Strawberry Vanilla Almond Mini Entremets – Elegant Individual Desserts for Any Occasion
1. Discover how to make individual entremets with strawberry confit, vanilla mousse, almond biscuit, and crunchy sablé base – a refined treat for special moments.2. These mini strawberry vanilla almond entremets are the perfect blend of creamy, fruity, and nutty layers, finished with a glossy glaze and decorative touches.These stunning individual strawberry vanilla almond entremets are as delightful to the palate as they are to the eyes. Designed for lovers of refined desserts, each piece features a soft almond biscuit, silky vanilla mousse, and a heart of fresh strawberry confit, all resting on a crisp almond sablé base. Topped with a vibrant strawberry gelée and adorned with fresh fruits and edible flower petals, they deliver a symphony of textures and flavors. Though they require some freezing and preparation time, the result is a professional-looking dessert that's ideal for birthdays, weddings, spring gatherings, or upscale tea times. Whether you're an experienced baker or aiming to impress guests, these entremets offer a beautifully balanced and unforgettable experience.
Ingredients
🍓 Strawberry Confit
- 300 g fresh strawberries
- 40 g sugar
- 4 g pectin
🍦 Vanilla Ganache Mousse
- 66 g white chocolate
- 88 g heavy cream
- 2 g gelatin 200 bloom
- 190 g cold whipping cream
- 2 vanilla pods
🌰 Almond Sponge Biscuit
- 55 g egg whites
- 14 g granulated sugar
- 37 g almond flour
- 37 g powdered sugar
- 14 g all-purpose flour
- 1 g baking powder
🍪 Almond Sablé Dough
- 130 g soft butter
- 260 g flour
- 90 g powdered sugar
- 30 g almond flour
- 1 egg
🍓 Strawberry Gelée
- 80 g fresh strawberries
- 8 g sugar
- 2 g gelatin
✨ White Mirror Glaze
- 70 g water
- 110 g sugar
- 24 g glucose syrup
- 70 g cream
- 100 g white chocolate
- 6 g gelatin powder 200 bloom + 36 g cold water
- Vanilla seeds from 1 pod
Instructions
Strawberry Confit
- Chop the strawberries into small pieces and cook gently. Once softened, mix in the sugar and pectin. Boil for 2 minutes, then pour into 8 Globe mold cavities. Freeze overnight.
Vanilla Ganache (Mousse)
- Hydrate the gelatin in cold water. Melt the white chocolate. Heat the 88 g cream and add the gelatin. Pour over the chocolate and mix well. Stir in vanilla seeds and the 190 g of cold cream. Cover with plastic wrap and refrigerate overnight.
Almond Sponge Biscuit
- Whip the egg whites to soft peaks, then gradually add sugar. Fold in the sifted dry ingredients. Spread on a baking sheet lined with parchment paper (about ⅓ of a 40×30 cm tray). Bake for ~8 minutes at 170°C. Once cooled, cut out 4.5 cm diameter circles.
Assembly (Part 1)
- Whip the vanilla ganache until smooth and mousse-like. Pipe it into the Stone mold cavities, insert the frozen strawberry confits, gently press down, and add more mousse if needed. Place a biscuit round on top. Freeze overnight.
Almond Sabl Base
- In a stand mixer with a paddle, mix the butter, flour, sugar, and almond flour until crumbly. Add the egg and mix until a dough forms. Roll out to 2 mm between parchment sheets. Chill overnight. Next day, cut out 7 cm rounds and bake at 160°C for 20–25 minutes on an air mat or baking tray.
Strawberry Gely
- Hydrate gelatin. Heat chopped strawberries with sugar until soft. Blend, then add gelatin. Pour into a 16 cm circle mold lined with cling film on a baking tray. Refrigerate for at least 3 hours.
- (Note: You’ll later cut this into 3 cm decorative discs.)
Mirror Glaze
- Hydrate the gelatin. In a bowl, place white chocolate, cream, and vanilla seeds. In a saucepan, heat water, glucose, and sugar to 103°C. Pour over chocolate mix, add gelatin, and emulsify with an immersion blender. Avoid incorporating air. Let cool to 35–38°C before use.
Final Assembly
- Unmold the frozen entremets and place on a wire rack. Pour the mirror glaze over them evenly. Transfer each onto a sablé base. Cut out 3 cm gelée discs and place them on top. Decorate with fresh fruits and edible flower petals. Let thaw in the fridge at least 2 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.