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Candy Bar Entremet

Candy Bar Entremet


Recipe Created By:
PreGel International Training Centers

  • Components Of Recipe
  • Gluten-Free Sable
  • Caramel Mousse
  • Gluten-Free Cake
  • Method of Final Dessert Preparation

Gluten-Free Sable

1000g (35.3oz)
315g (11.1oz)
125g (4.4oz)
125g (4.4oz)

Method of Preparation

  1. Mix all ingredients together in a mixer with the paddle attachment on low speed until the dough comes together.
  2. Wrap the dough with plastic wrap and place in the refrigerator for at least one hour.
  3. Sheet or roll the dough out to desired thickness and press into the desired mold or small scoops for cookies.
  4. Bake at a temperature of 356°F/180°C for approximately 15 minutes or until golden brown.

Caramel Mousse

100g (3.5oz)
200g (7.1oz)
1000g (35.3oz)
45g (1.6oz)

Method of Preparation

  1. In a 5-quart mixing bowl, combine all ingredients.
  2. Whip to desired peaks and use as needed.

Gluten-Free Cake

500g (17.6oz)
250g (8.8oz)
250g (8.8oz)

Method of Preparation

  1. Mix all ingredients together in a mixer fitted with the whip attachment.
  2. Whip at medium speed for two minutes.
  3. Pipe into paper cup lined muffin tin and bake at 388°F/170°C for 15-20 minutes.

Method of Preparation

  1. Freeze into a shape that can fit inside the desired Pavoni mold.
  2. Place a cut piece of sable on top of the frozen .
  3. Pipe Mousse into Pavoni mold about 1/3 full.
  4. Press Sable and caramel into the Mousse.
  5. Top with a piece of cake and scrape excess mousse off the mold.
  6. Freeze until solid and return to refrigerated temperature.
  7. Glaze with melted .