Mango-chocolate entremet
Hello food lovers,
Things are crazy here! Christmas is just around the corner… T-43 days!!!
Here is a little entremet tutorial that could replace your Christmas yule log.
I tested our new golden velvet spray for you. It's absolutely stunning! I love it!
Mango mousse, chocolate mousse insert, feuillantine and caramelized mangoes with a small brownie for the base.
Here is the result!
To make this entremet, you will need:
Chocolate mousse
- 64gr of milk chocolate
- 51gr of whole milk
- 1 gelatin sheet
- 102gr of heavy cream
Feuillantine
- 30gr of hazelnut praline
- 30gr of milk chocolate
- 35gr of crêpes dentelles (feuilletine wafers)
Caramelized mangoes
- 1.5 gelatin sheets
- 200gr of fresh mango
- 12gr of lime juice
- 24gr of butter
- 24gr of sugar
Mango mousse
- 435gr of mango puree
- 50gr of sugar
- 6 gelatin sheets
- 150gr of heavy cream
- 100gr of Philadelphia
- 15gr of lime juice
Brownie
- 50gr of soft butter
- 1 egg
- 100gr of sugar
- 100gr of dark chocolate
- 100gr of flour
Decorations
- Golden velvet spray
- Golden glitter
We will start by making our insert. For this recipe, I used the Gem 600 silicone mould from Silikomart.
Inside this insert, we will put our chocolate mousse, our feuillantine and the caramelized mangoes.
Chocolate mousse
Start by softening 1 gelatin sheet in very cold water.
Meanwhile, heat 64gr of milk chocolate in the microwave at 600Watt for 30 seconds.
If it is not yet completely melted, stir with a spoon and wait a few seconds. If necessary, put the chocolate back in the microwave for 10 seconds. Then set aside.
Be careful not to overheat your chocolate! If you use more than 600Watt, your chocolate will seize and be unusable.
In a saucepan, heat 51gr of whole milk until boiling.
Remove from heat, squeeze out and add the softened gelatin. Whisk so that the gelatin melts well into the milk.
Pour the milk into the melted chocolate.
Mix the milk and chocolate together to obtain a fairly dense ganache.
Always make sure to use whole milk to get the right consistency!
Then let the ganache cool slightly at room temperature. It should reach 27°C.
Whip your 102gr of heavy cream.
The cream needs to be well whipped, but be careful not to overwhip it.
Once the heavy cream is well whipped and our ganache is at the right temperature (between 25 and 27°C), gently fold the two together with a whisk or a spatula.
You will then obtain a beautiful, light and airy chocolate mousse.
Our mousse is ready!
Pour it into our Gem 600 silicone mould which serves as our insert.
Then place this mould in the freezer while you prepare the feuillantine.
Feuillantine
You'll see how super simple it is to make feuillantine!
Simply melt 30gr of milk chocolate and 30gr of hazelnut praline together in the microwave at 600Watt for approximately 20 seconds.
For this recipe, I used ready-made hazelnut praline – it's great!
And as always, Callebaut chocolate! I've tried many, but I always come back to this one, as the pistoles are quite small and taste-wise, it's absolutely delicious!
Once both ingredients have melted and are well combined, add 35gr of crêpes dentelles (feuilletine wafers).
Mix them into the chocolate/praline and you will have your feuillantine!
Mix gently so as not to crumble the crêpes dentelles too much, as we want to keep the crunch. ;-)
For our entremet, flatten the feuillantine thinly between two sheets of parchment paper using a rolling pin. This way, you will have a thin layer of feuillantine that is easy to cut once inside your entremet.
I made sure the shape was roughly square (11 x 11 cm) so I could cut it once frozen.
Once you have the right thickness (5 mm) and shape, place the feuillantine sheet in the freezer for 10 minutes.
Once your feuillantine is nice and cold and lightly frozen, cut out a square of 11 x 11 cm and place it on your previously frozen chocolate mousse.
Press firmly all over so that the two textures stick together, otherwise you risk having holes when unmoulding.
Once the feuillantine is added, put your mould back in the freezer while you make your caramelized mangoes.
Caramelized mangoes
Soak 1.5 gelatin sheets in very cold water.
Peel and cut your mango into small cubes of approximately one centimetre.
One nice mango is enough to get 200gr of diced mango.
Once the mango is cut, pour it into a pan and add 12gr of lime juice. I almost always use the lime juice from Alnatura (Migros), as it is organic and is real juice and not concentrate!
Also add 24gr of butter and melt everything over medium heat.
Let the butter melt completely and stir several times so that the mango is well coated in butter.
Once the butter has melted, add 24gr of sugar and stir again for 2-3 minutes.
The mangoes will caramelize! You need to watch the cooking so that the mangoes stay intact and don't turn into a compote… Generally, 2-3 minutes of cooking will be enough.
