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How To Make A Gluten Free Entremet Vegan

Updated: Feb 11

An Entremet is a cake made of layers of different components like fruit compote, mousses, and sponge cakes, topped with decoration and covered in a glaze.



Entremets are French pastries that require precise execution and come in various colors, shapes, and flavors. The flavors are a combination of different mousses (chocolate, fruit, or a combination), croquant (crunchy texture), fruit compote (or jam), chocolate ganache, and a variety of cake sponges from genoise sponge to dacquoise - a thin sponge baked in sheets made with meringue, almond, and flour.


gluten free entremet anatomy

The composition of the cake


Making entremets can be intimidating, but this recipe has a video to guide you through the cooking and assembly steps and phases. This French cake recipe typically requires advanced preparation, as entremets must be frozen overnight for glazing and decorating the next day.



Composition of dairy and gluten free entremet

You may think making a gluten free entremet vegan cake is impossible - No! Making it a gluten and dairy free cake isn't more complicated than the conventional entremet-making technique.


Decorating the gluten free entremet

Decorating the entremet


Layers and Inserts


Most entremet cakes have minimal decorations, but what is inside are layers of many different textures and flavors. These layers are called "inserts." Each layer contributes to the cake's overall balance, bringing creaminess, tartness, crunch, lightness, nuttiness, or flavor profile.

Inserts used in this entremet cake recipe are; blueberry compote, vegan butter-coated graham cracker (dairy and gluten free), and raspberry pastry cream.

gluten free entremet layers

The layers of flavors


The Mousse


Although a mousse can be a layer of the entremet cake, It encases the cake's inner components that define the entremet's shape. The shape depends on the silicone molds or cake rings you use. The vegan mousse used in this cake is a simple white chocolate vanilla mousse.

gluten free entremet mousse

White chocolate mousse


The Glaze


The familiar glaze used for entremets is mirror glaze - the shiny, glossy cake glaze made with chocolate, fruit puree, glucose, cream, and gelatin.


Since this is a vegan entremet, we will use a simple fruit mirror glaze with blackcurrant puree. The fruit mirror glaze recipe uses NH pectin instead of gelatin. It's a mirror glaze recipe from my book - The Green Macarons.



Decorations


French entremet cakes are visually stunning due to their elaborate decorations. That said, entremets can also be modestly decorated with fruits, berries and simple chocolate shavings.


For this entremet cake, we go with decorations related to what is inside the cake - berries. It's a simple decoration but looks modern and elegant.

 

Ingredients You'll Need

Blueberry Compote


Raspberry Pastry Cream

  • 250 g oat or soy milk (Barista version)

  • 60 g granulated sugar

  • 33 g cornstarch

  • 1 g agar-agar powder

  • 5 g vanilla extract or half vanilla bean (seeded)

  • 70 g raspberry jam


Crushed Graham Crust

  • 100 g gluten free digestive or graham biscuits, crushed and mixed with

  • 30 g dairy-free butter, melted


Chocolate Sponge Cake


White Chocolate Mousse

Blackcurrant Fruit Mirror Glaze

Decoration

  • About 100 grams of fresh blueberry, 100 g of fresh raspberry and fresh mint for decorations.

Step 1: Preparing the blueberry compote

  1. Mix the NH pectin and sugar.

  2. Warm the blueberry puree and lemon juice to about 40°C/105°F.

  3. Add the mixed pectin and sugar, then boil while continuously mixing with a whisk for about 3 minutes.

  4. Pour directly into a mold or cake ring while it's hot. Use a mold or cake ring slightly smaller than the one used for assembly.

  5. Let it cool to room temperature, then freeze.

Step 2: Raspberry Pastry Cream

  1. Combine the plant milk, sugar, vanilla, and cornstarch in a bowl. Stir the mixture thoroughly until the cornstarch is fully dissolved.

  2. Pour custard mixture into a saucepan and cook over medium heat while stirring constantly with a whisk until it thickens.

  3. Take the custard cream off the heat. Strain to remove lumps. Allow it to cool for approximately 10 minutes.

  4. Mix in the cold vegan butter for a smoother texture while the custard is still warm. You can thoroughly combine the ingredients with a wire whisk or an electric hand blender. It's essential to avoid adding vegan butter to hot custard as it can melt and cause the custard to split.

  5. Transfer to a clean, dry container, cover with cling wrap, and refrigerate for 1 hour before using.

  6. Add the raspberry jam and whip until smooth.

Step 3: Blackcurrant Fruit Mirror Glaze

  1. Mix the NH pectin and sugar.

  2. Warm the glucose, blackcurrant, water, and cream in a saucepan to about 40°C/105°F.

  3. Add the mixed pectin and sugar, then boil to 102°C while stirring continuously.

  4. Transfer into a container, then cover the surface with cling wrap.

  5. Store in the fridge and reheat before use.

Step 4: White Chocolate Mousse

  1. Melt the chocolate with 1/4 of cream in a bowl over a double boiler.

  2. Whip the remaining cream to a soft peak.

  3. Fold the whipped cream into the melted chocolate in a mixing bowl while still warm. The whipped cream must be mixed/folded in three parts.

  4. Keep the bowl of chocolate mousse warm (not hot) by placing it on top of the pan filled with hot water.

Step 5: Assembling the Entremet Cake

  1. Advanced insert prep: spread the raspberry pastry cream evenly on top of the frozen blueberry compote, then add the crushed graham evenly on top to form a layer. Freeze for at least an hour or until hard enough for the cake assembly. This prep can be done a day ahead.

  2. Prepare a cake silicon mould or a 7-inch (18 cm) cake ring at least 4 cm deep. Pour the white chocolate mousse in and spread it on the side of the mold to cover the entire surface of the silicon mold.

  3. Press in the frozen insert, the blueberry compote side on top. Make sure the insert does not touch the bottom of the silicon mold.

  4. Place the chocolate sponge layer on top to seal off the final layer of the entremet. Freeze overnight.

  5. Warm the blackcurrant fruit glaze to about 50°C/122°F

  6. Remove the frozen entremet from the mold on top of the wire rack. Spread the warm fruit glaze and use a spatula to level off the surface. Make sure a tray or plate is placed under the wire rack to catch the glaze drippings.

  7. Transfer the entremet to a cake board or a tray. Decorate with sliced berries and mint arranged in a pattern. Please watch the video for details.

  8. Let the entremet set in the fridge for 3-5 hours, ensuring the cake has thawed properly.

 

gluten free entremet ready for serving.

The entremet cake serves 8-10 portions


Why don't you give it a try?


You don't have to be a professional pastry chef to make an entremet cake. It is a fantastic dessert to learn various skills and techniques - no pressure.

It takes 1-2 days to make an entremet with a standard household freezer, depending on the cake's size. Making an entremet provides many satisfying moments, such as when the mousse is unmolded, glazing, and playing with the delicate decorations.


Completing an entremet is challenging, but the result is a delectable and refined cake that your family and friends will rave about for years. It's a source of pride for any-level skilled home and professional bakers.




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