A vibrant and balanced entremet combining the fresh, tropical flavors of passionfruit and mango with a rich milk chocolate brownie base and mousse.
Servings: 8-10 People
Target Mold Size: 16 cm diameter pastry ring (Internal Insert), 18 cm diameter silicone mold (Outer Mousse).
DAY ONE: Internal Component Preparation
1) Brownie with Milk Chocolate (Cake Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Milk Chocolate (100 g) | 100 g | Melted |
| Butter | 100 g | Melted (must not be too hot) |
| Caster Sugar | 70 g | |
| Eggs (whole) | 125 g | About 2 and a half eggs |
| All-Purpose Flour | 5 g | About 1 tablespoon |
| Milk Chocolate (80 g) | 80 g | Roughly chopped, added last |
| Fine Salt | 0.5 g | A pinch |
Method
- Melt Base: Slowly melt the butter. Remove from heat and melt the 100 g milk chocolate into the butter. Remove from heat and add sugar.
- Make Batter: Whisk the eggs together. Let the dough cool briefly and gradually add the eggs while whipping. Finally, add flour, salt, and the 80 g roughly chopped milk chocolate.
- Bake: Pour the dough into a pastry ring (16 cm diameter) with parchment paper. Bake for approximately 20-23 minutes at 180 degrees C. The brownie should feel slightly unbaked.
- Cool and Place: Let the brownie cool. Place it in a clean pastry ring (16 cm diameter) lined with a plastic sheet collar. Level the surface gently. Put the cake in the freezer.
2) Crunch with Passionfruit, Hazelnut and Milk Chocolate (Crunch Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Caster Sugar | 15 g | For caramelizing |
| Roasted Hazelnuts | 15 g | For caramelizing and chopping |
| Milk Chocolate | 65 g | Melted |
| Nutella | 35 g | Melted with chocolate |
| Feuilletine/Cornflakes | 35 g | |
| Freeze-dried Passionfruit Powder | 5 g | About 1 teaspoon |
| Fine Salt | 0.5 g | A pinch |
Method
- Caramelize Nuts: Roast hazelnuts. Melt sugar to a golden caramel, add the hazelnuts, and pour onto parchment paper to cool. Chop the nuts finely.
- Melt Chocolate: Carefully melt the milk chocolate and Nutella together.
- Combine Crunch: Add finely chopped hazelnuts, feuilletine/cornflakes, salt, and passionfruit powder to the chocolate mixture.
- Layer and Freeze: Spread the crunch on top of the brownie layer. Place the cake in the freezer.
3) Mango Curd (Layer 3)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Leaf (240 Bloom) | 0.88 g | About half a sheet, soaked |
| Mango Purée | 75 g | |
| Fresh Lemon Juice | 25 g | About 25 ml |
| Egg (whole) | 75 g | About 1 and a half eggs |
| Egg Yolk | 20 g | About 1 yolk |
| Caster Sugar | 30 g | |
| Cold Butter | 35 g |
Method
- Soak Gelatin: Soak gelatin.
- Prepare Purée: (If making purée yourself: boil fresh mango and sift).
- Cook Curd: Stir purée, lemon juice, egg, egg yolk, and sugar in a saucepan. Cook slowly while constantly whipping until it comes to a boil and thickens.
- Finish Curd: Remove from heat and add cubed butter. Whip in the gelatin. Sift the curd and hand blend until creamy.
- Layer and Freeze: Pour the curd on top of the crunch layer. Let the cake freeze for at least 3 hours or overnight.
DAY TWO: Mousse Preparation and Assembly
4) Passionfruit Mousse (Outer Mousse)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 5.25 g | 3 sheets, soaked |
| Passionfruit Purée | 100 g | |
| Caster Sugar | 100 g | |
| Heavy Cream (35 percent fat) | 309 g | About 300 ml |
Method
- Soak Gelatin: Soak gelatin.
