Recipe of the month

"Fleur de sel" entremets

3 entremets of 6 portions, Ø160.

Soft caramel

  • Caster sugar 325 g
  • Glucose 175 g
  • Cream 500 g
  • Vanilla 1 piece
  • Salt “fleur de sel” 5 g
  • Butter 160 g
  • Pectin NH 3 g

Infuse cream and vanilla. Cook a dry caramel with sugar, pectin and glucose to 178°C. Stop cooking with hot infusion. Cool to 45°C and add salt and butter. Emulsify with a hand blender and set aside for the following day.

Dark chocolate mousse

  • Cream 125 g
  • Milk 125 g
  • Egg yolks 50 g
  • Caster sugar 25 g
  • Dark chocolate 330 g
  • Cream 450 g

Boil 125 g cream with milk. Pour onto egg yolks and sugar and cook to 82°C (creme anglaise). Strain onto chocolate, emulsify and cool before folding lightly whipped cream.

Chocolate "pain de Genes" sponge

For 1 tray.

  • Almond marzipan 420 g
  • Eggs 420 g
  • Flour 40 g
  • Cocoa powder 20 g
  • Baking powder 5 g
  • Butter 135 g
  • Dark chocolate 20 g

Smoothen marzipan with paddle and half of eggs in mixer. Change for whisk and add remaining eggs. Fold in sifted flour, cocoa and baking powders. Finish with melted butter and chocolate. Spread onto a silicon mat and bake at 170°C for 12 minutes in a fan forced oven.

Assembly (upside down)

Cut two 15 cm discs of sponge. Pipe 60 g of caramel onto the sponges and place a disc of chocolate to create a sandwich, set aside. Pipe 160 g onto other sponge discs to create an insert. Fill moulds with mousse, place caramel inserts and fill a little more mousse. Close off with the caramel sandwich and blast freeze. Glaze with caramel glaze and decorate.

Recette proposée par

Aurélien Trottier
Pâtisserie Artisan Passionné, Relais Desserts Angers & Cholet

The idea ?

A dessert to please the masses.

The shape ?

Classical, simple and efficent.

The flavours ?

Straight to the point, with contrasting textures (soft, melting and crunchy).

The technical step ?

Cooking the caramel and the mixing temperature.


The temperatures, (cooking the caramel, baking the sponge, folding the cream into the chocolate emulsion when making the mousse).

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