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Perfect Patisserie-Style Strawberry Entremet Recipe with Vanilla Bean Mousse

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A layered strawberry entremet featuring a light sponge base, silky vanilla bean mousse, and a fresh strawberry glaze. This elegant dessert is perfect for celebrations and impresses with its balance of textures and flavors.

Ingredients

  • All-purpose flour – 1 cup (125g), sifted
  • Granulated sugar – ⅓ cup (65g)
  • Large eggs – 3, room temperature
  • Unsalted butter – 2 tbsp, melted and cooled
  • Vanilla extract – 1 tsp (optional)
  • Heavy cream – 2 cups (480ml), chilled
  • Powdered sugar – ⅓ cup (40g), sifted
  • Vanilla bean – 1 whole pod, seeds scraped (or 2 tsp vanilla bean paste)
  • Gelatin sheets – 2 sheets (or 1 tbsp powdered gelatin), softened in cold water
  • Whole milk – ½ cup (120ml), warmed
  • Fresh strawberries – 1 pound (450g), hulled and chopped
  • Granulated sugar – ¼ cup (50g)
  • Lemon juice – 1 tbsp, freshly squeezed
  • Water – ¼ cup (60ml)
  • Gelatin sheets – 1 sheet, softened in cold water

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper.
  2. Whisk eggs and granulated sugar vigorously for about 5 minutes until pale and fluffy.
  3. Sift flour over the egg mixture in three parts, folding gently each time. Add melted butter and vanilla extract, folding until just combined.
  4. Pour batter into pan and bake for 18-20 minutes or until a toothpick comes out clean.
  5. Cool sponge completely in pan on a wire rack. Trim edges if needed for a perfect circle.
  6. Soften gelatin sheets in cold water for 5 minutes. Warm milk until hot but not boiling, then stir in gelatin until dissolved. Add vanilla bean seeds.
  7. Whip heavy cream and powdered sugar in a chilled bowl until soft peaks form. Fold in warm gelatin and vanilla milk mixture gently.
  8. Place sponge base in mold. Pour half of the mousse over sponge and chill for 15 minutes to set slightly.
  9. Prepare strawberry glaze by soaking gelatin sheet in cold water. Heat chopped strawberries, sugar, lemon juice, and water until sugar dissolves and strawberries soften (about 5 minutes). Blend until smooth, stir in gelatin until dissolved, and cool slightly.
  10. Pour strawberry glaze over semi-set mousse layer and chill for 20 minutes.
  11. Pour remaining vanilla bean mousse over strawberry layer and smooth top. Refrigerate at least 4 hours or overnight to set completely.
  12. Run a warm knife around mold edges before releasing springform. Serve chilled, garnished with fresh strawberries or edible flowers.

Notes

Chill bowls before whipping cream for better volume. Add gelatin to warm liquids, not boiling, to avoid curdling. Allow fridge breaks between layers for best set and clean layers. For dairy-free, substitute heavy cream with coconut cream and gelatin with agar-agar. For gluten-free, almond flour can be used but texture will differ.

Nutrition

Keywords: strawberry entremet, vanilla bean mousse, layered dessert, patisserie style, strawberry glaze, mousse cake, elegant dessert

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