- Prepare Syrup: Heat passionfruit purée and sugar to a boil. Remove from heat and whip in the gelatin. Let cool to lukewarm (about 28 degrees C).
- Whip and Fold: Whip the cream to soft peaks. Gently fold the cream into the lukewarm passionfruit syrup.
- Assembly: Prepare an 18 cm diameter silicone mold (e.g., Silikomart Universo) lined with a plastic sheet collar.
- Insert Core: Take the fully frozen 16 cm cake insert (brownie, crunch, curd) out of the freezer. Carefully press it down into the passionfruit mousse with the mango curd facing downwards.
- Freeze: Freeze the cake overnight.
5) Passionfruit/Mango Cremeux (Decoration Spiral Insert)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 1.31 g | About three-quarters of a sheet, soaked (For half batch of spiral) |
| White Chocolate | 130 g | Melted |
| Egg Yolks | 30 g | About 2 yolks, lightly whisked |
| Caster Sugar | 10 g | |
| Heavy Cream (35 percent fat) | 103 g | About 100 ml |
| Passionfruit Purée | 30 g | |
| Mango Purée | 30 g |
Method
- Soak Gelatin: Soak gelatin.
- Melt Chocolate: Melt the white chocolate and reserve it in a bowl.
- Prepare Custard Base: Lightly whisk egg yolks and sugar. Heat the purées and heavy cream until almost boiling. Pour the mixture over the egg yolks/sugar and whisk.
- Cook Crèmeux: Return the mixture to the saucepan and stir over low heat until the crèmeux reaches 83 degrees C.
- Finish Crèmeux: Remove from heat and whip in the gelatin. Pour the hot mixture over the melted chocolate, stirring until combined. Hand blend.
- Fill Mold: Transfer the crèmeux into a piping bag. Fill a spiral mold (e.g., Tourbillon mold). Tap the spiral mold several times to remove air bubbles.
- Freeze: Put the spiral in the freezer for at least 24-28 hours to ensure it is completely frozen.
DAY THREE: Glazing and Decoration
6) Glaze (Glaçage Miroir)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 10.5 g | 6 sheets, soaked |
| White Chocolate | 150 g | Finely chopped |
| Heavy Cream (35 percent fat) | 103 g | About 100 ml |
| Water | 50 g | About 50 ml |
| Caster Sugar | 150 g | |
| Glucose Syrup | 150 g | |
| Food Colouring Paste | – | White, Yellow, and Orange |
Method
- Prepare Glaze: Soak gelatin. Chop chocolate. Heat sugar, water, heavy cream, and glucose syrup until almost boiling. Remove from heat and whip in the gelatin.
- Emulsify and Color: Pour the cream over the chocolate. Hand blend (at an angle). Add coloring pastes.
- Temper Glaze: Cover the surface with cling film. Cool the glaze down to 34 degrees C – 35 degrees C.
- Glaze Cake: Take the frozen cake out of the freezer. Place it on a baking rack. Pour the glaze over the frozen cake. Remove excess glaze.
- Thaw and Decorate: Place the cake on a plate and let it thaw in the fridge for approximately 6 hours.
7) Chocolate Ribbon and Decoration
| Materials | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 100 g | Tempered, with yellow food coloring powder |
| Decoration | – | Edible flowers |
Chocolate Decoration Dimensions (Ribbon):
| Element | Dimensions | Diameter |
|---|---|---|
| Ribbon (Around cake) | 2 cm x 58 cm | 18 cm |
Method
- Prepare Ribbon: Temper the 100 g white chocolate and add food coloring powder that matches the glaze. Create the ribbon (2 cm x 58 cm) and set the shape around a cold 18 cm diameter pastry ring.
- Assemble Ribbon: Once the chocolate has set, gently place the ribbon around the cake.
- Place Spiral: Carefully place the frozen crèmeux spiral on top of the cake.
- Garnish: Decorate the top of the spiral with edible flowers.
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.