A lovely dessert for all occasions: 3 chocolate entremets and its crispy praline base. Elegant to serve and very gourmet with its three superimposed mousses: white chocolate, milk chocolate and dark chocolate. It will certainly be unanimous!
A 3-chocolate cake to which we add a touch of crisp thanks to lace crepes and a cocoa-hazelnut sponge cake. I show you here my step-by-step in photos and my tips to make it a success at home!
Some details about this recipe
- flavors : total gluttony! The taste of the 3 chocolates mingle inside this dessert. The hazelnut is also present in the crispy praline and to a lesser extent in the cocoa-hazelnut sponge cake.
- texture : the mousses of this 3-chocolate dessert are very creamy in the mouth, I balanced the dose of gelatin in order to keep the creamy effect (and not stiff). The praline part is crispy and the sponge cake soft.
- difficulty level : average. If you have already made desserts, no worries. Otherwise, you must familiarize yourself with the use of the adjustable pastry ring. The different mousses of the entremets are made one after the other, you can do it in advance.
Choose your ingredients well
For best results, choose quality chocolates: their taste is more subtle, less sweet than those found in supermarkets. Side dark chocolate, I recommend 55% cocoa or stronger if you are a big fan of chocolate. For the milk chocolate, I recommend 35% cocoa. As to with white chocolate, you can opt for 35% cocoa butter which will not be too sweet.
The cream used in the mousses of this 3-chocolate dessert must absolutely be whole at 30% fat, otherwise it will not work. The gelatin I use is simply the one you find at the supermarket.
How to make a 3 chocolate dessert?
- Genoese : this step can be done in advance the day before. The sponge cake is prepared and then baked on a plate in the pastry ring.
- Crisp : very easy to make, just mix the ingredients. It is then packed on the cooked sponge cake.
- Dark chocolate mousse : melt the dark chocolate in a little cream and then pour it into the whipped cream. We pour this mousse on the crisp.
- Milk chocolate mousse : melt the milk chocolate in a little cream then pour it into the whipped cream. Pour this mousse over the dark chocolate mousse.
- White chocolate mousse : melt the white chocolate in a little cream then pour it into the whipped cream. Pour this mousse over the milk chocolate mousse.
- Décor : simply chocolate shavings made with a grater on melted chocolate on a metal plate.
My tips for a successful dessert
- do it in advance : when there are several steps to do, I always advise you to do it the day before, or the day before. This is the case for this dessert 3 chocolates.
- respect the setting time between each mousse: it is essential to block the mousse in the freezer between each level, otherwise they will mix together.
- use a Rhodoid strip for a clean release: this allows a result like at the pastry chef (and it is very quick to remove).
How to store your 3 chocolate dessert?
Once made, this 3-chocolate dessert will keep in the fridge for about 4-5 days. I advise you to place it in an airtight bell so that it retains its flavors well (and does not take on the one from the fridge…).
Other recipes to try
If you like to make desserts at home, then take a look at these other recipes from the blog:
- Royal Chocolate
- Crispy white chocolate raspberry bavarois
- Coffee chocolate mascarpone entremets
- Bavarian pear chocolate on crunchy speculoos
- Crunchy praline and hazelnut dulcey entremets
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so that I can see your beautiful desserts 3 chocolates!
Entremets 3 Crunchy Praline Chocolates
A very gourmet 3-chocolate dessert with its crispy praline base and cocoa-hazelnut sponge cake.
Yield: 10 slices
Equipment:
- Pastry circle adjustable from 16 to 30cm adjusted to 22cm
Ingredients:
Chocolate-hazelnut sponge cake
- 2 eggs
- 50 g granulated sugar
- 30 g all-purpose flour
- 10 g bitter cocoa
- 15 g hazelnut powder
Crunchy praline
- 90 g praline or praline paste
- 55 g natural lace crepes
- 30 g pastry milk chocolate
Dark chocolate mousse
- 130 g 55% cocoa dark chocolate or + full-bodied if you prefer
- 250 ml whole liquid cream 30% mg
- 1 gelatin sheet (2g) Vahine
Milk chocolate mousse
- 100 g quality milk chocolate
- 250 ml whole liquid cream 30% mg
- 1,5 gelatin sheet (3g) Vahine
White chocolate mousse
- 165 g quality white pastry chocolate little sweet
- 250 ml whole liquid cream 30% mg
- 1,5 gelatin sheet (3g) Vahine
Decor chocolate shavings
- 100 g 55% cocoa dark chocolate
Instructions:
Chocolate-hazelnut sponge cake
- Preheat the oven to 180° traditional heat. Mix the flour, hazelnut powder and cocoa.
