A Fancy French dessert with multiple layers and texture of cake and pastry creams, created in a mould and served cold. *All prices are subjected to GST / Service charge* Available for dine-in/walk-in at 53 Tras street.
Hi there! I just survived a busy 2-week! I was neck-deep buried in pounds of fondant, raspberries, white chocolate, gall...
Hi there! Boy, has it really been 2.5 years? A lot sure happened during that time and this little page of mine been forgot...
Tiramisu is a classic dessert, but here's how you can elevate it into an entremet. Layers of coffee, mascarpone cheese and chocolate combine perfectly!
Voici une recette qui surprend avec cette association de goût entre la mousse amande et l'insert abricot; un dessert léger et gourmand.
. . I've been sick the past few days, since I went off medication. My cousin's passing still feels like a blur-- like its half real and half a nightmare. So much like a dream that most of the time I still believe he's alive and not suddenly without heartbeat. The last time something like…
This apple spice entremet emphasizes apple and cinnamon, making it the perfect Fall or Winter dessert. It consists of layers of almond dacquoise, apple gelee, white chocolate mousse, and an outer caramel glacage. With a spiral apple garnish on top, this little cake makes quite the statement.
Temps de préparation: 1h30Temps de cuisson: 15 minutesTemps de repos/congélation: 1 nuitPour un entremet de 20cm (6/8 personnes)IngrédientsPour l'Insert rhubarbe 500 g de rhubarbe fraîche 150 g de sucre en poudre 5 g de gélatine Pour la Mousse Inspiration Framboise200 g de chocolat inspiration framboise100 ml de lait entier200 g de crème liquide entière4 g de gélatine (2 feuilles) Pour le Biscuit madeleine100 g de beurre2 œufs1 gousse de vanille120 g de sucre en poudre25 ml de lait125 g de farin
Le blog pâtisserie de Céline - Les Yeux Grognons
Dark chocolate sponge layered with chocolate mousse and velvet cocoa butter coating. Decorated with sugar cherry blossom.
Full step-by-step tutorial to a beautiful 3D Raspberry Pistachio entremet (multi layer mousse cake) using a Silikomart mold. Delicious and fancy!
This pistachio entremet is a personal favourite as well as a favourite among all the friends we’ve served it to! It combines a lot of our favourite flavours like pistachio and caramelised white chocolate (inspired by Reynold Poernomo’s famous ‘Moss’ dessert), with a variety of complementing textures, to make a dessert fit for a very special occasion. The pistachio mousse is a light and airy mousse which has a pronounced pistachio flavour. It pairs perfectly with the toasty notes of the caramelised white chocolate cremeux. The almond dacquoise adds balanced lightness to the cake. Finally, the crispy pistachio base is everyone’s favourite part! It is packed with pistachio nuttiness and has a satisfying crispy crunch. The following recipe is for a large 24cm diameter entremet suitable for 20-30 people. The entremet includes 20cm diameter inserts.
Fill a 16cm ring halfway with Dark Chocolate Mousse. Place a disk of Chocolate Dacquoise along with a cherry and a disk of the Black Currant Compote into t
This pistachio strawberry entremet is a delicate mousse cake with varying layers between nutty and sweet, creamy and fruity.
Layers of mango-lemon mousse, mango jelly, and white chocolate glaze come together to create a cheerful entremet cake.
Dive into a culinary masterpiece with this exceptional dessert that promises a symphony of textures and flavors. A crunchy base featuring white chocolate, to...
Use this step-by-step recipe to learn how to make a chocolate entremet just like a professional pastry chef!
Honey and Raspberry entremet recipe. This elegant looking Honey and Raspberry entremet is light and delicious. Excellent alternative to the usual birthday cake
Vanilla sponge layered with mango mousse, mango compote and velvet coating. Decorated with fresh mangoes.
Matcha sponge layered with matcha mousse, adzuki beans, velvet coating and mirror glaze.