Remove the pan from the heat and add 1.5 softened gelatin sheets. Mix well so that the gelatin melts properly and disperses through the caramelized mangoes.
Let the mixture cool for 15 minutes, then pour the caramelized mangoes over your feuillantine.
Then put your mould back in the freezer for a minimum of 4h.
Once your insert is well frozen, we will make our mango mousse.
It is really important that it is fully set so you can unmould it and place it in your Cubik mould afterwards!
Mango mousse
Here we go again with soaking our gelatin sheets… Well yes, no entremet without gelatin… ;o)
However, if you wish, you can use fish gelatin powder instead of gelatin sheets.
Soak your 6 gelatin sheets in very cold water.
Pour 200gr of mango puree, 50gr of sugar and 15gr of lime juice into a saucepan.
The lime juice will give your mango a real kick! It will enhance the flavour of your mousse so don't forget it!
Heat the mixture until it steams. We heat the mixture so the sugar dissolves and so we can incorporate our gelatin.
Then add the 6 gelatin sheets off the heat and whisk so everything melts.
Add the remaining 235gr of mango puree and mix again. Let the mixture cool to 25°C. You can place it in the fridge and stir every 10 minutes until you reach the right temperature.
Once the puree is at the right temperature, we will prepare our cream/Philadelphia.
Pour 150gr of heavy cream with 100gr of Philadelphia and whip the two together to obtain a whipped cream.
In this recipe, I like to use Philadelphia as it will reduce the sweetness of our entremet a little. Don't worry, you won't taste its slightly salty flavour.
Then pour the mango puree 3 times into the cream and mix with a whisk.
Mix until the mixture is well combined.
If you haven't cooled your puree enough, your cream will melt… So make sure to cool your puree to around 25°C.
On to the final stage!
For this entremet, I used the Cubik mould from Silikomart. I love its very design-forward and clean shape. If you don't like this shape, you can of course choose another one.
The Cubik mould holds 1400ml so choose a mould of the same capacity or adjust the quantities accordingly.
Pour 3/4 of the mango mousse into your mould and tap the mould on the table so that the mousse spreads well into the corners and the air bubbles rise to the surface.
Unmould your insert and place it right in the middle of your mould.
Attention! Make sure to place the chocolate mousse at the bottom. If you place the caramelized mangoes against the bottom... it could show on the top of your mould (once the mould is turned upside down). The mangoes being slightly pointed.
Place your insert right in the middle, press gently so that the insert doesn't stick out of the mould.
Pour the remaining mango mousse over your insert.
Smooth your mango mousse well with an offset spatula so that it is as smooth as possible.
Place your mould in the freezer for approximately 5-6 hours or longer if you wish.
Brownie
Start by placing 50gr of butter at room temperature and 100gr of sugar in your bowl and mix with a whisk.
Meanwhile, melt 100gr of dark chocolate in the microwave at 600Watt for 30 seconds.
Callebaut forever! It's THE chocolate for baking.
Once the chocolate has melted, add it to the butter/sugar and mix again.
.
Then add the whole egg and mix again.
Finish by adding 100gr of flour and mix until everything is well combined.
Preheat your oven to 200°C, fan-assisted.
To bake my brownie, I use a perforated baking tray lined with parchment paper, an adjustable frame and an offset spatula.
I spray my mould and my parchment paper with my release spray.
I place my brownie batter and spread it with my offset spatula.
I set my adjustable frame to approximately 19 cm wide and spread it out to 18-19 cm long.
Bake your brownie for 7 to 10 minutes approximately in your oven preheated to 200°C, fan-assisted.
Once baked, let it cool for about ten minutes, then cut your brownie into a square of 18 x 18 cm.
Our Cubik mould is 17 cm x 17 cm, but with the mousse it puffs up slightly and I think it looks great to see the brownie on this entremet.
For this entremet, I tested the golden velvet spray which is brand new with us! Incredible result! I was a little scared at first, as a few seconds after spraying my entremet, the golden colour disappeared and was replaced by a chocolatey brown... So a little disappointed... Until I realized it was the cold causing this and that as it defrosted it would turn beautifully golden!
To get a nice result, I recommend placing the velvet spray bottle in a jug of warm tap water, this will help temper the cocoa butter inside the bottle.
Then prepare a tall box to spray your mould in, a turntable and a sheet of parchment paper to protect your turntable. Velvet spray is very difficult to clean up so protect your kitchen at least a little!
Unmould your Cubik mould. Don't hesitate to pull on the silicone! It will hold just fine. If your mousse is well frozen, it will also hold without any problem!
Place your mousse on a sheet of parchment paper on your turntable. Then place the turntable in your tall box. As I've already said... I always spray my entremets in a tall box to avoid getting velvet spray everywhere.
