Mini Entremets – Basic Recipe with Flavors, Inserts, and Sponge Bases

Introduction:

Entremets are multi-layered, elegant desserts that may seem complicated at first but are actually quite manageable with planning—and the result is both spectacular and delicious.

They are usually prepared over 3 days:

  • Day 1: Prepare the inserts and freeze them. Make the sponge bases and the Bavarian cream base.

  • Day 2: Add your desired flavor(s) to the Bavarian cream, pour it into molds, insert the frozen insert and sponge layer, and freeze overnight.

  • Day 3: Decorate with mirror glaze or velvet spray.

Insert Ideas for Entremets

Insert 1: Raspberry/Strawberry Jelly or Any Fruit of Your Choice

  • 250 g raspberries

  • 25 g sugar

  • 25 g cornstarch + 50 ml raspberry syrup or water

  • Raspberry extract for flavor (optional)

Steps:

  1. Boil raspberries (or other fruit) with sugar. Blend with an immersion blender to get a smooth purée if using larger fruits.

  2. Dilute the cornstarch with syrup or water.

  3. Pour the hot fruit purée over the diluted cornstarch and mix.

  4. Pour the mixture back into the pot and simmer for 1 minute.

  5. Pour into desired molds and freeze.

Insert 2: Chocolate Namelaka

  • 100 g dark chocolate or 135 g milk chocolate or 150 g white chocolate

  • 90 ml milk (or coconut milk for coconut namelaka)

  • 15 g glucose syrup

  • 2 g gelatin (1 gelatin sheet) + 7 g water

  • 180 ml heavy cream (or canned coconut milk for coconut version)

Steps:

  1. Soak gelatin in water for 5 minutes.

  2. Slightly melt the chocolate in the microwave.

  3. Heat the milk and glucose syrup until boiling.

  4. Remove from heat, squeeze out the gelatin, and add it to the hot milk. Stir to dissolve.

  5. Pour the hot milk mixture over the chocolate. Let cool for 5 minutes, stir.

  6. Add the cream and emulsify using an immersion blender (keep the blender at the bottom to avoid air bubbles).

  7. Pour into molds and freeze for several hours or overnight.

Namelaka can also be whipped lightly to use as a filling or topping for eclairs or cakes.

Other Insert Ideas:

  • Caramel

  • Lemon curd

  • Fresh or canned fruits

  • Amarena cherries, etc.

Note: If using caramel, it should be poured over ganache or namelaka—never at the base, as caramel doesn’t fully freeze and will stick to the mold.

Sponge Bases

Crispy Nut Meringue Sponge (Dacquoise) – Thin Sheet 37×25 cm

  • 90 g egg whites

  • 70 g sugar

  • 70 g powdered sugar

  • 20 g flour

  • 3 g cocoa powder

  • 55 g ground walnuts (can substitute with coconut, hazelnuts, pistachios, etc.)

Steps:

  1. Sift together powdered sugar, flour, and cocoa. Mix in ground nuts.

  2. Whip egg whites with sugar and a pinch of salt until stiff peaks.

  3. Gently fold the dry ingredients into the meringue.

  4. Bake at 170°C with fan for about 15 minutes.

Coconut Joconde Sponge – Thin Sheet 37×25 cm

  • 90 g egg whites

  • 70 g sugar

  • 70 g whole eggs

  • Vanilla

  • 37 g powdered sugar

  • 55 g coconut flakes (can substitute with ground nuts)

  • 15 g flour

  • 15 g melted butter

Steps:

  1. Grind coconut flakes if coarse and mix with flour.

  2. Beat the whole eggs with powdered sugar until pale and fluffy.

  3. Whip egg whites with sugar until stiff.

  4. Fold the whipped eggs into the beaten eggs.

  5. Add flour and coconut mix, fold gently.

  6. Add cooled melted butter.

  7. Bake at 180°C with fan for 10 minutes.

Other Recommended Sponge Bases:
Moist cocoa sponge, vanilla sponge, or lemon sponge work great for entremets.

Bavarian Cream – The Base Cream for Entremets

Custard Base:

  • 300 ml milk

  • 5 egg yolks

  • 100 g sugar

Steps:

  1. Combine all ingredients in a heavy-bottomed saucepan. Stir constantly until the mixture reaches 80–85°C, the sugar is dissolved, and the mixture coats the back of a spoon. Remove from heat once it starts to bubble.

  2. Blend the mixture with an immersion blender for a smooth finish.

  3. Let it cool and refrigerate overnight.

To Finish the Bavarian Cream:

  • 14 g gelatin + 120 ml cold water

  • 300 ml heavy cream (min 32% fat)

  • 50 g powdered sugar

Steps:

  1. Hydrate gelatin in water for 10 minutes.

  2. Whip the cream with powdered sugar to soft peaks.

  3. Melt the gelatin over a double boiler until fully dissolved and warm.

  4. Mix the gelatin into the custard base, then fold in the whipped cream gently.

To make different flavors: Weigh the total Bavarian cream and divide into portions, then add desired flavorings to each.

Flavor Combinations for Mini Entremets

(Quantities for approx. 6 silicone molds – depends on mold size)

  1. Coffee Bavarian Entremet

    • 350 g Bavarian cream

    • 5 g instant coffee + 10 g sugar + 10 g hot water → mix and add to cream

    • Insert: Chocolate namelaka with a layer of caramel

    • Sponge: Nut dacquoise

  2. Pistachio Bavarian Entremet

    • 350 g Bavarian cream

    • 35 g pistachio paste (or to taste)

    • Insert: Raspberry jelly

    • Sponge: Moist cocoa sponge

  3. White Chocolate Bavarian Entremet

    • 350 g Bavarian cream

    • 50 g melted white chocolate

    • Insert: Raspberry jelly and coconut namelaka

    • Sponge: Coconut joconde

  4. Dark Chocolate Bavarian Entremet

    • 350 g Bavarian cream

    • 50 g melted dark chocolate

    • Insert: Amarena cherries

    • Sponge: Moist cocoa sponge

  5. Berry Bavarian Entremet

    • 350 g Bavarian cream

    • 50 g thawed mixed berries, puréed if large

    • Insert: Strawberry jelly and chocolate namelaka

    • Sponge: Moist cocoa sponge

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