New Year’s Crème Brûlée Entremet

The ultimate celebration cake, combining the deep caramel notes of a classic Crème Brûlée with fresh strawberry compote and light, zesty champagne mousse, finished with a spectacular gold glitter glaze

Yields: 8-10 Servings

Target Mold Size: 18 cm diameter silicone mold (e.g., Silikomart Universo)

DAY ONE: Component Preparation & Internal Insert

1. Crème Brûlée Insert

Method

1. Prepare Base: Scrape the seeds from half a vanilla bean. In a small saucepan, combine the heavy cream, whole milk, and vanilla seeds. Heat until steaming and almost boiling. Remove from heat.
2. Prepare Yolks: In a separate bowl, whisk the egg yolks and the 25 g of sugar until the mixture is pale and slightly fluffy.
3. Temper Custard: Slowly pour the hot cream mixture over the egg yolk mixture while whisking constantly. Strain the cream to remove any lumps (and to ensure all vanilla seeds are included). Remove any pale foam from the top with a spoon and gently stir the mixture.
4. Bake: Place a 16 cm diameter silicone mold (e.g., Silikomart TOR mold) in a baking tray. Pour the crème brûlée mixture into the mold. Pour enough hot tap water into the baking tray to reach about 1.5 cm up the sides of the silicone mold (Bain-Marie).
5. Bake and Chill: Bake the crème brûlée at 140°C (fan assisted) for 55 to 65 minutes, or until the edges are set and the center retains only a slight jiggle. Remove the mold from the baking tray and allow to cool completely to room temperature.
6. Freeze: Place the insert in the freezer until completely solid.

2. Almond Marzipan Cake (Base Layer)

Method (Almond Flour Sub-recipe)

1. Blanch 65 g of almonds, roast at 175°C for 5 to 7 minutes, cool, and blend into a coarse flour in a mini chopper.

Method (Cake)

1. Preheat and Prepare: Preheat the oven to 180°C. Line a 16 cm diameter cake ring/springform pan.
2. Cream Base: Beat the soft butter, sugar, salt, and grated marzipan until the mixture is light and fluffy. Beat in the 75 g of egg until the mixture achieves a slightly lighter color.
3. Mix Batter: Fold the almond flour, all-purpose flour, and baking powder into the dough.
4. Bake and Level: Pour the dough into the prepared 16 cm ring. Bake for approximately 19 to 24 minutes until golden and set. Allow the cake to cool completely. Trim the top off so the cake height is 2 cm.
5. Prepare Base Ring: Place the 2 cm cake layer into a clean 16 cm diameter pastry ring lined with a parchment paper base (do not use acetate sheets). Gently level the surface with a flat glass. Freeze while preparing the next layers.

3. Strawberry Compote (Layer 2)

Method

1. Bloom Gelatin: Soak the gelatin in cold water for 5 to 10 minutes.
2. Prepare Pectin Mix: Mix the 40 g of sugar with the 6.25 g of pectin in a small bowl.
3. Cook Compote: Boil the frozen strawberries, vanilla paste, lemon juice, and remaining sugar in a saucepan until tender. Add the pectin-sugar mixture and continue to cook for 1 to 2 minutes until the compote achieves a very thick consistency.
4. Finish: Remove the saucepan from the heat and stir in the bloomed gelatin until dissolved. Allow the compote to cool to room temperature.
5. Layer: Spread the cooled compote evenly over the Almond Marzipan Cake base. Level the layer with a palette knife.
6. Chill: Put the cake in the fridge to allow the compote to set.

4. Assembly & Crème Brûlée Caramelization

1. Place Insert: Remove the frozen Crème Brûlée insert from its mold and place it on top of the set Strawberry Compote.
2. Caramelize: Sprinkle 15 to 20 g of sugar evenly over the top surface of the crème brûlée. Use a blowtorch to carefully caramelize the sugar until it forms a uniform, deep brown, hardened glaze. Allow to cool and set.
3. Freeze: Place the cake insert in the freezer while preparing the final layer.

5. Almond Praliné (Layer 4)

Method

1. Roast Almonds: Blanch the almonds, then roast them at 175°C for 5 to 7 minutes. Allow to cool.
2. Caramelize: Melt the caster sugar to a deep golden caramel in a small saucepan. Immediately add the roasted almonds and stir to ensure all nuts are coated.
3. Process: Pour the caramelized nuts onto parchment paper and cool completely. Break the cooled praliné into large chunks. Blend the chunks in a strong food processor until they form a smooth, creamy nut butter consistency.
4. Layer and Freeze: Pour the praliné into a piping bag and spread it over the top of the caramelized crème brûlée layer. Use a palette knife to even the surface for a clean cake cut.
5. Final Freeze: Freeze the entire 16 cm insert overnight.

