I’ve been wanting to make these gorgeous layered mousse cakes since my first visit in Paris many years ago. Their precise symmetrical layering and shiny glaze are nothing less than works of art. There are so many directions you can take these cakes to. From balanced flavor variations, colors and glazing all the way to many options of texture contrast, the possibilities are endless.
Then, a few weeks ago, I walked into my I’m-seriously-addicted-and-it’s-almost-my-birthday-just-sayin’ cooking store in Amsterdam, Duikelman to stock up on vanilla bean paste (seriously, what’s up with the price increase, Madagascar?) Anyway, I ended up with getting a lovely gift from Wouter, who is my favorite person there (although they are seriously all extremely kind, patient and knowledgeable).
I got this Silikomart eclipse mold to try out, it’s made from a white base and a clear ring that comes on top. It’s 100% food safe silicone, non stick, and can be used in the oven or for freezing (temperature resistance -60C to +230C (-76F to +446F )
For my first entremet I had to go with one of my personal favorite taste combo’s – coffee, dark chocolate, caramel.
I paired it with a hazelnut sablé breton which sits somwhere between a cookie and a cake, resembles a shortbread and has a crumbly texture.
These layers are combined with rich chocolate ganache and sunk into thick and creamy caramel mousse. After the cake is assembled and frozen, the espresso caramel glaze seals the deal with a fancy shiny coating, check it out in this video:
With these gorgeous cakes, patience, precision and symmetry is key. The layers have to align so when you cut through, they are perfectly straight and in place.
I must admit that I searched quite a bit for recipes that will fit this exact mold but had a hard time finding any. This post will guide you step by step into creating a gorgeous mousse entremet in a Silikomart mold.
What do you need?
You’ll need the following equipment:
- Silikomart Professional Eclipse Silicone Mold which you can get in this link, but if you’re around Amsterdam I’d head over to Duikelmans, because it’s always good to have an excuse to go there.
- Cooking Thermometer – Make sure the one you get is also good for candy and preferably get one like in the link, with a clip so you can adjust it to the side of your pot while stirring
- One 14cm (5.5inch) ring like this one
- You’ll also need a stand or hand mixer
*Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.
How to make it
Start with making the hazenul sable berton. Preheat over to 170°C (340 °F) and line a baking pan with parchment paper. Lightly grease ring (I doubled this recipe to make extra sable berton for another entremet soon on the blog)
In your stand mixer with beater attachment, beat together butter, sugar, salt and instant coffee
Mix until smooth. Add yolks, one at a time, until well combined
Add flour, finely ground hazelnuts and baking powder
mix until just incorporated
Transfer into ring and press down with your thumbs to receive a smooth surface, about 1/2 cm thick (0.2 inches)
Place in the middle rack of your oven for 10-15 minutes, until they are evenly golden.
Allow the sable breton to cool completely, and using a long serrated knife, cut in the middle to form two layers.
Chocolate Ganache
Cut the chocolate into small pieces and place in a bowl
Warm the cream in the microwave for 1-1.5 minutes, until it’s warm to the touch, then pour it over the chocolate and let it sit like that for 5 minutes
Meanwhile, combine the honey and butter and heat in the microwave for about 40 seconds
Mix them well together until completely combined and liquid. Set aside.
Mix the chocolate in circular motion with the back of a wooden spoon, keep the edge of the spoon on the bottom of the bowl in the middle, and mix from the middle outwards until it all comes together. Then, add the melted butter and honey and combine.
.
Let it cool to room temperature until it’s quite thick, then transfer to a piping bag with a round tip. Place the sable halves which are cut, edge side facing down, into two rings. Then, pipe the ganache on them in circular motion
Using a small spatula, straighten the ganache on the sable and make sure it covers it completely, also in the edges and is nicely leveled
Place in the refrigerator for atleast 2 hours
Caramel Mousse
In a small bowl, mix gelatine and water together and leave for 10-15 minutes until set
Meanwhile, in a sauce pan, mix together sugar, glucose (or corn syrup), water and salt
Keep on medium high heat
Until caramel is formed and a deep amber color is received, be careful not to burn it
Meanwhile in another sauce pan or microwave, slightly the heat cream. Make sure the cream is heated before the caramel is done, to avoid over cooking. When the caramel is done, carefully pour the warm cream into the sauce pan and mix well until fully combined
In another bowl, whisk the egg yolks
Add a third of the caramel to the beaten yolks and beat quickly together to match temperatures, whisk until fully combined
Pour the mixture back into the caramel and stir well to combine. Continue stirring until it reached 82-84 degrees Celsius to receive a beautiful Crème anglaise. Heat the gelatine in the microwave for 20 seconds until melted and mix into the caramel cream
Run the cream through a fine mesh strainer and put aside to cool to 45 degrees
When cooled, whisk the cream into a stable, yet soft consistency (like fluid type of yogurt or thick pancake batter). Then fold it in two additions into the Crème Anglaise, gently until completely combined
Assemble
Prepare the bottom part of your Silikomart mold (white part) on a pan or solid base that can fit into your freezer
Pour 1/3 of your mousse into the Silikomart mold and tap it on the table to straighten the top
Carefully insert one of your Sable Bertons right in the middle, chocolate side facing down.
