How to Make the Most Perfect Strawberry & Coconut Entremet Cake
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- Опубликовано: 26 июл 2024
- If you love strawberries and you love coconut, you are going to LOVE this dessert. An entremet is a French term for a fancy glazed dessert filled with mousse and with many different layers of cake, creams or fruit purées that is served cold. Strawberry and coconut is definitely one of my top favorite flavors combinations recently, so why not combine these two in an entremet?! Enjoy!
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● Lemon Sponge Cake
three small room temperature eggs (140g)
1 cup (188g) granulated sugar
⅓ cup (80g) heavy cream
lemon zest
1 ⅓ cup (145g) pastry flour
⅕ tbsp (2.75g) baking powder
⅕ cup (45g) butter
● Strawberry Coulis
1 ¼ cup (250g) frozen strawberries
1 tbsp (15g) honey
lemon zest
1 tbsp (15g) granulated sugar
¼ tbsp (3.75g) NH pectin
1 tsp (5g) lemon juice
1.5 sheets of gelatin (3g)
● Coconut Crumble
½ cup (50g) desiccated coconut
¼ cup (40g) white chocolate
⅓ cup (35g) cookie crumbs
lemon zest
● White Chocolate Mousse
⅓ cup (85g) heavy cream
⅓ cup (85g) milk
two small egg yolks (33g)
1 tbsp (17g) granulated sugar
2 ¼ sheets of gelatin (4.5g)
1 ¼ cup (300g) cold heavy cream
2 cups (334g) white chocolate
● Steps:
1. Preheat the oven to 338 °F (170°C).
2. For the Sponge Cake, mix eggs, sugar, zest, heavy cream and whip on medium speed for 8 minutes. Then add the sifted flour and baking powder. Add the melted butter when it reaches 45-50°C (113-122°F).
3. Bake for 13-15 minutes or until golden.
4. For the Strawberry Coulis, mix strawberries, honey and zest. When they reach 77-86°F (25-30°C) whisk in the pectin and sugar. Boil one minute, add the lemon juice and the hydrated gelatin.
5. With a 6 inch (16cm) ring cut a disk of lemon sponge and pour over the strawberry coulis. Freeze.
6. For the Coconut Crumble, mix the melted chocolate with coconut, zest and cookie crumbs. With a 6 inch (16cm) ring cut another disk of lemon sponge, add the coconut crumble and press. Freeze.
7. For the Mousse, whip the cold heavy cream until soft peaks. Mix egg yolks and sugar. Bring to a boil heavy cream and milk. Pour over the egg mix, gradually. Strain and return to the saucepan and cook on medium-low heat until it reaches 83-84°C (181-183°F). Add the hydrated gelatin and pour the creme anglaise over the melted chocolate. Blend with a handmixer until smooth. When it cools down to ~95°F (35°C), mix it with the whipped cream.
8. Fill a 7 inch/18 cm ring ½ full with mousse. Spread it on the sides of the ring too, to avoid air gaps. Insert the strawberry coulis interior and press it down, sponge cake side up. Pour more mousse until the ring is ¾ full and then insert the coconut crumble interior, press it down, sponge cake side up. Freeze overnight.
9. Glaze with red velvet spray while the cake is still frozen and garnish with fresh berries.
● Tips:
1. Before pouring the coulis over the sponge cake, let it cool to room temperature, otherwise, the sponge cake will absorb most of the liquid from the hot coulis.
2. Before freezing the inserts, I recommend using acetate cake wrap, in order to demold them easier.
3. Start the recipe one day ahead.
4. Keep it in the fridge at least 4h to thaw.
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An entremet is a multi-layered mousse-based cake with various complementary flavors and varying textural contrasts. It sounds a lot more complicated than it is :D Indeed, it’s a recipe that requires some patience, but it’s worth the try. The secret is to plan ahead :D What other combinations of flavours do you like? Leave a comment below!
Beautiful!
I can’t wait to try this! Strawberry and coconut make a magical combination, then I saw lemon and I was sold. Thank you for posting!
Thank you for stopping by! 😊
Very nice recipe, thxs for sharing!
Thank you for stopping by 😁
I have been wanting to learn to make and entremet and your video is great! How much lemon zest did use?
One tbsp.
Stephanie, first thank you for sharing and providing a beautiful recipe, and thank you for posting measurements in English measurements. Unfortunately, America hasn't converted to the metric system hence this question: What is 1/5 cup of butter? What is 1/5 tbsp of baking flower all for the sponge cake? Thanks for your time.
Hi! Love the recipe, cant wait to try and make it! Question what cake pan did you use for the cake?
30*40cm baking tray. As for the assembly you have all the details in the description of the video. 😊
Thank you for this recipe and clear instructions! I have a slight stupid question. Does the freezing not affect the mousse? I would have thought mousse wouldn't freeze well. I am wanting to use this cake for inspiration this weekend. I am making a coconut cake topped with a raspberry gel layer then a passionfruit bavarois then a milk crumb then repeat. So at this stage once it's all assembled you would recommend freezing it rather than refrigeration. Is this simply so it's easier to unmould? Again Thank you so much for this clip xx
Where can I buy the color spray
Hello, I am looking forward to making this for Christmas but wanted to ask what type of biscuit did you use for the coconut crumble component? Thank you so much!!
Hello! I used digestive cookies. Best of luck, it will look beautiful for sure 👌 ❤️
@@StefanaMercori Hmmm…total failure. The mousse was too liquid & ran straight out the bottoms of my ring mold. I think I needed to whip the cream to firm peaks rather than soft peaks. Adding the crème anglaise thinned out the whipped cream too much.
Did you check the temp of the creme anglaise before pouring it over the Whipped cream? If it's too hot, the whipping cream collapses. Also, you have to be fast and not over mix the two, otherwise the Whipped cream ends up runny.
Any other option instead of pastry flour? And is it OK to use gelatin powder for gelatin sheet.
Pastry flour or all purpose flour. Just not bread flour. Yes, you can use gelatin powder, but hydrate it in 6 times the amount of water. For instance, for 2g of gelatin powder, hydrate it in 12g of water. Good luck 🤞
@@StefanaMercori for ur measurement how much do I need to add gelatin powder?
@@ansu4ever08 the same amount as the sheets in grams. If this recipe asks for 3g, then 3g of gelatin powder.
Its wonderful recipe thank you so much.any substitute of egg ?waiting for your reply i am dying to try it
Hello! Thank you for watching! Maybe linseed or aquafaba. 🙌
@@StefanaMercori thank you so much.
Does it have to be in the freezer or can it be kept in the fridge?
Freezer before glazing, fridge afterwards.
Hi can u plz suggest any substitute for NH pectin.. Is it needed for this?
Cornstarch 😁
Thanku so much for the reply😊
Anytime 😊
@@StefanaMercori hi, how do i substitue pectin with cornstarch? with a 1:1 ratio? Thanks
Double the amount of cornstarch.
What's the price of this cake mam.so much of hard work.really nice
Dunno. Pretty expensive. 🤦♀️
@@StefanaMercori thk u for replying but still any slight idea if u can guess
Whats the height of the 18cm ring?
6cm.