Strawberry-white chocolate entremet
Hello food lovers,
Spring is just around the corner! It was the perfect opportunity to test a new item from our range, a beautiful floral mould. Verdict: it's amazing and will give a stunning finish to your desserts. :-D
Here, I made an entremet composed of a white chocolate mousse, a strawberry mousse and jelly insert, a Joconde sponge and a crunchy layer. All covered with a mirror glaze.
Yes, there are many steps... but trust me, this entremet is totally worth it! :-)
Let's get started!
To make this entremet for approximately 6-8 people, you will need:
Strawberry mousse
- 80gr strawberry purée
- 8gr sugar
- 70gr full-fat cream
- 1.5 gelatine sheets
Joconde sponge
- 2 eggs
- 80gr icing sugar
- 80gr almond flour
- 30gr flour
- 2 egg whites
- 20gr sugar
- 20gr butter
Strawberry jelly
- 160gr strawberry purée
- 20gr sugar
- 2 gelatine sheets
- 1/2 tsp lemon juice
Crunchy layer
- 12gr slivered almonds
- 12gr freeze-dried strawberries
- 25gr Valrhona Inspiration Fraise chocolate
White chocolate mousse
- 140gr white chocolate
- 2 gelatine sheets
- 75gr whole milk
- 140gr full-fat cream
Mirror glaze
- 100gr water
- 200gr glucose syrup
- 200gr sugar
- 16gr powdered gelatine
- 80gr water
- 140gr sweetened condensed milk
- 200gr white chocolate
- "Pastel pink" gel food colouring
Decorations
- White velvet spray
- Small sugar decorations "Bubbles pastel"
Strawberry mousse
To start, prepare a jug of very cold water and place 1.5 gelatine sheets in it to soften.
Leave at room temperature for approximately 10 minutes.
In a bowl, pour 80gr of strawberry purée and 8gr of sugar.
Mix well until the sugar dissolves.
In a large bowl, pour 70gr of full-fat cream and whip it into whipped cream.
Weigh out 15gr of the strawberry purée/sugar mixture into a small saucepan.
Squeeze out the gelatine and place it in the saucepan.
Heat everything together, stirring over medium heat until the gelatine is completely dissolved.
Once the gelatine is melted and well incorporated into the strawberry purée, pour it into the remaining purée, mixing well.
Add the 70gr of whipped cream prepared earlier.
Start by gently mixing with a whisk and finish folding with a spatula.
Here, I used the "Decor Round 400" mould which is perfect for the insert.
Place it on a perforated tray to make it easier to transport to the freezer.
Pour the strawberry mousse into the mould. It is normal that it only fills 3/4 of the mould, as we will add a jelly on top later. :-)
Place the mousse in the freezer for approximately 2 hours.
Joconde sponge
For this entremet, I opted for a Joconde sponge. It's an almond-based sponge that I absolutely love, its texture is just incredible!
First, crack 2 eggs into a large bowl.
Using a whisk at maximum speed, beat the eggs until the mixture becomes foamy and pale.
Meanwhile, melt 20gr of butter in the microwave for approximately 30 seconds at 600Watt. If it's not completely melted, put it back for a few seconds.
Preheat the oven to 180°C, fan setting.
Our eggs are now nicely foamy.
Add 80gr of almond flour and 80gr of icing sugar.
Using a whisk, mix everything together for a few seconds at maximum speed.
In a bowl, pour 2 egg whites and 20gr of sugar, whip them into firm peaks.
Meanwhile, sift 30gr of flour into the egg/almond/icing sugar mixture.
Then mix everything together with a spatula.
The egg whites are now firm, fold them into the previous mixture in several additions.
Fold gently with a spatula so the whites don't deflate. This is extremely important!
Finally, add the 20gr of melted butter, still using the spatula, fold in gently to obtain a smooth, homogeneous mixture.
On a perforated tray, place a sponge mat.
To ensure the sponge unmoulds cleanly after baking, spray the mat with release spray.
This spray is magic, I use it very often in my sponge and cake recipes… I love it! :-P
Pour the sponge batter onto the sponge mat, then using a large offset spatula, spread it out evenly.
Our sponge is ready to go in the oven for approximately 12 minutes in the middle of the preheated oven.
The Joconde sponge is baked, place a sheet of baking paper on top and flip it onto a tray.
Carefully remove the mat to avoid breaking the sponge and leave it to cool for approximately 10 minutes.
Then, we will cut a 15 cm diameter circle using an adjustable ring to get the desired size. Set the sponge aside.
We will have a little too much sponge. You can either wrap it well and freeze it for your next entremets, or eat it as is — you'll see it won't last long! ;-P
Strawberry jelly
Before starting the strawberry jelly, make sure the strawberry mousse is set enough (2 hours in the freezer).
Start by soaking 2 gelatine sheets in a jug of cold water.
In a saucepan, pour 160gr of strawberry purée and 20gr of sugar.
Add 1/2 tsp of lemon juice, which will enhance the strawberry flavour.
Squeeze out the 2 gelatine sheets and place them in the saucepan.
Heat everything over medium heat, stirring regularly, until the gelatine melts and incorporates well with the other ingredients.