- Whip the egg whites: as soon as they foam add the powdered sugar. Once ready, incorporate the egg yolks then the dry ingredients in several times using a spatula so as not to break the whites too much.
- Spread the mixture on a sponge cake plate, ideally in the pastry circle set to 22cm (this allows you not to waste any sponge cake).
- Bake for 13 minutes. Leave to cool then remove the sponge cake from the baking sheet.
- Arrange the circle (adjusted to 21/22cm) on a flat support then line the sides with rhodoïd film (this allows you to unmold more cleanly at the end). Place the sponge cake in the bottom.
Crunchy praline
- Melt the pralinoise and the milk chocolate in the microwave, smooth.
- Add the crumbled lace crepes then pack the mixture on the sponge cake in the circle. Refrigerate while waiting for the rest.
Dark chocolate mousse
- Soften the gelatin in cold water. In a saucepan, heat 70ml of cream with the dark chocolate in pieces over low heat to melt. Smooth, off the heat add the drained gelatin.
- Whip 180ml of soft whipped cream then add the melted chocolate in two batches, using a spatula. Pour over the crispy praline then put in the freezer for 30 minutes or 1 hour to 1 hour 30 minutes in the fridge to solidify the mousse.
Milk chocolate mousse
- Soften the gelatin in cold water. In a saucepan, heat 70ml of cream over low heat with the milk chocolate in pieces to melt. Smooth, off the heat add the drained gelatin.
- Whip 180ml of soft whipped cream then add the melted chocolate in two batches, using a spatula. Pour over the dark chocolate mousse then put in the freezer for 30 minutes or 1 hour to 1 hour 30 minutes in the refrigerator to solidify the mousse.
White chocolate mousse
- Soften the gelatin in cold water. In a saucepan, heat 70ml of cream over low heat with the white chocolate in pieces to melt. Smooth, off the heat add the drained gelatin.
- Whip 180ml of soft whipped cream then add the melted chocolate in two batches, using a spatula. Pour over the milk chocolate mousse then place in the fridge overnight (8 hours).
Decor chocolate shavings
- Melt the chocolate then smooth on a metal or marble plate. Allow to cool to harden slightly. With a grater, make long shavings (which roll up on themselves). Decorate the dessert.
Notes:
This dessert can be kept for about 4/5 days in the refrigerator, in an airtight bell to preserve its flavour.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
- EQUIPMENT USED -
Patricia
Simply delicious and easy to make. My guests were on a sweet chocolate cloud
I made a # on Instagram with the photo of my dessert
Pascale
Hello, can we leave the dessert for several days in the freezer? Take it out on D-Day and finish it with chocolate shavings or something else?
Lilie bakery
Hello Pascale, yes absolutely it is possible. Remember to let it thaw gently in the refrigerator several hours before serving it so that it regains its texture and taste. See you soon :)
Kevin
Hello
Possible to know the height of your pastry circle for the realization of your recipe?
thank you in advance
Lilie bakery
Hello, my circle is 9cm high, see you soon :)
Angelic
Hello, should we let the chocolate cool down before putting it in the whipped cream?
Thank you for sharing
Lilie bakery
Hello Angélique, yes we let it cool down a bit, it should neither be too hot nor too cold when incorporating it into the whipped cream. You can rely on my step-by-step photos to see the expected texture. Goodbye :)
Daniela
Hello, I want to make this recipe but in square or rectangular, can you tell me how big my frame should be?
Thank you very much
Lilie bakery
Hello Daniela, you can try a 20x20cm square mould, keeping the same quantities. You will be about the same height as me in the end. Goodbye :)
Mandy
Hello, is it possible to have the recipe for 16 people and 20 people please
Lilie bakery
Hi Mandy, I'm not calculating based on people, but based on mold size. This one is for about 10 servings, so you can make two like this for 20 people. Goodbye :)
Melanie
I made this dessert this weekend for the first time and my guests were amazed. If I hadn't had witnesses to my preparation, my mother-in-law believed that I had bought it. I made the dessert to the letter except for the crispiness. I couldn't find any praline paste so I made it with a chocolate praline pastry chef and everyone enjoyed it. Thank you for the recipe
Lilie bakery
Thank you very much Melanie! See you soon for other recipes :)
Joanna
Hello, is it possible to make this entremet with mirror glaze? Thanks
Lilie bakery
Hello Joanna, yes indeed you can make a chocolate mirror glaze on the entremets. It must be put in the freezer beforehand (very cold) to prevent the mousse from melting when pouring it. See you soon ;)
Christine
Hello,
I made this dessert for my daughter today and a real success.
