Apple Spice Entremet is a sophisticated French mousse cake built in layers: almond dacquoise base, caramelized apple gelee, white chocolate mousse, and shiny caramel glacage. It requires two days to construct but yields six elegant individual plated desserts.
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Prepare the caramelized apple gelee: Simmer the wine in a small saucepan with the cloves and cinnamon stick for at least 15 minutes.
Peel, core, and dice apples into small chunks, keeping them in acidified water to prevent oxidation. Strain and pat dry before cooking.
Heat a pan over medium heat and add butter and sugar. Wait for the sugar to caramelize, then add the strained apples and caramelize for 10-15 minutes. Squeeze in the lemon juice.
Deglaze with the spiced wine, then reduce by half. Taste and adjust with sugar, lemon, or water as needed. Add the bloomed gelatin and stir until fully dissolved.
Transfer the apple mixture to a 9x13 inch dish to cool, then refrigerate to set into a gelee. Use a pastry ring to cut circles to fit the entremet molds.
Prepare the dacquoise: Sift almond flour and all-purpose flour through a sieve. Process any large chunks in a food processor until fine, then sift again.
Make a Swiss meringue by whipping egg whites, sugar, salt, and cream of tartar over a simmering water bath until the mixture reaches 140°F (60°C). Transfer to a stand or handheld mixer and whip on high until stiff peaks form.
Fold half of the sifted flour mixture into the meringue with a spatula, then fold in the remaining half.
Fill a pastry bag fitted with a round tip (Ateco #807) with the dacquoise batter. Pipe circles onto parchment paper or a silicone mat on a baking pan.
Bake at 350°F (180°C) until the tops are golden brown. Allow to cool, then cut circles to fit the entremet molds. Brush both sides with simple syrup or cognac syrup for moisture.
Prepare the white chocolate mousse: Heat the milk, vanilla, and cognac until just below bubbling. Separately whip the heavy cream to stiff peaks.
Place white chocolate and bloomed gelatin in a bowl. Pour the hot milk mixture over the chocolate and let stand 5 minutes. Whisk until fully dissolved and smooth.
Once the chocolate mixture reaches room temperature, fold in the whipped cream in thirds. Leave the mousse at room temperature until ready to assemble.
Prepare the caramel glacage: Heat sugar in a dry pan with no liquid until it begins to caramelize. Mix corn starch into water to form a slurry and deglaze the pan before the sugar burns.
Add the bloomed gelatin, then the heavy cream, and whisk carefully to minimize bubbles. Allow the glacage to cool to 84°F (29°C) before using.
Create the apple garnish: Slice 3 flat edges off each apple. Slice each edge extra thin. Insert a toothpick through the slices and spread them apart to form a spiral garnish.
Assemble the entremets: Layer each silicone mold with white chocolate mousse, then a circle of apple gelee, then a circle of dacquoise. Freeze the assembled entremets overnight.
Glaze the frozen entremets: Pour the cooled caramel glacage over the frozen entremets. Transfer each to a gold base, place the spiral apple garnish on top, and serve.
Refrigerate assembled entremets in an airtight container up to 3 days before serving. Do not freeze after glacage application; freeze unfrosted layers up to 2 weeks.
Individual entremet or ring molds (3–4 inches diameter) · Offset spatula · Kitchen thermometer (for glacage application) · Stand mixer or whisk (for mousse and dacquoise)
Yes. Complete assembly through the glacage on day two, then refrigerate up to 24 hours before plating and garnishing on the day of service.
Golden Delicious, Honeycrisp, or Granny Smith apples work well. Choose firm, flavorful fruit—avoid mealy varieties. Golden Delicious is recommended for balanced sweetness and acidity.
Keep the bloomed gelatin at room temperature until ready to fold into the apple reduction. Work quickly when pouring the gelee layer into molds.
Dark or milk chocolate mousse works, but will change flavor profile. For dairy-free, use coconut cream instead of heavy cream (adjust whipping time).
Individual entremet molds or ring molds (3–4 inches diameter) are ideal. You can also use small dome molds or ramekins, adjusting layer depths.
