A festive entremet featuring rich milk chocolate and tart passion fruit, built on a brownie base and finished with a striking gold mirror glaze and decorative chocolate spirals.
Servings: 10
Target Mold Size: 18 cm diameter silicone mold (e.g., Silikomart Universo)
DAY 1: Component Preparation (Insert Core)
1) Brownie with Milk Chocolate (Base)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Milk Chocolate (e.g., Lacté/Caramel) | 80 g | Coarsely chopped for melting |
| Butter | 40 g | Melted |
| Caster Sugar | 60 g | |
| Eggs (Whole) | 75 g | Approx. 1 and 1/2 eggs |
| All-Purpose Flour | 5 g | Approx. 1/2 tablespoon |
| Dark Chocolate (min. 55%) | 55 g | Coarsely chopped for batter inclusion |
| Salt | Less than 1 g | Pinch |
Method
- Prepare Batter: Slowly melt the 40 g butter in a pan (low heat). Remove from heat and melt the 80 g milk chocolate in the warm butter. Stir in the sugar.
- Add Eggs & Dry: Gradually whisk in the 75 g of eggs. Fold in the flour, salt, and the 55 g of coarsely chopped dark chocolate.
- Bake: Pour the dough into a lined 16 cm diameter ring. Bake at 180°C for approx. 20-25 minutes. The center should remain slightly fudgy.
- Cool & Prep: Allow the base to cool completely. Place it in a clean 16 cm ring lined with an acetate collar and parchment paper base. Gently level the surface with a glass. Freeze while preparing the next layer.
2) Crunchy Layer with Milk Chocolate, Hazelnut, and Cara Crakine (Layer 2)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Caster Sugar | 15 g | For caramelizing |
| Roasted Hazelnuts (shelled) | 15 g | |
| Milk Chocolate (30-35% cocoa solids) | 65 g | Melted |
| Cara Crakine | 55 g | Can be replaced by 35 g Nutella melted with chocolate |
| Feuilletine / Cornflakes | 40 g | |
| Salt | Less than 1 g | Pinch |
Method
- Caramelized Hazelnuts: Gently melt the 15 g sugar to a golden caramel, stir in the hazelnuts, and pour onto baking paper to cool. Chop the nuts finely.
- Melt Chocolate Base: Carefully melt the 65 g milk chocolate (and Nutella, if used).
- Combine Crunch: Stir the chopped hazelnuts, Cara Crakine, feuilletine, and salt into the melted chocolate.
- Layer & Freeze: Spread the crunchy layer on top of the brownie (in the 16 cm ring). Level the surface and freeze while preparing the next layer.
3) Passion Fruit Curd (Layer 3)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 1.31 g | Approx. 3/4 sheet, soaked |
| Passion Fruit Purée (strained) | 55 g | |
| Lemon Juice (freshly strained) | 25 g | |
| Eggs (Whole) | 75 g | Approx. 1 and 1/2 eggs |
| Egg Yolk | 18 g | Approx. 1 yolk |
| Caster Sugar | 75 g | |
| Cold Butter | 35 g | Cubed |
Method
- Bloom Gelatin: Soak gelatin in cold water.
- Cook Curd: Whisk purée, lemon juice, eggs, egg yolk, and sugar in a saucepan. Slowly heat to boiling point, whisking constantly until it thickens (custard consistency). Simmer for a few minutes while whisking.
- Finish Curd: Remove from heat, mix in the cubed butter, and then the gelatin. Strain the curd. Blend for a creamy consistency.
- Layer & Freeze: Spread the curd on top of the crunch layer. Freeze the entire insert for a minimum of 3 hours or overnight until completely set.
DAY 2: Mousse Preparation & Assembly
4) Milk Chocolate Mousse with Passion Fruit (Outer Mousse)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Leaves (240 Bloom) | 3.5 g | 2 sheets, soaked |
| Milk Chocolate (30-35% cocoa solids) | 200 g | Melted |
| Heavy Cream (to be heated) | 25 g | |
| Heavy Cream (to be whipped) | 206 g | Approx. 200 ml, chilled |
| Passion Fruit Purée (strained) | 75 g |
Method
- Emulsify Base: Melt chocolate. Heat 25 g of cream and 75 g of passion fruit purée to boiling point. Whisk in the gelatin. Pour the hot mixture over the chocolate, stirring until combined. Cool to lukewarm (hand-warm).
