L’Equinoxe by Cyril Lignac: A Refined Vanilla and Caramel Entremet with Speculoos Crunch

A gourmet entremet recipe by Cyril Lignac with vanilla whipped ganache, caramel crémeux, speculoos crunch, and a white glaze. A stunning layered dessert!

L’Equinoxe by Cyril Lignac is a modern French entremet that combines elegance and balance. With its silky vanilla whipped ganache, luscious caramel crémeux, speculoos crunch, and a delicate Joconde sponge, this dessert is an ode to precision and flavor. The layers come together harmoniously, offering a play of textures and sweetness that’s both comforting and sophisticated. Finished with a white glaze and typically shaped in the iconic Universo mold, this entremet is perfect for special occasions or when you want to impress with your pastry skills.

Course Dessert

Prep Time 1 25

Cook Time 25

Servings people

Ingredients

For the White Mirror Glaze (Make the day before):

7 g gelatin sheets
45 g water
100 g glucose syrup
100 g granulated sugar
75 g unsweetened condensed milk
100 g white couverture chocolate

White food coloring

For the Vanilla Whipped Ganache Make the day before:
105 g white chocolate
405 g heavy cream 35%
3 g gelatin
1 vanilla bean split and scraped

For the Caramel Crémeux:

62 g granulated sugar
250 g heavy cream 35%
3 egg yolks
2 g gelatin
12 g water

For the Speculoos Crunch:

110 g speculoos cookies
40 g melted butter
20 g praline paste

For the Vanilla Joconde Sponge:

75 g powdered sugar
75 g almond flour
20 g all-purpose flour
110 g whole eggs
60 g egg whites
10 g granulated sugar
20 g melted butter
3 g vanilla powder

Instructions

White Mirror Glaze (Day Before)

Soak gelatin in cold water.
In a saucepan, bring water, glucose, and sugar to 103°C.
In a bowl, combine white chocolate, condensed milk, and gelatin (drained).
Pour hot syrup over the chocolate mixture in 3 additions, mixing well after each.
Add white coloring and blend until smooth and glossy.
Cover with cling film (direct contact) and refrigerate overnight.

Vanilla Whipped Ganache (Day Before)

Soak gelatin in cold water.
Heat cream with the split vanilla bean. Cover and infuse for 10 minutes.
In a bowl, place white chocolate and drained gelatin.
Strain the hot cream over the chocolate in 3 additions, stirring until smooth.
Cover with cling film and refrigerate overnight.
Whip the ganache like Chantilly cream the next day.

Caramel Crémeux

Soak gelatin in cold water.
In a saucepan, make a dry caramel with the sugar.
Deglaze with half the hot cream (caution: it may splatter).
Stir until smooth, then add remaining cream and yolks off the heat.
Return to low heat and cook to 85°C while stirring.
Remove from heat, add gelatin, and mix well.
Pour into a 16 cm mold and freeze until solid.

Speculoos Crunch

Crush speculoos cookies into fine crumbs.
Mix with melted butter and praline paste.
Spread between two sheets of parchment paper and refrigerate for 30 minutes.
Cut out a 16 cm diameter circle and keep chilled.

Vanilla Joconde Sponge

Preheat oven to 230°C.
Sift almond flour, powdered sugar, and flour.
In a bowl, beat the whole eggs until foamy, then add dry ingredients.
Add cooled melted butter and vanilla powder.
Whip the egg whites with sugar to stiff peaks.
Gently fold the meringue into the batter.
Pour into a 16 cm mold and bake for 8 minutes.
Let cool, then cut into a 16 cm circle. Refrigerate.

Assembly

Fill the Universo mold 1/3 full with whipped vanilla ganache.
Unmold the frozen caramel insert and place it in the center.
Cover with more ganache, then place the speculoos crunch and sponge.
Smooth the surface and freeze the entire entremet overnight.

Glazing and Final Touch

Gently warm the glaze to 40°C and blend for 3 minutes.
When it reaches 38°C, pour it over the frozen entremet on a wire rack.
Let the glaze set before transferring the entremet to a serving plate.

Notes

❄️ Tips & Tricks

Ensure ganache is fully chilled before whipping.
Use a thermometer for perfect caramel and glaze temperatures.
Always work with frozen inserts for clean layers.
For a flawless glaze, strain after blending.

❓ FAQ

Can I prepare the entremet in advance?
Yes, you can prepare it 2–3 days ahead. Keep it frozen and glaze it the day of serving.

Can I replace the speculoos?
Yes! Try digestive biscuits, graham crackers, or sablé breton for different textures.

How long does the entremet keep?
Once glazed, store in the fridge for up to 48 hours.

🧁 Conclusion

L’Equinoxe is a show-stopping entremet that brings together the finesse of French pastry with approachable steps. With its silky ganache, deep caramel notes, and playful crunch, every bite is pure elegance. Whether you’re a pastry enthusiast or a seasoned baker, this dessert is your ticket to mastering entremet magic at home.