A modern entremet featuring rich chocolate, salty caramel, and the classic flavor of Oreo cookies, wrapped in an elegant blue and white spiderweb glaze.
Yields: 10 Servings
Target Mold Size: 18 cm diameter silicone mold (e.g., Silikomart Universo)
DAY ONE: Component Preparation & Internal Insert
1) Crunch Layer with Nutella & Oreo (Base Layer 1)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Caster Sugar | 15 g | For caramelizing |
| Roasted Hazelnuts | 15 g | For caramelizing |
| Milk Chocolate (30-35% cocoa solids) | 60 g | Melted |
| Nutella | 30 g | |
| Feuilletine / Crushed Cornflakes | 30 g | |
| Oreo Biscuit Shells (without filling) | 10 g | Crushed to flour |
| Salt | Pinch |
Method
- Caramelized Nuts: Roast the hazelnuts briefly. Carefully melt the 15 g of sugar to a golden caramel, stir in the nuts, and pour onto baking paper to cool. Finely chop the caramelized nuts.
- Prepare Oreo Flour: Remove filling from 10 g of Oreo shells and blend into a fine flour.
- Melt Base: Carefully melt the milk chocolate and Nutella together.
- Combine Crunch: Stir the finely chopped hazelnuts, feuilletine/cornflakes, salt, and the Oreo biscuit flour into the melted chocolate mixture.
- Set and Cut: Roll out the crunch layer between two pieces of baking paper. Chill briefly (approx. 5 minutes). Use a 16 cm diameter pastry ring to cut a perfect circle.
- Prepare Insert: Place the crunch layer in a clean 16 cm pastry ring lined with an acetate collar and parchment base. Put it in the fridge while preparing the next layer.
2) Oreo Cookie Base (Base Layer 2)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Oreo Biscuit Shells (without filling) | 165 g | Crushed to flour |
| Butter | 80 g | Melted |
| Salt | Pinch |
Method
- Prepare Oreo Flour: Remove filling from Oreo cookies and blend the 165 g of shells into a fine flour.
- Melt Butter: Melt the butter.
- Combine and Layer: Mix the butter, biscuit crumbs, and salt. Spread the Oreo biscuit base on top of the crunch layer (in the 16 cm ring). Level the base evenly with a glass.
- Freeze: Put the cake in the freezer.
3) Salted Caramel Ganache (Insert Layer 1)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Caramel Chocolate (e.g., Callebaut Gold) | 180 g | Melted |
| Heavy Cream (35% fat) | 92.7 g | Approximately 90 ml |
| Sea Salt | Large pinch |
Method
- Melt Base: Carefully melt the caramel chocolate.
- Emulsify: Heat the 92.7 g of heavy cream almost to the boiling point and pour over the chocolate. Stir in the center with a rubber spatula until the ganache becomes glossy. Season with sea salt.
- Layer and Freeze: Pour the ganache on top of the Oreo base. Return the cake to the freezer until the ganache is fully set.
4) Oreo Mousse (Insert Layer 2)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 3.94 g | Approximately $2\frac{1}{4}$ sheets, bloomed |
| Vanilla Paste | 7.5 g | Approximately $1\frac{1}{2}$ tsp |
| Caster Sugar | 25 g | |
| Heavy Cream (to be heated) | 103 g | Approximately 100 ml |
| Heavy Cream (to be whipped) | 206 g | Approximately 200 ml, chilled |
| Whole Oreo Biscuits (with filling) | 150 g | Blended fine |
Method
- Soften Gelatin: Soak gelatin in cold water.
- Heat Cream Base: Heat 103 g of heavy cream, sugar, and vanilla paste to the boiling point. Remove from heat and whisk in the gelatin.
- Cool Base: Allow the mass to cool to lukewarm ($\approx 28^\circ\text{C}$).
- Prepare Oreo Flour: Blend the 150 g of whole Oreo biscuits (with filling) very fine into flour.