Insert the upper part of your Silikomart mold and make sure it’s secure in it’s place
Add the rest of the mousse on top of that (I use a piping bag at this point), but reserve some to fill in the sides and top. Place the second sable berton, chocolate side down on the top and pipe the remaining mousse around the edges. Use a small spatula to secure the cream on top. Freeze over night. (I used some of the cream in this picture to make a mini version, but usually it should reach the top of the mold)
Caramel Glaze
In a small bowl mix gelatine and water and allow to gelatine to absorb the water fully, 5-10 minutes (like in the previous step). In a separate bowl mix the milk with the cornflour to fully combine, set aside. Add the sugar to a wide pan on medium high heat
Let the sugar melt and turn into an amber (caramel) color. Meanwhile, heat up the cream and espresso – do not bring to a boil, just warm to the touch. When the caramel is ready, carefully pour in the espresso cream mixture and stir to combine
Pour a 1/3 of the caramel sauce into the milk and cornflour mixture to match temperatures, stir well and then pour it entirely back into the caramel pan, mix to combine. Add the gelatin and stir, letting it melt into the caramel completely.
Remove the glaze to a separate clean bowl and cool at room temperature until it reaches 27-28 degrees
Remove the mousse cake from the mold and place on a cookie rack with a cookie pan underneath to catch excess glaze
Pour the glaze on top, carefully yet quickly. Start from the edges and the rest in the middle, make sure it’s completely covered (see video on the top part of this post). Use a big spatula to move it around the cookie rack so the glaze dripping from the bottom is straightened and has a clean look. Do this before transferring to your serving plate. Place the glazed cake in the refrigerator for 10 hours before serving.
You can now decorate it any way you like, I used chocolate coffee beans and some gold leaf. Cut through it using a hot knife.
Enjoy your beautiful fancy entremet! I’m SO curious what you’ll think. If you made this, please take a picture and tag me on Instagram @kerenruben or Facebook Keren’s Kitchen and let me know if you’ll be making this again 🙂
- 38grams (1.3 oz) unsalted butter, room temp
- 38grams (1.3 oz) dark brown sugar
- ¼ tsp salt
- ¼ tsp instant coffee
- 1 egg yolk
- 50grams (1.8 oz) flour
- 50grams (1.8 oz) finely ground hazelnuts
- 4grams (0.14 oz) baking powder
- 75 grams (2.6 oz) grams dark chocolate (70%)
- 12 grams (0.4 oz) unsalted butter
- 6 grams (0.2 oz) honey
- 1 tsp vanilla extract
- 72 grams (2.5 oz) heavy cream
- 7 grams (0.25 oz) gelatine
- 37ml water
- 150g sugar
- 52grams (5.3 oz) glucose or corn syrup
- 67ml water
- ¼tsp salt
- 190grams (6.7oz) + 375grams (13.2 oz) heavy cream
- 2 egg yolks
- 6grams (0.2 oz) gelatine
- 30ml water
- 20ml milk
- 15grams (0.5 oz) cornflour
- 250grams (8.8 oz) granulated sugar
- 80ml espresso
- 200ml heavy cream
- Preheat over to 170°C (340 °F) and line a baking pan with parchment paper. Lightly grease
- a 14cm (5.5inch) ring with butter and place it on the parchment paper
- In your stand mixer with beater attachment, beat together butter, sugar, salt and instant coffee. Mix until smooth.
- Add yolk and mix until combined. Then add flour, ground hazelnut and baking powder. mix until just incorporated
- Transfer the dough into the ring and lightly press down with your thumbs to receive a smooth surface, about ½ cm (0.2inch) thick
- Place in the middle rack of your oven for 10-15 minutes, until it's evenly golden. Let cool for 10 minutes and transfer to a rack to cool completely. When it reaches room temperature, use a long serated knife to cut in the middle to form two round layers. Set aside.
