Chocolate‑Caramel Entremet with Creamy Insert, Chocolate Mousse and Mirror Glaze
Recipe by Ludo's Workshops
A refined entremet composed of a creamy caramel insert, a moist Sacher sponge, a crunchy praline, a silky chocolate mousse, all covered with a glossy mirror glaze and decorated with golden chocolate leaves. Ideal for Easter celebrations or any special occasion.
HardFrenchServes 12
Printable version with shopping checklist
Source Video
10h 38m
Prep
45m
Cook
1h 22m
Cleanup
12h 45m
Total
Cost Breakdown
Total cost:$36.55
Per serving:$3.05
Critical Success Points
- • Gelatin hydration (step 1)
- • Sugar caramelization (step 2)
- • Cooking the caramel cream without exceeding 82 °C (step 5)
- • Delicate incorporation of whipped egg whites (step 14)
- • Baking the Sacher cake (step 15)
- • Cooking the custard to 82 °C (step 24)
- • Gelatin hydration for the glaze (step 36)
- • Reaching 105 °C for the glaze syrup (step 37)
- • Applying the mirror glaze without bubbles (step 40)
Safety Warnings
- • Hot caramel reaches over 150 °C; handle with care and wear gloves.
- • The glaze syrup reaches 105 °C; avoid burns.
- • Use the oven with heat‑resistant gloves.
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