Entremet Recipe
Entremet is like the rockstar of cakes, with layers upon layers of mousse that dance with different flavors and textures. Think of it as a cakey adventure where each bite brings a new surprise. You'll taste richness, creaminess, a bit of crunch, and a whole lot of fluffy goodness, all at once. And when you mix in flavors like blackberry, raspberry, chocolate, and hazelnut, it's like fireworks in your mouth – absolutely heavenly!
Ingredients
Chocolate Genoise:
- 3 Large Eggs
- 3 large Egg yolks
- 1 tsp Vanilla extract
- pinch of salt
- ¾ cup sSugar
- ½ cup Cake flour
- ¼ cup Dark cocoa
Simple Syrup:
- ½ cup Water
- ¼ cup Sugar
- 1-2 tbsp Chambord or Framboise or use berry juice if you prefer no alcohol
Chocolate Panna Cotta Layer:
- ¾ cup Heavy cream
- 1 sp Powdered gelatin
- 1 tbsp Water
- 2 tbsp Mascarpone cheese or more heavy cream
- 1 tbsp Sugar
- Pinch of salt
- 2 ounces Bittersweet or semisweet chocolate finely chopped
Double Berry Mousse Layer:
- 2 tsp Unflavored gelatin
- 4 tbsp Cold water
- 2 tbsp Lemon juice
- 1 cup fresh Blackberries
- 1 cup fresh Raspberries
- ½ cup granulated Sugar divided
- 1 Egg white
- ¾ cup Heavy cream
Instructions
For the Chocolate Genoise Layers:
- Preheat your oven to 400°F and prep a baking sheet with parchment paper (spray it lightly with cooking oil to stick). Butter or spray the parchment.
- Whisk together eggs, egg yolks, vanilla, salt, and sugar in a bowl over simmering water until lukewarm.
- Transfer to a mixer and beat until thick and tripled in volume.
- Sift flour and cocoa, then fold into the egg mixture.
- Pour batter into the prepared pan and bake for 10-12 minutes. Don't overbake.
- Let it cool, then remove from the baking sheet.
For the Simple Syrup:
- Simmer water and sugar until sugar dissolves. Let it cool.
For the Toasted Hazelnut Ganache Layer:
- Crush toasted hazelnuts in a plastic bag.
- Heat cream, butter, and sugar until boiling. Remove from heat and add chopped chocolate. Let it sit, then whisk until smooth. Mix in crushed hazelnuts. Cool slightly.
For the Chocolate Panna Cotta Layer:
- Soften gelatin in cream, then dissolve over hot water or microwave briefly.
- Heat remaining cream, mascarpone, sugar, and salt until boiling. Remove from heat, add chocolate, and whisk until smooth.
- Add gelatin mixture to chocolate mixture and stir well. Strain into a bowl and refrigerate until thickened.
For the Double Berry Mousse Layer:
- Make a Swiss meringue with egg white and sugar.
- Soften gelatin in water and lemon juice. Puree blackberries and raspberries, strain, and simmer with sugar.
- Dissolve gelatin in the berry mixture, cool, then mix with whipped cream and Swiss meringue.
Assembly:
- Line an 8-inch square pan with parchment or plastic wrap.
- Cut out two 8-inch squares of Genoise. Place one in the pan, brush with simple syrup, and freeze.
- Pour cooled panna cotta over the frozen Genoise, top with the second Genoise square, brush with syrup, and pour hazelnut ganache on top. Freeze again.
- Make the berry mousse and pour it over the set ganache. Freeze until firm.
- Warm reserved berry puree and pour it over the mousse. Chill until set.
- Lift the cake from the pan using the wrap, trim the edges, and slice. Top with cocoa, berries, and chocolate decorations before serving.
Notes
- When folding the flour into the egg mixture for the Chocolate Genoise, go slow and gentle. You want to keep it light and fluffy!
- Make sure the panna cotta layer is slightly thickened but not completely set before pouring it over the Genoise. This helps it spread evenly without soaking into the cake too much.
- Freeze each layer before adding the next one. This helps them set properly and keeps your cake from collapsing.
- When pouring each layer, use a spatula to smooth it out evenly. This gives your entremet a polished finish!