Exotic Caramel & Milk Chocolate Mousse Cake
A stunning French entremet combining exotic caramel, honey madeleine sponge, cocoa crumble, silky milk chocolate mousse, and vibrant orange mirror glaze.This exotic chocolate caramel entremet features layers of madeleine sponge, tropical caramel, cocoa crumble, and a glossy orange mirror glaze – a true pâtisserie showpiece.L’Entremet Chocolat et Caramel Exotique is a luxurious dessert that brings together the elegance of French pâtisserie and the bold flavors of tropical fruit and rich milk chocolate.This entremet is composed of a crunchy cocoa crumble base, a moist madeleine sponge infused with chestnut honey, an intensely flavored exotic caramel (mango, passion fruit, banana), a light milk chocolate mousse, and a double mirror glaze in vibrant orange tones.Elegant in both taste and presentation, this dessert is perfect for special occasions or for those who appreciate the finesse of modern pastry art.
Ingredients
✳️ Cocoa Crumble Base Reconstructed
- 32 g soft butter
- 16 g sugar
- 16 g brown sugar
- 30 g flour
- 5 g cocoa powder
- 1 g salt
- 43 g almond powder
To bind the crumble:
- 130 g cocoa crumble from above
- 26 g brown sugar
- 20 g cocoa butter Mycryo
- 25 g melted butter
✳️ Chestnut Honey Madeleine Sponge
- 75 g whole eggs
- 55 g vergeoise light brown sugar
- 25 g chestnut honey
- 75 g flour
- 3 g baking powder
- 0.75 g salt
- 53 g melted butter
✳️ Exotic Caramel Insert
- 150 g tropical fruit purée e.g. mango, passion fruit, banana
- 60 g glucose syrup
- 115 g sugar
- 90 g butter
- 2 g fleur de sel
- 3.8 g gelatin 200 bloom, hydrated in water
✳️ Milk Chocolate Mousse
- 180 g milk chocolate
- 180 g whipped cream soft peaks
- 75 g whole milk
- 75 g heavy cream 30%
- 75 g egg yolks
- ½ vanilla bean
- 5 g gelatin 200 bloom, hydrated
✳️ Orange Mirror Glaze
- 100 g sugar
- 100 g glucose syrup
- 53 g water
- 67 g sweetened condensed milk
- 50 g white chocolate
- 50 g milk chocolate
- 1 g fat-soluble yellow coloring
- 0.5 g fat-soluble orange coloring
- 6 g gelatin 200 bloom or 3 gelatin sheets
- 36 g cold water to hydrate the gelatin
Instructions
Cocoa Crumble Base
- Mix all ingredients and form a dough. Crumble onto parchment and bake at 150°C for 20 minutes. Cool completely.
- Blend 130 g of the baked crumble, then mix with brown sugar, Mycryo cocoa butter, and melted butter.
- Spread into a 16 cm ring, press lightly, and refrigerate to set.
Madeleine Sponge
- Whip eggs, vergeoise, and honey until light.
- Fold in sifted flour, baking powder, and salt.
- Add melted butter.
- Pour into a 16 cm ring (2 cm high) and bake at 170°C for 15 minutes.
- Let cool in the ring.
Exotic Caramel
- Hydrate gelatin.
- Cook sugar and glucose to a deep amber caramel.
- Remove from heat, stir in butter and fleur de sel, then warm tropical purée.
- Add gelatin and blend well.
- Pour over the madeleine sponge (still in 16 cm ring) and freeze to create the insert.
Milk Chocolate Mousse
- Prepare a crème anglaise:
- Heat milk + cream with vanilla.
- Whisk yolks, temper with hot milk, and cook to 83°C.
- Pour over milk chocolate and hydrated gelatin.
- Cool to 35°C, then fold in whipped cream in batches.
🧩 Assembly
- Pour mousse into the “Universo” Silikomart mold (18 cm, 4.5 cm height).
- Insert the frozen madeleine + caramel disc.
- Add more mousse and finish with the cocoa crumble disc.
- Smooth the surface and freeze for at least 12 hours.
Mirror Glaze
- Hydrate gelatin in 36 g cold water.
- Boil sugar, glucose, and water to 103°C.
- Pour over condensed milk, white + milk chocolate, gelatin, and colorings.
- Blend gently with an immersion blender (no air bubbles).
- Cover and chill overnight.
- Reheat to 35°C before glazing.
✨ Final Glazing
- Unmold the frozen entremet onto a rack.
- Glaze at 35°C, ensuring full coverage.
- Let thaw in fridge for 6 hours before serving.
- Decorate with milk chocolate curls and fondant flowers as desired.