DAY TWO: Mousse Preparation

6. Champagne Mousse

Method

1. Bloom and Melt: Soak the gelatin in cold water for 5 to 10 minutes. Gently melt the white chocolate and reserve it in a mixing bowl.
2. Infuse Champagne: Heat the champagne and lemon juice in a saucepan almost to a boil. Remove from heat and whisk in the bloomed gelatin until dissolved.
3. Emulsify Base: Pour the hot champagne mixture over the melted white chocolate, stirring gently from the center outwards with a rubber spatula until the base is glossy and smooth. Allow the mass to cool to lukewarm (approx 28°C).
4. Whip and Fold: Whip the 309 g of chilled heavy cream to soft peaks (lightly whipped foam). Gently fold the whipped cream into the lukewarm chocolate mixture in three additions, maintaining the airy structure.
5. Set: Pour the mousse into an 18 cm diameter silicone mold (e.g., Silikomart Universo), lined with a tall acetate collar.

7. Assembly (Final Entremet Build)

1. Insert Core: Retrieve the frozen 16 cm cake insert. Use a blowtorch or hair dryer to briefly warm the sides of the pastry ring to release the cake.
2. Position: Gently press the cake insert into the Champagne Mousse with the Praliné layer facing downwards, until the top of the cake insert is flush with the mousse level.
3. Freeze: Freeze the entremet overnight until fully solid.

DAY THREE: Glazing, Decoration & Final Finish

8. Gold Glitter Glaze (Glaçage Pailleté)

Method

1. Bloom Gelatin: Soak the gelatin in cold water for 5 to 10 minutes.
2. Prepare Syrup: Combine the glucose syrup, sugar, and water in a saucepan. Heat to a precise temperature of 105°C without stirring.
3. Finish Glaze: Remove the pan from the heat. Whisk in the bloomed gelatin and the 30 g of strained lemon juice. Strain the glaze into a tall jug.
4. Add Glitter: If using gold leaves, use small scissors to cut them into gold flakes. Add the pearl/silver dust and the gold flakes to the strained glaze. Stir gently.
5. Cool and Temper: Cover the surface directly with cling film and cool the glaze to its working temperature of approximately 35°C.
6. Glaze Cake: Retrieve the frozen cake from the freezer and demold it. Place the cake on a baking cooling rack set over parchment paper. Pour the glaze over the cake. Clean the excess glaze from the bottom edge.
7. Thaw: Transfer the glazed cake to a cake plate. Thaw in the refrigerator for approximately 6 hours.

9. Chocolate Decoration (Ornament)

Dimensions (Ribbons from Tempered Caramel Chocolate)

• Ribbon 1 (Narrower): 1.5 cm x 59 cm (for 18 cm diameter)
• Ribbon 2 (Wider): 2.5 cm x 59 cm (for 18 cm diameter)

Method (Ribbons)

1. Prepare Ribbons: Temper the caramel chocolate. Spread onto acetate sheets cut to the specified dimensions. Allow to set until flexible, wrap around an 18 cm form, and crystallize.
2. Spray Ribbons: Spray the chocolate ribbons with gold spray. Caution: Avoid touching the gold color once applied.
3. Wrap Cake: Carefully place the widest ribbon (Ribbon 2, 2.5 cm) around the circumference of the glazed cake. Apply a small dab of melted caramel chocolate near the base to adhere and secure the narrow ribbon (Ribbon 1, 1.5 cm) just above or below it.

Method (Ornament)

1. Prepare Flat Sheet: Pour the remainder of the tempered chocolate (approx. 200 g) between two large acetate baking sheets. Even the surface with a rolling pin. Chill between two chopping boards until set, but not too cold (to prevent cracking).
2. Cut Circles: Cut 4 chocolate circles using a 9 cm diameter round pastry ring.
3. Cut Halves: With a warm knife, cut 3 of the circles in half, leaving 1 circle intact. This yields 1 intact circle and 6 half-circles.
4. Assemble Base: Place the intact circle flat. Apply a small amount of melted caramel chocolate to the bottom of one half-circle. Place it vertically on the edge of the intact circle. Use chocolate cooling spray (if available) to fasten it instantly, or hold until set.
5. Build Sides: Repeat with the remaining half-circles, placing them diagonally onto the intact base and fastening them with melted chocolate and cooling spray until a stable 3D ornament is formed.
6. Color Ornament: Spray the entire chocolate ornament with gold spray.
7. Place Ornament: Make a small indentation in the top center of the cake glaze where the ornament will sit. Carefully place the ornament on top of the cake.
8. Final Garnish: Decorate with small gold flakes, securing them with a little glucose syrup.

Chef Mimo

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.