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Passion Vanilla Entremet

Passion Vanilla Entremet


Recipe Created By:
PreGel Professional Training Center

  • Components Of Recipe
  • Vanilla Sponge
  • Passion Fruit Gelee
  • Vanilla Cremeaux
  • Passion Fruit Mousse
  • Bubble Sugar Decoration
  • Final Assembly

Vanilla Sponge

177g (6.2oz)
221g (7.8oz)
266g (9.4oz)
142g (5.0oz)
222g (7.8oz)
112g (4.0oz)

Method of Preparation

  1. Sift cake flour.
  2. Whip egg yolks and sugar for 10 minutes on high speed.
  3. Whip egg whites and powdered sugar to firm peaks.
  4. Gently fold the whites and flour into the egg yolks.
  5. Spread onto a sheet pan lined with parchment paper or a silpat.
  6. Bake at 204°C/400°F until golden.
  7. Allow to cool, and cut into desired shape.

Passion Fruit Gelee

200g (7.1oz)
40g (1.4oz)

Method of Preparation

  1. Warm in the microwave.
  2. Add and whisk until well incorporated.
  3. Pour into desired mold and freeze in a blast freezer.

Vanilla Cremeaux

100g (3.5oz)
250g (8.8oz)
250g (8.8oz)
60g (2.1oz)

Method of Preparation

  1. Whisk together all ingredients.
  2. Pour into desired mold.
  3. Freeze.

Passion Fruit Mousse

200g (7.1oz)
1000g (35.3oz)
150g (5.3oz)
95g (3.4oz)

* can be replaced with

Method of Preparation

  1. Place all ingredients in the bowl of an electric mixer.
  2. Whisk to soft peaks.

Bubble Sugar Decoration

as needed

Method of Preparation

  1. Line a flat sheet pan with a silpat.
  2. Spread a thin layer of on the silpat, and lay another silpat on top of it.
  3. Bake in an oven at 176°C/350°F.
  4. Allow to cool, then peel away top silpat.
  5. Break bubble sugar into desired shapes.

Final Assembly

as desired

Final Assembly

  1. Place a cake ring on a sheet pan lined with a silpat.
  2. Pipe some Passion Fruit Mousse into the bottom of the ring and around the sides.
  3. Press a disk of Vanilla Cremeaux into the Passion Fruit Mousse.
  4. Pipe a small amount of Passion Fruit Mousse, then press the disk of Passion Fruit Gelee into the mousse.
  5. Pipe a small amount of Passion Fruit Mousse, then press the disk of Coconut Sponge into the mousse.
  6. The Coconut Sponge should be level with the cake ring. This is the bottom of the entremet.
  7. Freeze.
  8. When frozen, unmold the entremets from the ring.
  9. Place on a glazing rack and return to freezer.
  10. Warm up .
  11. Remove the entremet from the freezer and glaze with the .
  12. Return to the freezer for about 5 minutes.
  13. Place entremets on serving board and decorate with Bubble Sugar and other desired decorations.