Peanut, Vanilla & Caramel Entremet – Silky Mousse with Crunchy Surprise
A refined peanut and caramel entremet with vanilla mousse, peanut butter crisp, and white chocolate mirror glaze—perfect for peanut lovers!This elegant entremet is a celebration of creamy vanilla, rich caramel, and the nutty depth of peanut butter. Designed for those who crave layered textures and bold flavors, it begins with a smooth caramel-peanut insert, placed atop an almond dacquoise layered with crispy peanut crunch. All this is wrapped in a silky vanilla mousse and covered in a shiny white chocolate mirror glaze. With each bite, you'll enjoy a delightful balance of sweet, salty, crunchy, and smooth—making it a perfect dessert for celebrations or simply for treating yourself. Whether you're a fan of peanut butter or gourmet mousse cakes, this entremet will surprise and satisfy.
Ingredients
🥜 Caramel & Peanut Insert
- 170 g heavy cream 35%
- 30 g water
- 12 g glucose
- 90 g sugar
- 40 g egg yolks
- 1 gelatin sheet 200 bloom
- 30 g peanut butter smooth, unsweetened preferred
🍥 Dacquoise
- 2 egg whites
- 20 g granulated sugar
- 45 g powdered sugar
- 50 g almond flour
🥄 Peanut Crunch Layer
- 30 g white chocolate
- 50 g crêpes dentelle feuilletine
- 55 g peanut butter
🍦 Vanilla Mousse
- 400 g heavy cream 35%
- 100 g white chocolate
- 1 vanilla bean or 1 tsp vanilla paste
- 1.5 gelatin sheets
✨ White Chocolate Mirror Glaze
- 100 g sugar
- 100 g glucose
- 50 g water
- 100 g white chocolate
- 3 gelatin sheets
- 65 g sweetened condensed milk
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Instructions
1️⃣ Caramel & Peanut Insert
- In a saucepan, cook sugar, water, and glucose until a deep amber caramel forms.
- Heat the cream separately. Add 70 g of the hot cream into the caramel carefully (it will bubble). Stir until smooth.
- Mix egg yolks with the remaining 100 g of hot cream.
- Slowly pour the caramel into the egg-cream mixture, then cook over low heat until slightly thickened.
- Remove from heat, add softened gelatin and peanut butter. Blend until smooth.
- Pour into a 15 cm ring, cover with cling film, and freeze for at least 3 hours.
2️⃣ Dacquoise
- Whip the egg whites until foamy. Gradually add granulated sugar and beat until stiff peaks form.
- Gently fold in almond flour and powdered sugar.
- Pipe into a 17 cm round on parchment paper.
- Bake at 170°C (338°F) for 15 minutes (fan-assisted). Cool completely.
3️⃣ Peanut Crunch Layer
- Melt white chocolate with peanut butter until smooth.
- Stir in crushed crêpes dentelle until well combined.
- Spread this crunch evenly over the cooled dacquoise.
- Chill until ready for assembly.
4️⃣ Vanilla Mousse
- Heat 100 g of cream and pour over white chocolate. Stir until melted.
- Add vanilla seeds (or paste) and mix.
- Add remaining cream (300 g), mix well, cover with cling film, and chill for 1 hour.
- Soften gelatin in cold water.
- Warm part of the ganache gently and dissolve the gelatin into it.
- Whip the entire mixture into a soft chantilly texture (not too firm).
- Pipe 2/3 of the mousse into an 18 cm ring lined with acetate.
5️⃣ Entremet Assembly
- Place frozen caramel-peanut insert into the mousse.
- Cover with remaining mousse.
- Place the dacquoise with crunch side facing down on top.
- Level the surface, freeze for at least 6 hours or overnight.
6️⃣ White Chocolate Mirror Glaze
- Heat sugar, glucose, and water to 103°C (217°F).
- Pour over sweetened condensed milk.
- Add softened gelatin and stir until dissolved.
- Add white chocolate and blend with immersion blender (avoid air bubbles).
- Strain and let rest overnight in the fridge.
- The next day, reheat to 35°C (95°F) before use.
7️⃣ Final Decoration
- Unmold the entremet while frozen and place on a rack.
- Pour mirror glaze evenly over the entire surface.
- Decorate with roasted peanuts and caramel shards.
- Chill in the fridge for 6 to 7 hours before serving.
Tried this recipe?Let us know how it was!
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.