-purpose flour
- 8 g cocoa powder
- 25 g almond flour
- 46 g heavy cream
- 20 g dark chocolate
- 25 g butter
- 3 g baking powder
🍪 Chocolate Crunch
- 40 g butter cookies or sablé
- 20 g feuilletine crêpes dentelle
- 30 g dark chocolate
🍫 Dark Chocolate Mousse
- 315 g dark chocolate 55%
- 200 g whole milk
- 470 g heavy cream 35%
- 3 gelatin sheets
🍫 Chocolate Ganache (for topping)
- 150 g heavy cream 35%
- 50 g dark chocolate 55%
✨ Mirror Glaze
- 100 g sugar
- 100 g glucose
- 50 g water
- 100 g dark chocolate 55%
- 3 gelatin sheets
- 50 g unsweetened condensed milk
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Instructions
1️⃣ Caramel Insert
- In a saucepan, combine sugar, water, and glucose. Cook until golden caramel forms.
- Heat the cream in another pot. Carefully add 100 g of the hot cream to the caramel (be careful—it will bubble).
- Mix the egg yolks with the remaining 112 g of hot cream.
- Pour the caramel mixture over the yolks and cream, then cook over low heat while stirring until it thickens.
- Off heat, add the softened gelatin and salted butter.
- Pour into an 18 cm ring lined with plastic wrap. Freeze for at least 3 hours.
2️⃣ Chocolate Biscuit
- Whisk eggs, sugar, and honey until pale.
- Add flour, cocoa powder, almond flour, and baking powder.
- Mix in the cream.
- Melt the chocolate and butter together, then incorporate into the batter.
- Pour into a 20 cm cake ring and bake at 180°C (356°F) for 15 minutes. Let cool.
3️⃣ Chocolate Crunch
- Melt chocolate gently.
- Crush the butter cookies and mix with feuilletine and melted chocolate.
- Spread this crunch over the cooled biscuit. Press gently and refrigerate.
4️⃣ Dark Chocolate Mousse
- Heat 80 g of milk and melt the chocolate into it.
- Add the soaked gelatin and stir until fully dissolved.
- Add remaining 120 g milk and cool to 25°C.
- Whip the cream to soft peaks and fold into the cooled chocolate mixture.
- Transfer to piping bag.
5️⃣ Entremet Assembly
- Line a 22 cm cake ring with acetate.
- Pipe 2/3 of the mousse into the mold.
- Place the frozen caramel insert in the center.
- Cover with a layer of mousse, then add the biscuit with crunch side down.
- Smooth the top and freeze overnight (6–8 hours minimum).
6️⃣ Chocolate Ganache Decoration
- Melt chocolate with 80 g of cream.
- Add remaining cream (70 g) and stir until smooth.
- Cover with plastic wrap and chill for 1 hour.
- Whip into a pipeable ganache and pipe circles into a silicone mold forming a 15 cm disk.
- Freeze and spray with bronze velvet spray before placing on finished entremet.
7️⃣ Mirror Glaze
- Heat sugar, glucose, and water to 103°C (217°F).
- Pour over condensed milk and softened gelatin.
- Add chocolate and blend with immersion blender (avoid air bubbles).
- Strain and let cool to 35°C (95°F) before using.
8️⃣ Final Decoration
- Unmold the frozen entremet.
- Place on a wire rack and glaze with the mirror glaze.
- Add the frozen bronze-sprayed ganache decoration on top.
- Let thaw in the fridge for 6–7 hours before serving.
Tried this recipe?Let us know how it was!
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.