Vanilla Caramel Entremets – Individual Cakes with Caramel Crémeux, Peanut Crunch, and Glossy Glaze

📅 Day -2 – Caramel Crémeux

• Heat milk in a saucepan.
• In another pan, caramelize sugar until light golden.
• Carefully pour hot milk into the caramel, whisking constantly.
• Mix egg yolk and cornstarch in a bowl, then temper with the caramel mixture.
• Return to heat and cook until thickened.
• Remove from heat, add bloomed gelatin and whisk.
• Let cool to 35–40°C, then blend in the butter using a hand blender.
• Pour into silicone half-sphere or truffle molds and freeze overnight.

📅 Day -1 – Sponge, Crunch, Mousse

Soft Sponge Cake:

• Preheat oven to 165°C.
• Beat eggs and sugar on high for 4–5 min until pale and foamy.
• Add cream, milk, and oil. Mix.
• Fold in sifted flour and baking powder.
• Spread the batter on a lined sheet pan and bake for ~15 minutes.
• Let cool completely.

Peanut Crunch Layer:

• Melt white chocolate.
• In a bowl, mix crushed crêpes dentelles, chopped peanuts, and caramel.
• Add melted chocolate and mix well.
• Spread a thin layer over the sponge.
• Cut discs using a round cutter and freeze.

Vanilla Mousse:

• Rehydrate gelatin in cold water.
• Whisk yolks and sugar until light.
• Bring milk and vanilla to a boil.
• Temper egg mixture with hot milk and return to pot.
• Cook gently to 82°C.
• Remove from heat, add gelatin, and mix well.
• Cool to ~35°C.
• Whip cream to soft peaks and fold gently into custard.

Assembly:

• Fill silicone molds halfway with vanilla mousse.
• Place frozen caramel crémeux insert and press gently.
• Add more mousse to cover.
• Top with sponge + peanut crunch discs and press lightly.
• Smooth surface and freeze for at least 12 hours.

📅 Day 0 – Caramel Glaze & Finishing

Caramel Sugar Powder:

• Caramelize 200 g sugar, pour onto silicone mat, and let cool.
• Break into pieces and blend into a fine powder.

Caramel Glaze:

• Place white chocolate, condensed milk, food coloring, and bloomed gelatin in a tall container.
• In a saucepan, combine caramel sugar powder, 50 g sugar, water, and glucose.
• Heat to 103°C, then pour over chocolate mix.
• Blend with immersion blender until smooth (avoid bubbles).
• Cover with plastic wrap touching the surface and refrigerate overnight.

Final Glazing:

• Reheat glaze to ~29–38°C until pourable.
• Unmold frozen entremets and place on a rack.
• Pour glaze smoothly over each entremet.
• Remove excess glaze with a spatula.
• Let set in the fridge for 3–4 hours before serving.