It was a first for me but the step by step was so well explained that I heard among other things waouhhhh and hummmm….. it's a sign.
THANK YOU for this awesome recipe.
Lilie bakery
Thank you very much Christina! See you soon for new recipes :)
Carole
Hello,
Can I use 35,1% fat crème fraîche?
thank you for your reply
Lilie bakery
Hello Carole, yes it is possible. I usually take 30%, but if you don't have anything else on hand it'll do. See you soon ;)
Sophie
Hello, how do you put the mousse on the others? I mean when you take it out of the freezer. I want to make this cake for my loves who come home on Sunday. Owl it's 1 surprise
Lilie bakery
Hello Sophie, you just have to pour them each one after the other, with a spatula to smooth. Putting in the cold hardens each layer before adding another. Goodbye :)
Marine
I made this entremet, recipe very well explained and excellent entremet. I would like to make one for a 28cm circle how to increase the quantities please
Lilie bakery
Hello Marine, to go from a 22cm circle to a 28cm circle while having the same final height for your entremets, you increase the ingredients by 60%.
Noémie
Hello,
thank you for this wonderful recipe, it is delicious!!
Do you think I can freeze this entremet for 1 week?
please
Lilie bakery
Hello, yes absolutely! Well wrapped in film so that ice does not form on it. See you soon ;)
Amandine
Can we put mascarpone in the creams and what quantities thank you
Lilie bakery
Hello Amandine, I do not recommend using mascarpone here: it will make the texture heavier. As it is, it's already very creamy, with the whipped cream and chocolate mixture. Goodbye :)
ISABELLE
Hello,
I want to make this dessert for 40 people, is this possible? Should we make 2 cakes for 20 in a rectangular format and thus multiply the recipe by 2, twice? and what frame size should i use?
Thank you
Lilie bakery
Hello Isabelle, you should calculate the volume of your mold in cm and divide it by the volume of my mold (3419cm3). You will get the number by which to multiply the ingredients. As a reminder, the volume of a rectangular mold is calculated as follows: Length x width x height. Goodbye
Claudine
Hello, I would like to make this dessert which looks delicious! you use a circle of 22 cm for 10 people? And it's about 9 cm tall, right? My circles aren't that high. have you already made this entremet in lower molds and in this case what should be the diameter and for what height? I think mine are about 6cm high max. Thanks in advance for your information
Lilie bakery
Hello Claudine, you should calculate the volume of your mold in cm and divide it by the volume of my mold (3419cm3). You will get the number by which to multiply the ingredients. As a reminder, the volume of a round mold is calculated as follows: 3,14 X Radius X Radius X Height. Goodbye
CHARLINE
Hello,
I'm going to make this dessert with three chocolates for my son's birthday
I wanted to know for the crispy praline with the lace crepe, how long do you put in the fridge before adding the chocolate mousse?
Good day to you
Lilie bakery
Hello Charline, it's just enough time to prepare the sequel, so about 15 minutes. It hardens pretty quickly in the fridge. Goodbye :)
Lucia
Hello,
I want to make this cake in a rectangle of 42cm by 30cm. Can you tell me by how much to multiply the quantities?
Thank you
Lilie bakery
Hello Lucie, as specified in the other comments, you should calculate the volume of your mold in cm and divide it by the volume of my mold (3419cm3). You will get the number by which to multiply the ingredients. As a reminder, the volume of a rectangular mold is calculated as follows: Length x width x height. Goodbye
Patrick
Hello,
I am a beginner and I would like to try this recipe but how can I view the step-by-step photos please?
In the end, you have to prepare 540 ml (180×3) ml of whipped cream, right?
Thank you
Lilie bakery
Hello Patrick, the photos of the different stages are presented on my page, it is in the part above the recipe card. That's right, 180ml X3 for the amount of whipped cream to prepare. Goodbye :)
Barbara
Hello
I would like to make this cake today for my daughter's birthday tomorrow. I just have a doubt about the pralinoise, it's the praline chocolate bar, right?
Thank you in advance for your answer.
Lilie bakery
Hello Barbara, yes absolutely, it is the tablet found in the chocolate aisle called "pralinoise". Goodbye ;)
Austin
There are no ingredients with the dosage to be had. The usefulness?
