A festive entremet combining classic holiday flavors: a crunchy gingerbread base, zesty orange ganache, and a light chai spice mousse, finished with a glossy red glaze and elegant chocolate decorations.
Servings: 10
Target Mold Size: 18 cm diameter silicone mold (e.g., Silikomart TOR)
DAY 1: Component Preparation (Insert Core)
1) Gingerbread Biscuit Base with Cinnamon (Base Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gingerbread Biscuits | 200 g | Or 100 g Bastogne and 100 g Lotus Biscoff |
| Butter | 100 g | Melted |
| Cinnamon | 5 g | Approx. 1 tsp |
| Salt | Less than 1 g | Pinch |
Method
- Prepare Crumbs: Crush the biscuits to crumbs using a rolling pin or blender.
- Combine and Layer: Melt the butter and mix it with the biscuit crumbs, cinnamon, and salt.
- Set Base: Spread the biscuit mixture in a 16 cm diameter pastry ring lined with an acetate collar and parchment paper at the bottom. Press the base evenly with a glass.
- Freeze: Put the base in the freezer while preparing the next layer.
2) Orange Crunch with Chai Spice (Layer 2)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Caster Sugar | 20 g | For caramelizing |
| Roasted Hazelnuts (shelled) | 15 g | |
| Milk Chocolate (30-35% cocoa solids) | 50 g | Melted |
| Nutella | 45 g | |
| Feuilletine | 30 g | |
| Milk Chocolate Crispearls | 20 g | |
| Chai Spice Mix | 10 g | Approx. 2 tsp (Cinnamon, Ginger, Clove, Nutmeg, Allspice, Cardamom) |
| Freshly Grated Orange Zest | 10 g | Approx. 2 tsp |
| Salt | Less than 1 g | Pinch |
Method
- Caramelized Hazelnuts: Melt the 20 g sugar to a golden caramel, stir in the hazelnuts, and pour onto baking paper to cool. Chop the nuts finely.
- Melt Chocolate Base: Melt the milk chocolate and Nutella together.
- Combine Crunch: Fold the chopped hazelnuts, Nutella, chai spice, crispearls, orange zest, feuilletine, and salt into the melted chocolate.
- Layer & Freeze: Spread the crunch layer on top of the biscuit base (in the 16 cm ring). Level the surface and put the base in the freezer while preparing the next layer.
3) Orange Ganache (Layer 3)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| White Chocolate (30-35% cocoa butter) | 170 g | Or Callebaut Orange for extra flavor |
| Heavy Cream (35% fat) | 46.5 g | Approx. 45 ml |
| Freshly Squeezed Orange Juice | 67.5 g | Approx. 4.5 tablespoons |
Method
- Melt Chocolate: Carefully melt the white/orange chocolate and set it aside in a bowl.
- Emulsify: Heat the heavy cream almost to a boil and pour over the chocolate. Stir in the center with a dough scraper until the ganache becomes glossy.
- Add Juice: Stir in the freshly squeezed orange juice. Hand blend the ganache for a smooth finish.
- Layer & Freeze: Pour the ganache on top of the crunchy layer. Freeze the cake overnight until completely set.
DAY 2: Mousse Preparation & Assembly
4) Chai Spice Mousse (Outer Mousse)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Leaves (240 Bloom) | 3.5 g | 2 sheets, soaked |
| White Chocolate (30-35% cocoa butter) | 160 g | Melted |
| Heavy Cream (to be heated) | 144 g | Approx. 140 ml |
| Heavy Cream (to be whipped) | 216 g | Approx. 210 ml, chilled |
| Chai Spice Mix | 15 g | Approx. 3 tbsp |
Method
- Emulsify Base: Melt the white chocolate. Heat the chai spice and 144 g of cream almost to a boil. Whisk in the gelatin. Pour the hot cream over the chocolate, stirring until combined. Cool to lukewarm (hand-warm).
- Whip and Fold: Whip 216 g of chilled cream to a light foam. Fold into the cooled chocolate base.
- Prepare Main Mold: Place the 18 cm mold (e.g., Silikomart TOR) 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 mousse with the orange ganache facing downwards.
- Freeze: Put the cake in the freezer overnight.
DAY 3: Glazing & Decoration
5) Glaze (Glaçage Miroir)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Leaves (240 Bloom) | 10.5 g | 6 sheets, soaked |
| White Chocolate (30-35% cocoa butter) | 150 g | Finely chopped |
| Heavy Cream (35% fat) | 103 g | Approx. 100 ml |
| Water | 50 g | |
| Caster Sugar | 150 g | |
| Glucose Syrup | 150 g | |
| Food Coloring Paste | – | Red |
Method
- Prepare Glaze: Follow the standard method (Bloom, Heat Syrup, Emulsify over Chocolate, Add Color) to prepare the glaze. Add red food coloring paste.
- 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. Clean the excess glaze from the bottom.
- Thaw: Transfer to a plate and let it thaw in the fridge for approx. 6 hours.
6) Chocolate Ribbon and Chocolate Bow
| Materials | Weight (g) | Notes |
|---|---|---|
| White Chocolate (for Ribbons) | 110 g | Tempered, for 18 cm diameter |
| White Chocolate (for Bow) | 400 g | Tempered |
| Cooling Spray | – | For faster assembly |
| Metallic Gold Spray | – | For finish |
Chocolate Ribbon (Dimensions):
| Element | Dimensions | Diameter |
|---|---|---|
| Ribbon (around cake) | 2.5 cm × 58 cm | 18 cm |
Method
- Chocolate Work: Prepare the chocolate ribbon and the chocolate bow using tempered white chocolate.
- Color: Spray the chocolate ribbon and the chocolate bow with metallic gold spray.
- Assemble: Place the gold ribbon around the cake. Place the gold chocolate bow on top of the cake.
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.