100% Mountain Honey Finger Entremets – A Natural Touch of Elegance
Discover delicate finger entremets made with mountain honey, featuring soft sponge, crispy layers, creamy mousse, and honey ganache.These elegant honey finger entremets combine sponge cake, crisp layers, crémeux, and whipped ganache—highlighting the unique flavor of mountain honey.If you love desserts that taste both refined and natural, these Mountain Honey Finger Entremets are made for you. Using premium mountain honey, this pastry showcases a soft honey sponge, crispy dentelle layer, smooth honey crémeux, and a light mousse—all topped with a delicate whipped ganache. The subtle woody notes of the honey create a unique flavor balance between sweetness and depth. These finger-shaped desserts are elegant and ideal for refined celebrations, afternoon tea, or as a sophisticated gift. The recipe yields 10 gourmet fingers using fashion éclair molds for perfect presentation.
Servings 12 People
Ingredients
🍯 Honey Sponge
- 1 egg
- 80 g mountain honey
- 50 g flour
- Pinch of baking powder
- 55 g melted butter
🍫 Crunchy Layer
- 45 g white chocolate
- 45 g crêpe dentelle crushed
🍯 Honey Crémeux Insert (from Empreinte Sucrée)
- 1 gelatin sheet
- 100 g cream
- 2 egg yolks
- 90 g mountain honey
🍯 Honey Mousse
- 230 g heavy cream
- 45 g mountain honey
- 1 egg yolk
- 1.5 gelatin sheets
🍯 Whipped Honey Ganache
- 150 g heavy cream
- 45 g white chocolate
- 25 g mountain honey
- ½ gelatin sheet
Instructions
🍰 Honey Sponge
- Whisk the egg with honey for 3 minutes until fluffy.
- Gently fold in flour and baking powder, then add melted butter.
- Spread into a 13×20 cm frame and bake at 180°C for 10–15 min. Cool.
🍫 Crunchy Layer
- Melt white chocolate, stir in crushed crêpes dentelles.
- Spread evenly over the cooled honey sponge.
- Chill for 1 hour.
🍯 Honey Crémeux Insert
- Heat cream in a small saucepan.
- In another pan, heat honey to 150°C.
- Carefully deglaze with hot cream, then pour over egg yolks.
- Return to pan and heat gently to 83°C.
- Remove from heat, add rehydrated gelatin, mix well.
- Chill for 1 hour, then spread over the crunchy layer in the same 13×20 cm frame lined with Rhodoïd.
- Freeze 1 hour. Before fully frozen, cut 10 finger inserts using the éclair cutter and freeze again for 2 hours.
🍯 Honey Mousse
- Heat 70g cream. Whisk yolk and honey, then combine with warm cream.
- Cook the mixture to 83°C, add gelatin, and stir in remaining cold cream.
- Chill 1 hour, then whip to soft peaks.
- Fill silicone finger molds halfway with mousse. Insert the frozen sponge/crunchy/crémeux layers.
- Cover with remaining mousse and freeze 3+ hours.
🍯 Whipped Honey Ganache
- Melt white chocolate.
- Heat 1/3 of cream with honey and pour over chocolate. Mix until smooth.
- Add remaining cold cream, cover, and chill for 3+ hours.
✨ Final Assembly
- Unmold frozen fingers and spray with velvet spray for a velvety finish.
- Whip the ganache and pipe on top using a round or petal tip.
- Chill for 3 hours before serving.