Once the gelatine is completely melted and well mixed, pour the jelly into a small jug.
Allow the jelly to cool at room temperature for approximately 10 minutes.
To decorate the entremet, I used the beautiful Flora 80 mould by Silikomart, a stunning new release this year. It also comes in a smaller version for decorating individual entremets. :-)
Place the mould on a perforated tray to make it easier to transport to the freezer.
Fill part of the mould with jelly and place everything in the freezer for approximately 2 hours.
Pour the remaining jelly over the frozen strawberry mousse prepared earlier.
Place everything in the freezer for 2 hours.
Crunchy layer
In an entremet, nothing beats a crunchy layer! It will add an extra texture in the mouth.
To start, melt 25gr of Valrhona Inspiration Fraise chocolate in the microwave for approximately 1 minute at 600Watt.
Mix well and if the chocolate is not completely melted, put it back in the microwave for a few seconds.
Cut 12gr of freeze-dried strawberries into small pieces. I found the strawberries at Migros.
Pour 12gr of slivered almonds and 12gr of freeze-dried strawberries into the chocolate.
Mix everything together well with a spoon.
Pour the mixture onto the Joconde sponge and use a small spatula to spread the crunchy layer evenly.
Place the sponge in the freezer so the crunchy layer hardens, which will make assembling the entremet easier.
We're gradually reaching the end of our preparations. ;-P
White chocolate mousse
Make sure all your preparations are well set before starting the white chocolate mousse.
First, place 2 gelatine sheets in a jug of cold water.
Leave for approximately 10 minutes at room temperature.
In a bowl, pour 140gr of white chocolate and melt it for approximately 1 minute at 600Watt.
Mix well and if the chocolate is not completely melted, don't worry, leave it as is.
In a large bowl, pour 140gr of full-fat cream and whip it into whipped cream using a whisk.
Once the whipped cream is ready, keep it in the fridge while you prepare the rest.
Pour 75gr of whole milk into a saucepan and bring it to a boil.
Once the milk is boiling, remove it from the heat.
Squeeze out the gelatine and place it in the hot milk, mix well with a whisk to melt the gelatine.
Pour the milk in 3 additions over the chocolate, mixing between each addition with a whisk.
Our ganache is ready, it needs to cool down to approximately 28°C-30°C before we can add the whipped cream.
Leave it to cool at room temperature.
Our ganache is now at the right temperature.
Use a thermometer to check the temperature.
Add the whipped cream, fold it in gently using a whisk and if needed finish mixing with a spatula.
For this entremet, I used the "Essenziale 1000" mould by Silikomart.
I find it great, whether for placing a decoration on top, a mirror glaze...
Place it on a tray.
Pour the white chocolate mousse up to halfway up the mould.
Using a small offset spatula, spread the mousse up the sides of the mould.
This will prevent air bubbles and ensure a smooth result when unmoulding.
Remove the strawberry mousse and jelly insert from the freezer, unmould it and place it on the white chocolate mousse, centred carefully.
Press lightly on the insert so the mousse rises up along the sides.
Using a small spatula, cover the insert with mousse.
Remove the Joconde sponge from the freezer and place it on the mousse (crunchy side facing inward).
The sponge should be flush with the mould so press lightly on it, remove the excess mousse using an offset spatula.
The entremet is now ready, place it in the freezer for approximately 8 hours.
And finally, the last preparation. ;-P
Mirror glaze
To start, weigh 16gr of powdered gelatine and pour it into 80gr of cold water.
To be precise when weighing the gelatine, I recommend using a precision spoon scale.
Mix well with a spoon and leave to bloom for approximately 10 minutes at room temperature.
For mirror glazes, I recommend using powdered gelatine — you will get a cleaner cut when serving. Plus, the mouthfeel will be much better!
In a saucepan, pour 100gr of water, 200gr of glucose syrup and 200gr of sugar.
Heat everything to 104°C, use a thermometer to check the temperature.
Once the temperature is reached, remove the saucepan from the heat and add the gelatine, allow it to melt for a moment.
Mix with a whisk until the gelatine is fully melted, then pour in 140gr of sweetened condensed milk and stir again.
Place 200gr of white chocolate in a large jug.
Then pour the previous preparation over the white chocolate and leave to melt for 1 to 2 minutes.
Using a hand blender (such as a Bamix), blend the mixture.
Avoid incorporating air into the glaze, so do not move the blender up and down — always keep it submerged in the mixture.
It is important that the blender head is open as in the second photo, to avoid air bubbles.
Colour the mirror glaze using a gel food colouring. For this recipe, I wanted a light pink, so I used the "pastel pink" gel colouring.
Add 3 to 4 drops and blend again, adjust the colour to your liking.
Cover the glaze with cling film pressed directly onto the surface, the cling film must touch the preparation, to prevent a skin from forming on the glaze.
If you are making it on the same day, leave it to cool at room temperature. The ideal temperature to pour a mirror glaze is 30°C.
However, if you make it in advance, let it cool in the fridge.
Our glaze is now at the right temperature and our entremet is well frozen (minimum 8h of freezing).
