Salted Caramel Dulce de Leche & Milk Chocolate Finger Entremets – Silky, Crunchy, and Irresistibly Gourmet!
Decadent finger-shaped entremets filled with hazelnut dacquoise, salted caramel dulce de leche, and silky milk chocolate mousse, topped with crunchy glaze and ganache.These elegant finger entremets are the ultimate bite-sized indulgence for lovers of caramel and chocolate. Built on a soft hazelnut dacquoise, each finger is layered with silky salted caramel dulce de leche and airy milk chocolate mousse, then sealed with a crunchy praliné feuilletine and enrobed in a luscious Zephyr caramel glaze. Finished with a swirl of whipped ganache and roasted hazelnuts, these mini desserts are a perfect fit for refined events, festive tables, or simply to spoil yourself. The recipe requires a bit of planning with freezing times but rewards with truly professional results. Ideal for advanced home bakers and pastry enthusiasts!
Ingredients
Hazelnut Dacquoise (J-2)
- 45 g hazelnut powder
- 50 g icing sugar
- 18 g granulated sugar
- 55 g egg whites
- Whole hazelnuts for garnish
- Salted caramel dulce de leche Maison Francis Miot or equivalent
Salted Caramel Dulce de Leche Ganache (J-1)
- 100 g Zephyr caramel white chocolate or any white chocolate
- 204 g heavy cream divided
- 8 g acacia honey
- 1 g gelatin ½ sheet
- 30 g salted caramel dulce de leche
Milk Chocolate Mousse (J-1)
- 1.5 g gelatin
- 60 g whole milk
- 90 g milk chocolate Maison Francis Miot or equivalent
- 127 g heavy cream whipped
Crunchy Praliné Layer
- Ready-made praliné feuilletine store-bought or homemade
Rocher Glaze (Day of Assembly)
- 175 g Zephyr caramel white chocolate
- 50 g neutral oil e.g., hazelnut oil
- 55 g chopped hazelnuts
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Instructions
Day -2: Hazelnut Dacquoise
- Preheat the oven to 180°C (356°F).
- Sift together the icing sugar and hazelnut powder.
- Whip the egg whites, gradually adding the 18 g of sugar to form stiff peaks.
- Fold in the dry mixture with a spatula.
- Pipe or spread the mixture into an 18 cm circle on parchment-lined baking tray.
- Add whole hazelnuts on top and bake for 15–20 minutes until golden.
- Once cooled, use the Silikomart finger cutter to cut 8 small dacquoise bases.
- Pipe a strip of salted caramel dulce de leche on each, using a piping tip size 11.
- Freeze the topped dacquoise fingers overnight.
Day -1: Ganache Montée with Salted Caramel Dulce de Leche
- Soften the gelatin in cold water.
- Heat 52 g of cream with honey, then stir in the gelatin off-heat.
- Melt the white chocolate and emulsify with the hot cream mixture in 3 additions.
- Stir in the dulce de leche and the remaining cold cream.
- Cover with cling film (direct contact) and chill overnight.
Day -1: Milk Chocolate Mousse
- Hydrate the gelatin in cold water.
- Melt the milk chocolate gently.
- Heat the milk, add gelatin, and pour over chocolate in 3 additions to emulsify.
- Let it cool slightly, then fold in whipped cream.
- Place the Silikomart finger mold on a baking tray. Fill each cavity ¾ full with mousse.
- Press in a frozen dacquoise + caramel insert (caramel side down), allowing mousse to rise.
- Freeze for 1 hour.
- Fill the remaining space with crunchy praliné feuilletine.
- Freeze overnight.
Day 0: Rocher Glaze & Final Decoration
- Melt the white chocolate, mix in oil and chopped hazelnuts.
- Let the glaze cool to 35°C (95°F).
- Unmold frozen fingers and dip quickly using two toothpicks into the glaze.
- Whip the ganache and pipe rosettes on each finger using a PF16 piping tip.
- Garnish with roasted hazelnuts.
- Let thaw in the fridge for 4–6 hours before serving.
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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.