- Whip and Fold: Whip 206 g of chilled heavy cream to a light foam. Fold into the cooled chocolate base.
- Prepare Main Mold: Place the 18 cm mold (e.g., Silikomart Universo) on a board, lined with a tall acetate collar.
- Partial Set Mousse: Pour the mousse into the mold. Place in the fridge until the mousse sets slightly (forms a soft peak when touched).
- Insert Core: Take the fully frozen 16 cm cake insert out of the freezer. Gently press it into the chocolate mousse with the passion fruit curd layer facing downwards.
- Freeze: Put the cake in the freezer overnight.
5) Passion Fruit Mousse Domes (Decoration Insert)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Leaves (240 Bloom) | 3.5 g | 2 sheets, soaked |
| Passion Fruit Purée (strained) | 65 g | |
| Caster Sugar | 65 g | |
| Heavy Cream (to be whipped) | 206 g | Approx. 200 ml, chilled |
Method
- Emulsify Base: Soak gelatin. Heat 65 g purée and sugar to boiling point. Whisk in the gelatin. Cool to lukewarm.
- Whip and Fold: Whip 206 g of chilled cream to a light foam. Fold into the cooled purée mixture.
- Fill Molds: Spread the mousse into various small hemispherical molds (2.5 cm, 3 cm, 3.5 cm, and 4 cm diameter).
- Freeze: Put them in the freezer overnight.
DAY 3: Glazing & Decoration
6) Milk Chocolate Gold Glaze (Cake Base)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Leaves (240 Bloom) | 10.5 g | 6 sheets, soaked |
| Milk Chocolate (30-35% cocoa solids) | 150 g | Finely chopped |
| Heavy Cream (35% fat) | 103 g | Approx. 100 ml |
| Water | 50 g | |
| Caster Sugar | 150 g | |
| Glucose Syrup | 150 g | |
| Gold Dust | 5 g | Approx. 1 tsp |
Method
- Prepare Glaze: Follow the standard method (Bloom, Heat Syrup, Emulsify over Chocolate) to prepare the glaze. Add the gold dust and blend.
- Temper Glaze: Cool the glaze down to 34°C–35°C.
- Glaze Cake: Take the frozen 18 cm cake out of the freezer. Place it on a rack. Pour the glaze over the cake.
- Thaw: Transfer to a plate and let it thaw in the fridge for approx. 6 hours.
7) Gold Mirror Glaze (Domes)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Leaves (240 Bloom) | 12.25 g | 7 sheets, soaked |
| Water | 80 g | |
| Caster Sugar | 155 g | |
| Glucose Syrup | 235 g | |
| Lemon Juice (strained) | 25 g | |
| Gold Dust | 5 g | Approx. 1 tsp |
Method
- Prepare Glaze: Follow the standard method (Bloom, Heat Syrup to 105°C, Add Lemon Juice, Emulsify, Add Gold Dust).
- Temper Glaze: Cool the glaze down to approx. 35°C.
- Glaze Domes: Take the frozen passion fruit hemispheres out of the freezer. Place them on a wire rack. Pour the glaze over the hemispheres.
8) Final Assembly & Decoration
| Materials | Weight (g) | Notes |
|---|---|---|
| Milk Chocolate | 220 g | Tempered |
| Shimmer Pearls | – | For decoration |
Chocolate Ribbons & Spiral (Dimensions):
| Element | Dimensions | Diameter |
|---|---|---|
| Ribbon 1 (around cake) | 1 cm × 58 cm | 18 cm |
| Ribbon 2 (around cake) | 2 cm × 58 cm | 18 cm |
| Chocolate Spiral (top of cake) | 5.5 cm × 45 cm | 14 cm |
Method
- Chocolate Work: Temper the milk chocolate. Prepare the two ribbons and the chocolate spiral using the specified dimensions.
- Place Ribbons: Place Ribbon 1 and Ribbon 2 around the glazed cake.
- Place Spiral: Put the chocolate spiral on top of the cake.
- Place Domes: Immediately after glazing, carefully place the glazed passion fruit mousse domes on top of the cake, arranging them inside the chocolate spiral.
- Garnish: Decorate with shimmer pearls.
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.