Lilie bakery
Just read to the bottom of the page. An apology from you would be appreciated, given the tone in which you write to me.
Clear
Hello,
Thanks for your recipe.
Is it possible to set the foams individually, then to superimpose them?
My circles are 5,5cm high.
Thank you
Lilie bakery
Hello Claire, absolutely not! The foams need to cling to each other as they cool. Goodbye :)
Azéline
Hello,
I made the cake this afternoon to taste it tomorrow noon.
Could you tell me how long in advance to take it out of the freezer?
Thanking you,
Lilie bakery
Hello Azeline, in my recipe I specify to put it in the refrigerator once made. On the other hand, if you have frozen it, it takes about 6 hours of thawing in the refrigerator before tasting. Goodbye :)
Celine
Hello,
I don't like white chocolate, is it possible to replace the white chocolate with praline chocolate or caramel chocolate?
If so how much should I put please?
Is there anything else to do?
thanks a lot for your help
Lilie bakery
Hello Céline, if you choose milk chocolate, do the same as for the milk chocolate mousse part (ingredients + instructions). If you're using dark chocolate, do the same as for the dark chocolate mousse part of my recipe. Goodbye :)
Eva
Hello,
I am testing this recipe which looks great for my Christmas dessert.
When I wanted to mix the melted dark chocolate with the cream and the gelatin with the whipped cream, the chocolate amalgamated and did not mix with the whipped cream… does the melted chocolate have to be hot when you mix it? Thanks for your help !
Lilie bakery
Hello Eva, for the chocolate we let it cool slightly, it should neither be too hot nor too cold when incorporating it into the whipped cream. You can rely on my step-by-step photos to see the expected texture. Goodbye :)
Federica
Hello, I would like to make this cake for a dessert in the shape of a Yule log and I am afraid that the quantities you suggest are too abundant.. would you have any advice on how to reduce the doses for the mousse please? thanks in advance
Lilie bakery
Hello Federica, I don't advise you, it's risky :) or you would have to do a volume calculation 1. that of my round mold 2. that of your log mold. Then divide the volume of your mold by mine, you will get the number by which to multiply each ingredient.
Madi
Hello
I would like to know if I bake my cake on Friday for Sunday, is the rest time too short?
Thank you
Lilie bakery
Hello Madi, no it will be fine, you just have to wrap it well so that it does not take on the smells of the refrigerator. Goodbye :)
Servane
eHello, I would like to make this recipe for 12 people, can you tell me how high your mold is so that I can adjust the recipe please?
I already made it some time ago, very good recipe ;)! The guests were thrilled!
thank you in advance
Lilie bakery
Hello Servane, thank you for your feedback! My circle is 9cm high. Goodbye :)
Bea
Hello
Why are the quantities of chocolate (dark milk and white) not the same?
Thank you for this great recipe
cordially
Lilie bakery
Hello Bea, don't worry, I'm calculating my dosages! Each chocolate does not have the same consistency, and I adapt the set to have a homogeneous result. Goodbye :)
Pascale
Can I use a hinged mobile to make this cake.
Thank you
Lilie bakery
Hello Pascale, it's possible if your springform pan is the same size and with high sides, because my circle is 9cm high. Goodbye
Mathilde
Hello,
Thank you very much for this recipe, I made it as a Yule log and it was really excellent. I just had one question: haven't the quantities of dark chocolate and milk chocolate for the mousses been reversed? In other recipes I've seen, there's usually more milk chocolate than dark for the same amount of cream, and that made more sense to me. In my recipe I swapped the amounts and it worked well texture-wise, but I just read that dark chocolate was actually fattier than milk chocolate, so I have my doubts.
Lilie bakery
Hello Mathilde, my quantities are correct, recipe published there in April 2022, tested and retested by my readers (look at the 56 scores obtained). This is MY version of the 3 chocolate entremets, the others, they do what they want in their recipe! There are no mandatory rules to follow.
Charlotte
Hello,
Thank you for your recipe. If I freeze it do I have to freeze it with the rhodoid?
Thank you
Lilie bakery
Hello Charlotte, yes because it is better to remove the Rhodoïd at the last moment before serving. Goodbye :)
Julien
Hello, thank you for all your super well-explained entremet recipes, everyone around me is delighted and I was able to make great progress in pastry.
With what do you smooth your foam in the circle? Because the spatula does not pass and I cannot have regular layers?
Thank you in advance.
