Vanilla Strawberry Hazelnut Entremet – Refined Layers with Universo Mold

A sophisticated vanilla, strawberry, and hazelnut entremet with confit, mousse, sponge, streusel, and white chocolate glaze—made using the Universo mold.

This elegant entremet is the perfect balance between fruity freshness, nutty depth, and creamy smoothness. Built in the iconic Universo mold, it features a strawberry purée confit, hazelnut génoise with fresh strawberries, a crispy hazelnut streusel, silky vanilla mousse, and a stunning white chocolate vanilla glaze. Every layer has its role: the softness of the sponge, the crunch of the streusel, the tartness of strawberry, and the comforting scent of vanilla. Whether for a celebration or just because you love refined desserts, this entremet is a masterpiece you’ll love making—and eating.

Course Dessert

Prep Time 1 25

Servings People

Ingredients

🍓 Strawberry Confit

230 g strawberry purée
23 g sugar
5 g pectin
15 g glucose syrup

🍰 Hazelnut Genoise with Strawberries (Pain de Gênes)

Hazelnut paste:
25 g hazelnut flour
25 g icing sugar
5 g egg whites
Main batter:

Hazelnut paste (prepared above)

22 g sugar
1 egg
15 g flour T45
1 g baking powder
15 g butter
2 g milk
A few fresh strawberry pieces

🟫 Hazelnut Streusel

20 g chopped hazelnuts
20 g hazelnut flour
20 g flour
20 g light brown sugar
20 g soft butter

🍦 Vanilla Mousse

240 g heavy cream 35%
2 small egg yolks
24 g sugar
80 g milk
15 g cream
1 vanilla bean
4 g gelatin sheets 200 bloom

✨ White Chocolate Vanilla Glaze

70 g water
110 g sugar
24 g glucose syrup
70 g cream
100 g white chocolate
6 g gelatin sheets 200 bloom
Seeds from ½ vanilla bean

Instructions

1️⃣ Strawberry Confit

Heat the strawberry purée with glucose.
Mix sugar and pectin separately.
Add sugar-pectin mixture to purée and boil for 1 minute.
Let cool slightly, pour into a 16 cm ring lined with rhodoid and plastic wrap.
Freeze overnight.

2️⃣ Hazelnut Genoise with Strawberries (Pain de Gênes)

Preheat oven to 170°C (338°F).
Melt butter with milk and set aside.
Blend hazelnut paste with the egg using an immersion blender.
Whip mixture with sugar until ribbon stage.
Add warm butter/milk and continue mixing.
Sift in flour and baking powder, gently fold.
Pour into 20 cm round mold, add strawberry pieces.
Bake for 12 minutes. Cool completely.
Cut out a 16 cm disk and reserve.

3️⃣ Hazelnut Streusel

Mix all ingredients with a spatula.
Press into a 16 cm ring, bake at 160°C (320°F) for 15–20 minutes.
Let cool slightly, place genoise disk on top, and freeze 1 hour.

4️⃣ Vanilla Mousse

Whip the cream to soft peaks. Chill.
Hydrate gelatin in cold water.
Heat milk + 15 g cream + vanilla seeds.
Whisk yolks with sugar. Pour warm liquid onto yolks, stir.
Return mixture to heat and cook to 83–85°C.
Off heat, add gelatin. Cool but don’t let it set.
Fold in whipped cream. Use immediately.

5️⃣ Assembly

Set Universo mold on tray.
Pour half of the vanilla mousse.
Insert frozen strawberry confit in center.
Cover with remaining mousse.
Place frozen genoise/streusel insert. Smooth the top.
Freeze overnight.

6️⃣ White Chocolate Vanilla Glaze

Hydrate gelatin.
In a bowl: add white chocolate + cream.
In a saucepan: heat water, glucose, and sugar to 103°C.
Pour syrup over chocolate/cream mix.
Add gelatin and blend with immersion blender (avoid air bubbles).
Let rest overnight.
Reheat glaze to 35–38°C before glazing.

7️⃣ Final Decoration

Unmold frozen entremet.
Place on a rack and pour glaze evenly.
Decorate sides with chopped hazelnuts.
Top with fresh strawberries.
Let thaw in the fridge for 4–5 hours before serving.