Cinnamon Roll Entremet – A Refined Dessert with Creamy Mascarpone & Swirled Mirror Glaze
If you’re looking for an unforgettable dessert that merges comfort and sophistication, this Cinnamon Roll Entremet is your dream come true. Inspired by the beloved cinnamon roll, this modern French entremet features a vanilla sponge, reimagined cookie base, a bold cinnamon crémeux, airy mascarpone mousse, and a mesmerizing swirled mirror glaze.Perfect for holiday gatherings, dinner parties, or just to impress your guests, this entremet blends nostalgic flavors with contemporary pastry finesse. Despite its refined appearance, it’s fully achievable at home with step-by-step preparation. Get ready to turn a classic into a modern masterpiece!
Servings 12 People
Ingredients
Vanilla Sponge Cake
- 80 g almond flour
- 20 g all-purpose flour
- 20 g cornstarch
- 2 g baking powder
- 80 g unsalted butter softened
- 80 g powdered sugar
- 80 g whole eggs
Reconstructed Biscuit Base
- 75 g speculoos cookies
- 40 g melted butter
- 30 g sweetened condensed milk
Cinnamon Crémeux
- 3 g gelatin
- 40 g granulated sugar
- 150 g heavy cream 35% fat
- 45 g egg yolks
- 1 tsp ground cinnamon
Mascarpone Mousse
- 200 g heavy cream 35%
- 40 g egg yolks
- 40 g granulated sugar
- 20 g water
- 4 g gelatin
- 20 g inverted sugar or honey
- 140 g mascarpone room temperature
Swirled Mirror Glaze
- 10 g gelatin
- 75 g water
- 150 g granulated sugar
- 150 g glucose syrup
- 100 g sweetened condensed milk
- 150 g white couverture chocolate
- Gel food coloring white, brown, beige
Instructions
Vanilla Sponge
- Preheat the oven to 180°C (355°F). Trace two 16cm circles on parchment paper.
- Cream butter with powdered sugar until smooth.
- Add almond flour, mix, then blend in the eggs.
- Sift in flour, cornstarch, and baking powder; combine until smooth.
- Pipe into the traced circles and bake for 8–10 minutes.
- Cut out 15cm rounds, then freeze.
Reconstructed Biscuit
- Line a 15cm ring with acetate.
- Crush speculoos cookies, then combine with melted butter and condensed milk.
- Press firmly into the mold to form a uniform layer. Freeze.
Cinnamon Crémeux
- Soften gelatin in cold water.
- Heat cream and cinnamon.
- In a separate bowl, whisk yolks with sugar.
- Temper with warm cream, then return to pot and cook to 82°C (179°F), stirring.
- Remove from heat, add gelatin, whisk to dissolve.
- Layer over biscuit base, place a sponge layer on top, then pour remaining crémeux.
- Finish with second sponge and freeze for at least 12 hours.
Mascarpone Mousse
- Whip the egg yolks.
- Heat sugar and water to 118°C (244°F) to create syrup.
- Slowly pour syrup over yolks while whipping; continue until it cools to 45°C (113°F).
- Melt gelatin with inverted sugar, then mix into mascarpone.
- Fold in whipped cream, then gently mix in the whipped yolks.
- Assembly
- Pour mousse into Eclipse mold (or 18cm ring).
- Insert the frozen cinnamon insert and gently press.
- Smooth the top and freeze at least 24h.
Swirled Mirror Glaze
- Hydrate gelatin.
- In a large jug, place white chocolate, condensed milk, gelatin, and white coloring.
- Heat water, sugar, and glucose to 104°C (219°F), pour into the jug, wait 2 mins.
- Blend until smooth. Divide into 3 bowls; tint two with brown and beige.
- Cover and refrigerate overnight.
Glazing & Final Touch
- Reheat glazes to 35°C (95°F), mix each until smooth.
- Pour each color into one jug gently (do not mix).
- Unmold the entremet and place on a wire rack.
- Pour glaze at the center and swirl. Stop when full coverage is achieved.
- Trim excess and move to serving plate. Chill 3–4 hours before serving.