Lilie bakery
Hello Julien, I use an angled spatula like this: https://amzn.to/3vssxnb
FANNY
Hello,
how long should I leave the entremet between each layer in the refrigerator because the freezer is too small?
Thank you
Lilie bakery
Hello Fanny, it's already written in the recipe: 1h/1h30 in the refrigerator between each layer. Goodbye :)
Patrick
Hello,
Bravo for this recipe. I made it and we had a blast, even though I hadn't done the shavings for the finish.
I would now like to know if it is possible to “coat” the cake and how to obtain an impeccable finish like at the pastry chefs.
Thank you in advance.
Lilie bakery
Hello Patrick, thank you for your feedback. It will be very chocolatey if you add a cocoa topping (I prefer to warn!). But if you still want to try, I have a recipe for milk chocolate mirror glaze (without glucose syrup, so a little different from pastry chefs, who always use it): https://liliebakery.fr/buche-praline-chocolat-croustillant-nutella/
Mélissa
2nd recipe made in 2022! Always incredible, I recommend for those reluctant to chocolate, this entremet is not very sweet and subtle! Perfect…. to be redone very soon! Your sublime photos also Thank you
Lilie bakery
Thank you very much Melissa!
Corinne
Hello
I would like to make this entremet but I don't have a rhodoid band. Is it possible to do it anyway?
Lilie bakery
Hello Corinne, it's possible without Rhodoïd but the entremets will stick to your mould. Failing that (even if it's not ideal) you can try a strip of baking paper. Otherwise you will take off with a knife to unmold it. Goodbye :)
KARINE
Hello, this is the second time I have made this 3 chocolate entree, it is successful every time….
Thank you for this well explained recipe.
Lilie bakery
Thank you Karine for your feedback! See you soon for next recipes :)
Chloe
Hello, how tall is it altogether? Each foam is supposed to be more like 1 or 2 cm?
Lilie bakery
Hello, my circle is 9 cm high and the dessert does not reach the very top. See you soon :)
Amy
Hello,
Thank you for this recipe which gave me the courage to make my first dessert!
For the moment it is in the refrigerator, I hope that the result will be up to it!
I have a question: My white chocolate whipped cream was liquid, is it normal for it to be more liquid than other mousses? Impossible to poach it to dress properly.
In advance, thank you for your answer.
Lilie bakery
Hello Amy, congratulations on your first dessert! The white chocolate mousse is the lightest of the 3. If you have incorporated the white chocolate and gelatin well, there will be no problem. Good tasting ;)
Julie
Hello,
Many thanks for your recipes. This 3-chocolate entremet is a delight! The recipe is well explained and very easy to make. Everything is well balanced. It is tasty without being too sweet. Cheer!
Lilie bakery
Thanks for your feedback Julie! Glad you like it, see you soon :)
Jenny
Hello,
First of all, thank you for this recipe which allowed me to make a delicious entremet!
I just had a question that I couldn't find an answer to despite my research:
Can we make “classic” chocolate mousses for the different layered mousses, ie based on egg white, instead of the preparation based on 30% liquid cream?
Thank you!
Lilie bakery
Hello Jenny, I do not advise you, the texture obtained will not be the same at all (the result when cut will not be as clean), and will hold less well than if you proceed like this dessert. See you soon :)
Jenny
Hello,
Thank you for your previous feedback! I had one last question: when tasting the entremet, I found the crispy praline part surprisingly hard. Would you have any idea of the reason? Take it out of the fridge earlier before eating it?
Lilie bakery
Hello Jenny, yes it's amazing, especially since if you have used Pralinoise (yellow tablet in store) its role is to prevent the crispiness from hardening. If not, maybe you overdid it?
Jocelyne
Hello, I love your recipes, I would like to make the 3 crispy chocolate praline dessert.
For the crunchy I took Poulain dessert brand pralinoise 50 percent of pralines is that right? I have an expandable round mold I would like to make a 24cm in diameter by how much should I increase my proportions? Thank you
Lilie bakery
Hello Jocelyne, yes the pralinoise is the Poulain yellow tablet that you find in the supermarket. To pass the quantities of a mold of 22 (mine) to a mold of 24 (yours), it is necessary to calculate the volume of each (Pi x radius x radius x height). Then divide your mold volume by my mold volume. So we get 1,19 = the number by which you have to multiply each ingredient.
Elizabeth
Bonsoir
I'm going to make this cake for Sunday.
Can we do it without the sponge cake?
Freezing from its realization until Sunday morning before tasting?
