A fresh Spring/Summer entremet perfect for beginners, featuring a moist white chocolate blondie base with rhubarb, a rich rhubarb ganache, and a light rhubarb mousse.
Yields: 8–10 Servings
Target Mold Size: 18 cm diameter silicone mold (e.g., Silikomart TOR mold)
DAY ONE: Component Preparation & Internal Insert
1) Blondie with Rhubarb (Base Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Caster Sugar | 60 g | |
| Butter | 65 g | Melted |
| White Chocolate (30-35% cocoa solids) | 65 g | Melted |
| All-Purpose Flour | 45 g | |
| Egg (Whole) | 50 g | Approximately 1 egg |
| White Chocolate (chopped) | 35 g | Roughly chopped |
| Almonds (chopped) | 35 g | Roughly chopped |
| Rhubarb (fresh/frozen) | 35 g | Chopped |
| Salt | Pinch |
Method
- Melt Bases: Melt the 65 g of butter and 65 g of white chocolate separately, and set aside.
- Combine Wet: Whisk sugar, flour, egg, and salt in a bowl to a light and airy consistency.
- Mix: Mix in the melted butter and melted chocolate.
- Add Inserts: Add the 35 g chopped white chocolate, 35 g chopped almonds, and 35 g chopped rhubarb.
- Bake: Pour the dough into a 16 cm diameter pastry ring/springform pan. Bake the cake for approx. 16–20 minutes at 180°C until set and golden.
- Chill Base: Place the cooled cake in a clean 16 cm pastry ring lined with an acetate collar and parchment paper at the bottom. Put in the freezer.
2) Rhubarb Ganache (Insert Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| White Chocolate (30-35% cocoa solids) | 170 g | Melted |
| Rhubarb Purée | 55 g | From approx. 150 g rhubarb |
| Heavy Cream (35% fat) | 30.9 g | Approximately 30 ml |
Method
- Prepare Purée: Cook the rhubarb until tender and strain to get 55 g of smooth rhubarb purée.
- Melt Chocolate: Melt the 170 g of white chocolate and pour it in a bowl.
- Heat Cream: Heat the rhubarb purée and heavy cream almost to the boiling point.
- Emulsify: Pour the mixture over the chocolate while stirring in the middle with a rubber spatula until the ganache becomes glossy.
- Blend and Layer: Hand blend the ganache. Spread the ganache on top of the cake.
- Freeze: Freeze the cake overnight until fully set.
DAY TWO: Mousse & Entremet Construction
3) Rhubarb Mousse
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 5.25 g | 3 sheets, bloomed |
| Rhubarb (fresh or frozen) | 260 g | |
| Caster Sugar | 120 g | |
| Vanilla Paste | 5 g | Approximately 1 tsp |
| Lemon Juice (freshly strained) | 20.9 g | Approximately 2 tbsp |
| Heavy Cream (35% fat) | 309 g | Approximately 300 ml, chilled |
Method
- Soften Gelatin: Soak gelatin in cold water.
- Cook Purée: Cook rhubarb, sugar, vanilla paste, and lemon juice in a pot until the rhubarb is fully cooked and tender.
- Strain and Add Gelatin: Take the pot off the heat, strain the mixture, and whisk the soaked gelatin into the purée.
- Cool: Let the purée cool to room temperature/lukewarm ($\approx 28^\circ\text{C}$).
- Whip and Fold: Whip the 309 g of heavy cream to soft peaks. Fold into the lukewarm purée.
- Pour and Insert: Pour the mousse into an 18 cm silicone mold (e.g., Silikomart TOR mold). Take the frozen 16 cm insert (cake/ganache) out of the freezer and gently press it into the rhubarb mousse with the ganache layer facing downwards.
- Freeze: Put the cake in the freezer overnight.
DAY THREE: Finishing & Decoration
4) Decoration
| Materials | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 160 g | Tempered |
| Food Colouring Powder | – | Pink/Peach |
| Flowers | – | For final garnish |
| Glucose Syrup | Small amount | For gluing decoration |
Method
- Thaw: Remove the cake from the mold and let it thaw in the fridge for 3–6 hours.
- Chocolate Ribbons & Rings: Temper the white chocolate and color it with pink/peach food colouring powder. Create ribbons and rings in various sizes.
- Assembly:
- Place the chocolate ribbon around the cake.
- Place 3 chocolate rings on top of the cake.
- Decorate with different flowers fastened with a little glucose syrup.
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.