Keep a distance of 15 to 20 cm when spraying your entremet to get a nicely coloured and uniform finish all over.
I love this Silikomart spray! In fact, we decided to stock their entire velvet spray range! At Cakelicious, we prefer to have quality products that we love working with! :o)
I finished by spraying my entremet with the golden glitter spray to make it even more bling bling!
Place your brownie on a 25 cm x 25 cm square board, then place your entremet on your biscuit using an offset spatula.
Make sure to place your entremet in the centre of the biscuit. As it is frozen, you can still move it around for a few minutes, but don't take too long either.
Here is the final result! Allow 6 to 8 hours in the fridge for it to fully defrost.
You can easily defrost it the day before. Keep it well refrigerated.
For this entremet, I decided not to add any more decoration. I love its design and clean look and honestly the golden spray is sublime on its own.
Have a lovely Sunday, food lovers!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Véronique
By: Véronique L. On 2025-01-31Bonjour, j'arrive au bout de votre magnifique entremet ? petite question. L'entremet se décongele directement sur le brownie qui n'est n'ai pas congelé ? Merci de votre réponse. Véronique
Replied by: Mélanie A. On 2025-01-31
Replied by: Véronique L. On 2025-01-31
Question de Sandrine
By: Sandrine G. On 2023-06-13Bonsoir
Je souhaiterais réaliser cet entremets avec un cercle de 22cm par combien faut-il multiplier les quantités, merci
Replied by: Laura On 2023-06-14
Replied by: Sandrine G. On 2023-06-15
Replied by: Sandrine G. On 2023-06-16
Question de Aude
By: Aude T. On 2022-12-20Bonjour, puis-je congeler mon Brownie pour le préparer en avance ? Si oui est-ce que je peux le décongeler en même temps que mon entremet l'un sur l'autre ? Merci ?
Replied by: Karin On 2022-12-20
Question de Emilie
By: Emilie S. On 2022-11-06Bonjour,
Pourriez-vous m'indiquer pour combien de personnes est cette recette svp ?
Merci :)
Replied by: Karin On 2022-11-07
Question de Aurélie
By: Aurélie P. On 2020-12-03Bonjour
Cela représente quelle quantité, car je souhaiterais réaliser la recette dans un autre moule (8 sphères individuelles).
Peut-on remplacer la gélatine en feuille par de la pectine?
Replied by: Karin On 2020-12-04
Réponse à Nicole
By: Karin On 2019-12-04Alors je vous déconseille de faire cet entremet dans un moule à bûche en inox... Pour le moule à bûche en inox on conseille toujours de faire un biscuit dans le fond du moule puis d'intégrer une mousse. De cette manière la mousse ne coulera pas hors du moule... Et le démoulage sera plus facile.
Je vous conseille vraiment d'utiliser un moule en silicone avec un insert. Je dis toujours que la pâtisserie est un plaisir si on utilise le bon matériel. :o)
Belle journée.
Karin
Réponse à Aline
By: Cakelicious-Team On 2019-02-01Oui oui tu peux sans soucis congeler le brownies avec l’entremets. Ou à côté également. Penses bien à l'emballer dans du cellophane si tu le congèles à part et laisse bien le cellophane une fois que tu souhaites le décongeler pour que l'humidité reste bien dans le biscuit et ne s'évapore pas.
Belle journée.
Karin
Réponse à Gwenaëlle
By: Cakelicious-Team On 2019-01-13Oui oui sans soucis. Vous pouvez sans problème remplacer le Philadelphia par de la mascarpone. :o)
Belle soirée.
Salutations.
Karin
Réponse à Marine
By: Cakelicious-Team On 2018-12-11Merci pour ton message!
Alors chaque gavotte pèse 5.25gr... donc normalement il faut bien mettre 7 gavottes. :o)
Ou alors c'est une autre marque peut-être?
Mystère, mystère... :o)
Belle soirée
Karin
Réponse à Nicole
By: Cakelicious-Team On 2018-12-07Alors la bûche en inox doit faire à peut prêt 1,2 litre tandis que le Cubik fait 1.4litres donc vous aurez un peu trop de masse mais il vous suffit de mettre le surplus dans un bol pour les 4h. :o)
Très belle journée.
Salutations.
Karin
Réponse à Adriana
By: Cakelicious-Team On 2018-11-14Oui l’entremets fait pour 9 personnes voir même pour 12 si c'est après un bon repas de Noël.
Belle journée.
Karin
Réponse à Mimi
By: Cakelicious-Team On 2018-11-11Le moule à bûche en silicone de chez Silikomart fait 100ml de moins donc oui si vous enlevez un peu de mousse chocolat tout le reste ira tip top!
Belle soirée
Karin