- Whip and Fold: Whip 206 g of cold heavy cream to a light foam. Fold into the lukewarm liquid base.
- Final Mix: Gently fold the Oreo biscuit flour into the mousse.
- Layer and Freeze: Pour the mousse on top of the cake. Level the surface. Freeze for at least 3 hours or overnight.
DAY TWO: Mousse & Entremet Construction
5) Milk Chocolate Mousse (Outer Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 3.5 g | 2 sheets, bloomed |
| Milk Chocolate (30-35% cocoa solids) | 200 g | |
| Heavy Cream (to be heated) | 103 g | Approximately 100 ml |
| Heavy Cream (to be whipped) | 206 g | Approximately 200 ml, chilled |
Method
- Soften Gelatin: Soak gelatin in cold water.
- Melt Chocolate: Carefully melt the milk chocolate and set it aside in a bowl.
- Emulsify: Heat 103 g of heavy cream to the boiling point. Remove from heat and whisk in the gelatin. Pour the hot cream over the chocolate, stirring until combined. Allow the mass to cool to lukewarm ($\approx 28^\circ\text{C}$).
- Whip and Fold: Whip 206 g of heavy cream to a light foam. Fold into the cooled chocolate mixture.
- 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 milk chocolate mousse into the mold. If the mousse is runny, chill in the refrigerator until it forms a soft peak when tested with a spoon.
- Insert Core: Take the fully frozen 16 cm cake insert (with the Oreo mousse) out of the freezer. Gently press it into the chocolate mousse with the Oreo mousse layer facing downwards.
- Freeze: Put the cake in the freezer overnight.
DAY THREE: Glazing & Decoration
6) Spiderweb Glaze (Glaçage Miroir)
| Ingredients (Main Glaze) | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 10.5 g | 6 sheets, bloomed |
| White Chocolate (30-35% cocoa butter) | 150 g | Finely chopped |
| Heavy Cream (35% fat) | 103 g | Approximately 100 ml |
| Water | 50 g | |
| Caster Sugar | 150 g | |
| Glucose Syrup | 150 g | |
| Food Coloring Paste | – | White, Dark Blue |
| Glaze (Spiderweb Detail) | ||
| Pre-made Mirror Glaze (Neutral) | 150 g | |
| Food Coloring Paste | – | White, Dark Brown |
Method
- Prepare Main Glaze: Follow the standard method (Bloom, Heat Syrup, Emulsify, Add Color, Cool) to prepare the glaze. Add white and dark blue food coloring paste. Let it cool down to 35°C.
- Prepare Detail Glaze: When the main glaze is ready, heat the 150 g pre-made mirror glaze to approx. 60°C. Divide it into two small bowls, adding white paste color to one and dark brown paste color to the other.
- Glaze Cake: Take the frozen cake out of the freezer. Place it on a cooling rack. Pour the 35°C main glaze over the cake.
- Create Spiderweb: Immediately (before the main glaze sets), dip a long flat palette knife into the 55°C–60°C detail glazes (brown on one end, white on the other). Lightly run the palette knife over the top of the cake. The temperature difference will create the spiderweb pattern.
- Clean and Thaw: Clean the excess glaze from the bottom. Place the cake on a plate and let it thaw in the fridge for approx. 6 hours.
7) Chocolate Ribbon Decoration
| Materials | Weight (g) | Notes |
|---|---|---|
| Dark Chocolate | 100 g | Tempered |
Chocolate Ribbon (Dimensions):
| Element | Dimensions | Diameter |
|---|---|---|
| Ribbon, around the cake | 3 cm × 58 cm | 18 cm |
Method
- Temper Chocolate: Temper the dark chocolate.
- Make Ribbon: Spread the chocolate over a 3 cm × 58 cm piece of plastic wrap. Allow the chocolate to set until it is almost firm but still flexible.
- Wrap Cake: Place the plastic wrap around a cold 18 cm cake ring to set the final circular shape. Once fully crystallized, release the chocolate ribbon and place it around the thawed 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.