- Chop the chocolate into small pieces and place in a bowl
- Warm the cream in the microwave for 1-1.5 minutes, until it’s warm to the touch and there are small bubbles on the edge of the bowl, then pour it over the chocolate and let it sit for 5 minutes
- Meanwhile, combine the honey and butter and heat in the microwave for about 40 seconds, until melted. Mix to combine and set aside.
- Using a wooden spoon, mix the chocolate in circular motion, keep the spoon touching the bottom of the bowl in the middle, and mix from the middle outwards until it all comes together. Then, add the melted butter and honey and mix to combine
- Let the ganache cool to room temperature until it’s quite thick, then transfer to a piping bag with a round tip. Place the cut sable layers, crust side facing down, into two rings. Then, pipe the ganache on them in circular motion and straighten with a small spatula, making sure it covers the sable completely and is nicely leveled. Refrigerate for 2 hours minimum.
- In a small bowl, mix gelatine and water (37ml) together and leave for 10-15 minutes until set
- Meanwhile, in a sauce pan, mix together sugar, glucose (or corn syrup), water (67ml) and salt. Cook on medium high heat until caramel is formed and a deep amber color is received
- Meanwhile in another sauce pan or microwave, slightly the heat the 190grams (6.7oz) heavy cream, so when the caramel is done you can pour the cream in there immediately. Carefully pour it in and mix well until fully combined
- In another bowl, whisk the egg yolks. Then add a third of the caramel to the beaten yolks and beat quickly together to match temperatures, whisk until fully combined
- Pour the mixture back into the caramel and stir well to combine. Continue stirring until it reached 82-84 °C (180-182 °F) degrees Celsius to receive a beautiful Crème anglaise. Heat the gelatine in the microwave for 20 seconds until melted and mix into the caramel cream
- Run the cream through a fine mesh strainer and put aside to cool to 45°C (113 °F) degrees
- When cooled, whisk the remaining heavy cream (375gram / 13.2 oz) into a stable, yet soft consistency (like a thick pancake batter). Then fold it in two additions into the Crème Anglaise, gently until completely combined
- Prepare the bottom part of your Silikomart mold (white part) on a pan or solid base that can fit into your freezer
- Pour a third of the mousse into the Silikomart mold and tap it on the table to straighten the top
- Carefully insert one of your Sable Bertons right in the middle, chocolate side facing down
- Insert the upper part of your Silikomart mold and make sure it’s secure in it’s place
- Add the rest of the mousse on top of that (I use a piping bag at this point), but reserve some to fill in the sides and top. Place the second sable berton, chocolate side down on the top and pipe the remaining mousse around the edges. Use a small spatula to secure the cream on top. Freeze overnight.
- In a small bowl mix gelatine and water and allow to gelatine to absorb the water fully, 5-10 minutes
- In a separate bowl mix the milk with the cornflour to fully combine, set aside.
- Add the sugar to a wide pan on medium high heat
- Let the sugar melt and turn into an amber (caramel) color. Meanwhile, heat up the cream and espresso – do not bring to a boil. When the caramel is ready, carefully pour in the espresso cream mixture and stir to combine
- Pour a ⅓ of the caramel sauce into the milk and cornflour mixture, stir well and then pour it entirely back into the caramel pan, mix to combine.
- Add the gelatin and stir, letting it melt into the caramel
- Remove the glaze to a separate clean bowl and cool at room temperature until it reaches 27-28°C (80-82°F)
- Remove the mousse cake from the mold and place on a cookie rack with a cookie pan underneath to catch excess glaze
- Pour the glaze on top, carefully yet quickly. Start from the edges and the rest in the middle, make sure it’s completely covered (see video on top of this post).
- Use a big spatula to move it around the cookie rack so the glaze dripping from the bottom is straightened and has a clean look before transferring to your serving plate.
- Place the glazed cake in the refrigerator for 10 hours before serving.
- You can now decorate it any way you like, I used chocolate coffee beans and some gold leaf.
Hello gonna try this wonderful mousse cake for my boyfriends birthday. How much egg yolks in the sable Breton pls cause in the ingredients you wrote 1 egg yolk but it the method u said add egg yolks one at a time and it confused me a bit lol just wish to make it as beautiful as yours. Thanks a lot for your step by step recipe xxx
Hello Dear Roxanne, sorry for the confusion, but the recipe is correct, just one yolk! Hope you’ll love it, feel free to ask any more questions if I can help at all 🙂
One yolk is needed, however one may use up to three as well
Hey there, I was just wondering if you know 1 to 1 gluten free flour will do the trick for this recipe. I really want to make this for my momma for her birthday, but she can’t have regular flour.
