1. A stunning strawberry vanilla hazelnut entremet made with streusel, génoise, and mousse – layered perfectly in the Universo mold.2. This refined vanilla strawberry hazelnut entremet blends fruity, creamy, and crunchy textures into a beautiful dessert centerpiece.This Strawberry Vanilla Hazelnut Entremet is a masterpiece of flavors and textures, presented in a stunning Universo mold. The foundation is a moist hazelnut génoise studded with fresh strawberries, layered with a nutty hazelnut streusel and a vibrant strawberry confit. The centerpiece is wrapped in a silky vanilla mousse infused with real vanilla beans, then glazed in a white chocolate vanilla mirror glaze that adds both shine and elegance. Finished with roasted hazelnut pieces and fresh strawberries, this entremet is perfect for refined gatherings, birthdays, or holiday tables. It requires some freezing steps, but the result is a harmonious dessert that balances creamy, crunchy, and fruity layers with finesse. Whether you're an advanced pastry lover or looking to impress your guests, this entremet delivers a true pâtisserie experience at home.
Course Dessert
Cuisine French
Keyword cake, pastry
Prep Time 1 hourhour30 minutesminutes
Cook Time 25 minutesminutes
Servings 8people
Ingredients
🍓 Strawberry Confit
230 gstrawberry purée
23 gsugar
5 gpectin
15 gglucose syrup
🍰 Hazelnut Sponge with Strawberry
Hazelnut paste
25 ghazelnut flour
25 gpowdered sugar
5 gegg white
Main batter:
Hazelnut pastefrom above
22 gsugar
1egg
15 gflourT45 or cake flour
1 gbaking powder
15 gbutter
2 gmilk
A few diced strawberries
🌰 Hazelnut Streusel
20 gchopped hazelnuts
20 ghazelnut flour
20 gflour
20 gbrown sugar
20 gsoft butter
🍦 Vanilla Mousse
240 gheavy creamto whip
2small egg yolks
24 gsugar
80 gmilk
15 gcream
1vanilla bean
4 ggelatin
✨ Mirror Glaze White Chocolate Vanilla
70 gwater
110 gsugar
24 gglucose syrup
70 gcream
100 gwhite chocolate
6 ggelatin200 bloom
Vanilla seeds
Instructions
Strawberry Confit
Heat the strawberry purée with glucose. Mix sugar and pectin separately, then whisk into the warm purée. Boil for 1 minute, let cool slightly, and pour into a 16 cm mold lined with acetate and plastic wrap. Freeze overnight.
Hazelnut Génoise with Strawberries
Make the hazelnut paste by mixing flour, powdered sugar, and egg white. Blend with the egg using an immersion blender, then whisk with sugar until thick and ribbon-like. Melt butter with milk and stir it in. Fold in flour and baking powder. Pour into a 20 cm pan and place strawberry pieces on top. Bake at 170°C for 12 minutes. Once cooled, cut out a 16 cm round.
Hazelnut Streusel
Combine all ingredients using a spatula. Press into a 16 cm ring mold. Bake at 160°C for 15–20 minutes. Let cool, then place the génoise round on top and freeze for at least 1 hour.
Vanilla Mousse
Whip the 240 g cream and refrigerate. Soak gelatin in cold water. Heat milk, cream, and vanilla. In another bowl, whisk yolks and sugar, then pour the hot milk mixture over while stirring. Return to heat and cook to 83–85°C. Remove, stir in gelatin, and cool slightly (do not let it set). Fold into the whipped cream.
Assembly (Using Universo Mold)
Place the mold on a tray. Pour in half the vanilla mousse. Insert the frozen strawberry confit. Pour remaining mousse, then add the streusel/génoise layer (streusel facing down). Smooth the top and freeze overnight.
Mirror Glaze
Soak gelatin in cold water. In a bowl, place chocolate, vanilla, and cream. In a saucepan, heat water, sugar, and glucose to 103°C. Pour over the chocolate, add gelatin, and blend with an immersion blender (avoid air bubbles). Let cool to 35–38°C.
Finishing
Unmold the entremet and place it on a glazing rack. Pour the glaze evenly. Decorate the sides with hazelnut pieces and top with fresh strawberries. Let defrost in the refrigerator for 4–5 hours before serving.