We can now glaze the entremet. Re-blend the glaze for a few seconds to remove any remaining air bubbles.
If you made it in advance and chilled it in the fridge, you will need to warm it in the microwave to bring it back to 30°C. Also blend it before pouring to remove air bubbles.
I also adjusted the colour at this point by adding 1-2 drops of "pastel pink" gel colouring.
Prepare a tray covered with cling film and place a small bowl on it.
We will place the entremet on top so the excess glaze can drip off nicely.
Remove the entremet from the freezer and carefully unmould it.
It is important to pour the glaze over an entremet straight from the freezer. It is the thermal shock between the mirror glaze and the frozen preparation that allows the mirror glaze to set.
Place the entremet on the small bowl.
Pour the glaze in one go, then run an offset spatula across the top (just skimming the surface so as not to damage your dessert) to remove the excess.
Allow the excess to drip off for a moment then carefully transfer the entremet onto a plate or serving board using an offset spatula.
The leftover glaze can be reused, it will keep for approximately 7 days in the fridge.
If you don't need it right away, it can be frozen for approximately 6 months in a well-sealed container.
Finally, we are going to spray the decoration made from jelly with a white velvet spray to give it a lovely effect.
Submerge the velvet spray bottle in a jug of hot water (hot tap water will do) for approximately 10 minutes.
This will allow the cocoa butter to become fluid and will make spraying easier.
On a plate, place a half-sheet of baking paper.
Remove the jelly from the freezer, unmould it and place it on the baking paper.
I recommend protecting the surrounding area before spraying, as velvet spray is an absolute nightmare to clean! You can use a tall box for example. :-)
Spray while holding the bottle at approximately 20 cm from the piece, to achieve a fine, even effect.
Place the flowers on the entremet, using two toothpicks to avoid damaging anything.
Stick the toothpicks in the centre of the flowers — we will place pearls there afterwards so no worries, it won't show. ;-P
To add a beautiful finishing touch to the entremet, place pearls in the centre of each flower.
I used the "Bubble pastel" sugar pearl mix and used the small white and pink pearls.
Use precision tweezers to place the pearls.
Here is the final result!
Once decorated, allow your dessert to defrost for 6 to 8 hours in the fridge before serving.
It will keep for approximately 2 days in the fridge, stored in a well-sealed box.
This is a recipe that requires a lot of work, I recommend making it over several days, for example:
D-3: strawberry mousse and jelly
D-2: Joconde sponge, crunchy layer, white chocolate mousse and assembly
Day D: mirror glaze and finishing touches
I hope you enjoy this fresh and indulgent recipe. This entremet is perfect for many occasions such as Easter, Mother's Day, Valentine's Day...
Wishing you a lovely Sunday, food lovers!
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Julien
By: Julien C. On 2025-04-12Bonjour,
Est-ce qu'il y a une alternative au chocolat inspiration fraise dans le croustillant ?
Merci d'avance pour votre réponse. Bonne journée
Replied by: Karin On 2025-04-14
Question de Angélique
By: Angélique P. On 2025-04-09Bonjour je voudrais faire le gâteaux le samedi pour etre manger le dimanche à midi .
Puis-je le conserver au frigo ? Ou dois-je le congeler .
Merci
Replied by: Karin On 2025-04-10
Question de Suzanne
By: Suzanne R. On 2024-04-03bonjour,
y a-t-il une astuce pour démouler une mousse du moule Flora?
mes deux tentatives se sont soldées par un échec. les pétales des bords sont restée dans le moule.
merci et bonne journée
Replied by: Laura On 2024-04-04
Question de Aurélie
By: Aurélie T. On 2024-03-11Bonjour
Est-il possible de faire cet entremet et le congeler durant 1 mois, voir même 5 semaines? Cela entraverait son goût ou sa qualité?
Replied by: Karin On 2024-03-11
Question de A
By: A K. On 2024-01-18Bonjour,
J’aimerais faire cet entremet mais où je peux trouver fraises lyophilisées ? J’en ai pas trouvé chez vous. Merci d’avance
Replied by: Laura On 2024-01-19
Question de Karin
By: Karin D. On 2023-05-04Bonjour, il y a une personne allergique aux amandes, quel biscuit me conseillez-vous de réaliser à la place , merci d'avance pour la réponse et pour vos recettes juste géniales ;-)
Karin D.
Replied by: Laura On 2023-05-04
Question de Marie
By: Marie M. On 2023-03-07Bonjour,
Merci pour vos recettes et vos précieux conseils.
J’aurais une question, peut-on utiliser de la purée de fruit qui a déjà été congelé? Si on re congèle après?
Merci pour votre réponse, salutations
Marie
Replied by: Laura On 2023-03-08
Replied by: Marie M. On 2023-03-08
Replied by: Laura On 2023-03-08
Replied by: Marie M. On 2023-07-02
Replied by: Marie M. On 2023-07-02
Question de Isabelle
By: Isabelle M. On 2023-03-05Bonsoir,
Petite question, je peux réaliser environ combien de dessert individuel? 4/6?
Merci d’avance! Salutations
Isa
Replied by: Laura On 2023-03-06