Hi Ashley! I must say I never tried it, but I think it should work because the gluten doesn’t play such a crucial role here. I’m not sure if 1 on 1 is correct though.. never worked with GF flour before! Happy birthday ♥️
Aku pngen bgt kue nya
Another thought would be for those how might not be able to use a knife to split the layers, how about divide the sable into 2 equal amounts and bake in 2 separate pans. After baking and cooled down pour the ganache in two amounts into the pans and let cool and then put in the ref? Be sure to line the pans with parchment.
can i use round cake ring instead of eclipse mold pleaae?
Thanks a lot after many search your page.
Which exactly need new chefs.
Again’ thanks and regards
if i can use round cake ring, what’s the size i could use?
or can i use 20cm square ring please?
please answer, thanks
Yes ofcourse! Thanks for reaching out. How did it go?
Absolutely gorgeous!
Thanks so much, Ligia!
Hi,
great recipe and i will definitely try it but can you,pls, specify what is the gelatin bloom that you use. In the instructions of mine is written to use 10gr of gelatin with up to 400 ml liquid for soft gelly and the weight of the mousse is more than 700 gr.
Thank you! I use pure gelatin powder that I buy at my local supermarket. Mix that exactly as instructed in the recipe (for the mousse part it’s 7 grams of gelatin for 37ml water) and you’ll get the creamy mousse consistency. (The instructions on the box might be for different purposes). Good luck! 🙂
OMG!!!! Thank you for such detailed instructions! You know, I just received my eclipse mold (mine is 190, came with a tart ring) – and I am going nuts trying to find recipes that would be perfect for my new toy
your blog post is amazing, very detailed, exactly what I was hoping for
I am subscribing to your site, without blinking! 😉
Nice to “meet” you
Hi! What a wonderful creation. How many does it serve?
Hi Leo, I would say 8 generously.
Hi, I tried the sable using gluten free flour after it was cooked, to cut it went crumbly should I have used ordinary flour? I will try again for xmas. Looks gorgeous.
Hi Catherine, I’ve never tried it with rice flour, I do use normal flour! Curious to hear if you found a way to make it gluten free though. Happy Holidays!
Hi, I tried the sable using gluten free flour, after it cooked, to cut it was very crumbly. should I have used ordinary flour? I might try again for xmas.
Thanks
Catherine
Hi,
Can I freeze the cake with the glaze?
Thanks
Liat
Hi
Can I freeze the cake with the glaze?
Thanks
Liat
Sorry for the late reply Liat <3 I have never tried to freeze with the glaze, I don't think I would reccomend it if possible.
Does the recipe for the sable make two? The directions say to cut the sable into two layers for assembly purposes. The equipment calls for 2 rings though, so wouldn’t that make 4 sable layers? Perhaps I misread. Could you clarify? Thank you!
Oops, you’re totally right. You only need one ring for this entremet! I’ll correct it. Thanks so much!
Finally blogged about it…. if you like to take a look, link is here
https://bewitchingkitchen.com/2018/11/17/coffee-caramel-entremet-cake/
So awesome, thank you for sharing!
WOW !!! What a wonderfully detailed and great tasting recipe. Thank you so much for sharing it with everyone Karen. I made mine at Christmas time and moulded it into Silkomarts individual stone moulds. I decorated them with eyes, a red nose and antlers so that they looked like Rudolph the Red Nose Raindeer. They were amazing. I wish I could send you a pic
I know I’ll be making this extreme again and again, it’s a perfect balance of all the flavours I love.
Absolutely gorgeos! 🙂 Thanks so much for your comment.
Hi, I’m planning on trying your recipe but I dont have a Silikomart eclipse mould. Can I use just a round silicon pan to mould this? If so, what size should I use?
Sure! In would use a 20cm one probably.
Hi, very good recipe, looks great and one day i will give a try. I would like to know wich Eclipse mold you used it because i found 2 sizes 600 and 1000.
Thanks
Oh! Here’s the one I have and used for this recipe: http://amzn.to/2DRpGuN
Hi
I am so excited to try out this cake for my birthday. I wanted to know, can i make this in a 20cm ring? and should i then double the mousse and glaze recipe? the same i feel is enough but should i make it larger and then double the whole thing?
regards
Sal
So excited you’ve chosen this cake for your birthday! It’s absolutely delicious. I’ve never tried it in a ring, but doubling it should definetly put you on the safe side. Worse case senario? You’ll have extra left and can make small mousse desserts frozen in your freezer for an emergency dessert kind of day. Feel free to message me on my Facebook page Keren’s Kitchen if any questions come up! I’m happy to help.
Hi Keren
Currently freezing the mousse cake overnight then i will glaze in the morning.
I was wondering, will the flavours be as intense after freezing/refrigerating for such a long time?
Would a white chocolate glaze also work?
I cannot believe i did this, so exited
Ps. So Many pages on FB with your name.
Great job! How did it turn out? You can use any glaze you like here really. The falvors should be fine after freezing too, maybe cover it well so other smells in the fridge won’t blend in. My FB is: https://www.facebook.com/kerenruben/
hi! may i know the bloom of your gelatin ?
I’m very interested in trying out this recipe. Could you please clarify what exactly do you mean by 80 ml espresso? Do you make it with espresso machine? Any advice on how to substitute if I don’t have an espresso maker?
Yes, I make it with an espresso machine, but you can make it also on a stove using a brewing pot. If that all doesn’t work out, just melt it in some boiling water, it will still give a good result in my opinion, but I didn’t try it myself. Good luck! 🙂
Hi Keren,
I made the caramel mousse and have quiet a lot left can I substitute this for the cream and just add the coffee and cornflour to make the glaze? Do you know if this will work?
Hi! I don’t think you will get the same result, but I’ve never tried it. You can use the mousse in small individual cups and freeze them. Then thaw the night before in the fridge and top with cookies, chocolate or fruit. Makes an easy dessert 🙂
Hi Keren,
Sorry to bother again, but I’m actually in the process of making the glaze and was wondering if the glaze consistency gets thicker when it cools? As mine is in the cooling process but it is nowhere near as thick as in your video?
No bother at all! 🙂
Yes, when the glaze is between 90°F and 94°F (32°C – 34°C), it is ready to be poured over the cake. Be careful of bubbles, they won’t pop on their own. So either strain it over the cake or use a toothpick to pop them before it sets. Fingers crossed it works out perfectly!
Hi! The cake looks amazing, I will try it out on Thursday for my mom’s birthday. How long should I freeze it after assembling? Are 6-7 hours enough? It’s easier for me to assemble in the morning/noon and then add the caramel glaze at night and refrigerate overnight so that my mom can see it first thing in the morning.
Also, can I replace the hazelnut with almond powder?
Hi Maria!
I think 6-7 will be enough for it to freeze, never tried it but it should be fine. Storing the cake in the fridge after you add the glaze is also fine, but keep in mind that due to condensation, the glaze can become cloudy in appearance. It never happened to me, but it really depends on your fridge. If that happens, you can wet your finger with water & gently rub it gently over the cake, it makes the glaze shiny again.
You can sub for almond powder, no problem.
Happy Birthday! hope it’s a wonderful celebration. I am here for any questions, let me know how it goes!
Hello, Keren!
Firstly let me thank you for this gorgeous recipe! This one is of my favorites, love this caramel mousse very much!
But i have a question concerning the power of gelatine.
I made it with Ewald and it turns out a bit unstable. Like when I cut a ready cake and leave it on the table for like half of an hour/hour it starts ruining, I mean it collapses into big pieces. Might it be because of too low gelatine bloom? Should I increase the amount of it then? What would you recommend? Thank you in advance!
Hi,
I just completed the cake and put it in the fridge.
This my first time ever attempting a cake like this with glaze.
My glaze did not come out shiny and is a dark brown.
What went wrong? 🙁
Oh sorry to hear that! It’s hard to tell without knowing your process exactly. But my guess is maybe the caramel was on the heat too long? Did you taste the glaze? Is it bitter? Great job on taking up this new challenge!
I only used this recipe to make the hazelnut sablé breton. Clear recipe, easy to follow, and the outcome was really delicious, though a little tricky to cut in half
Thanks a lot, Tica!
Hi I’m so excited to try this recipe I just have one question. I’m just wondering which band gelatin you use? Will fish gelatin work as well? Please respond as I want to try this tommorw. Thanks in advance
Hi! I live in Amsterdam and I buy gelatine from the supermarket here, so just a simple brand. Good luck! :))
will fish gelatin work?
thank you for your reply!
I have never tried, but gelatin is normally made of fish (or other animal bones) so if it’s unflavored I think it should act the same. I can’t guarantee it though because mine is just labeled gelatin, but I’m pretty sure it’s the same.
Could I use gelatin sheets instead? Do you think the same weight? I dont have acces to powder.
I really wanted to make an impression and add height so I doubled Sable Brenton and added a layer of soft-set chocolate panna cotta in the assembly instead of the ganache. It was a hit! I have several requests for this desert now.
I made this the other day but cut down on the sugar and doubled the espresso. Delicious!