Thank you for your answers
Lilie bakery
Hello Elizabeth, the sponge cake provides stability when cutting, I do not advise you to remove it, because it supports the crispness. I recommend the refrigerator but if you want to freeze it, plan the necessary hours for thawing in the fridge. See you soon :)
Jocelyne
Hello how long does it take to take the cake out of the fridge before eating it thank you very much for your advice
Lilie bakery
Hello Jocelyne, 15/20 minutes before the tasting you can take your entremets out of the fridge. See you soon :)
Lisa
Hello, I made this cake and it was delicious!
However, I don't understand why the crunchy Praliné hardly crunches anymore, it's a little soft… do you have a trick to make sure it stays crunchy?
Lilie bakery
Hello Lisa, your mousse must have made the crispy wet over time. To avoid this in the future: 1/don't make your entremets too far in advance (or eat as soon as possible :))) 2/cup your crust well so as not to let the humidity get inside. See you soon
Monique
Hello
I just made this 3 chocolate entremet which is in the freezer
But I have the impression that my white and milk chocolate mousse was somewhat liquid…..
I hope the foams will not collapse when thawing!
I missed something?
Thank you for your advice
Lilie bakery
Hello Monique, don't panic: if you put the gelatin in each of the 3 mousses, they will hold together. See you soon :)
Manon
Thank you for this amazing recipe! I made it this weekend and my family said it was pastry worthy!
Lilie bakery
Thank you Manon for your feedback! Glad your family enjoyed this dessert! See you soon :)
Marion
Hello, this recipe is wonderful! I made it, made it and made it again, my whole family is a fan of it!
I would like to make this entremet for 60 people for an event, in a large rectangular mould.
Except I will be forced to take it out of the freezer at lunchtime to enjoy it in the evening. On a large volume, are the foams not likely to fall? Will gelatin need to be added or will it not be necessary?
In addition, can I remove the Rodoid ribbon in the morning as well because to decorate it I wanted to flock it with brown velvet spray?
Goods.
Lilie bakery
Hello Marion, to answer you, as you will have to increase your overall quantities to make your large rectangular mold, the gelatin will also be increased proportionally in your ingredients. The flocking is done on frozen entremets only (rhodoïd removed). Good luck !
Julia
EXCELLENT recipe!
A real wonder
Lilie bakery
Thank you very much Julia!
Amandine
Hello,
I would like to know if you can replace gelatin with agar-agar? If so, what would be the quantity for each mousse?
Thank you in advance for taking the time to answer me!
Good day to you.
Lilie bakery
Hello Amandine, for my part I never use agar agar, I know that the proportions must be very precise, that's why you have to refer to what the manufacturer indicates on your agar packaging agar. See you soon :)
Kimberley
Hello, I would like to make this cake for my son's birthday this Sunday.
Can we put an unleavened disc on the white chocolate mousse?
Goods.
Lilie bakery
Hello Kimberley, so normally the unleavened disc does not land on a foam. If you absolutely want to do it, put it on at the last moment (it will prevent it from getting too wet). See you soon :)
Stephanie
Hello !
Thank you for the recipe, I'm careless I doubled the quantities unfortunately on the milk chocolate mousse I only put 2 sheets of gelatin instead of 3 for the moment my desserts are in my freezer is what you think? will hold?
thank you for your comeback
Stephanie
Lilie bakery
Hello Stéphanie, the milk chocolate mousse may be softer since it lacks gelatin… But you won't know what happens until it thaws. See you soon :)
Lucy
Hello,
If I want to do for a 6 people I have to take which centimeter of disk please?
And by how much should I divide the ingredients?
Merciii
Lilie bakery
Hello Lucy, I don't make it smaller than the size indicated in my recipe, too complicated to make each mousse small quantity otherwise. On the other hand, know that you can freeze the parts you have left over! Always pleasant to taste later… See you soon :)
Joelle
A pure delight very easy to make!
My hosts loved it!!
Thanks Lilie
Lilie bakery
Thank you Joelle for your feedback on this recipe! :)
Jenny
Hello, I'm not an expert and I'm struggling to make my whipped cream, yet I took 30% full cream, put in the fridge with the dish and the whisk… do you have any idea of my mistake? And if not, can we make traditional chocolate mousse with whipped egg whites? THANKS
Lilie bakery
Hello Jenny, first of all I do not recommend a traditional chocolate mousse as a replacement because the texture will not be the same at all, it will hold less well and the cut will be much less clean. For the whipped cream, you can even put your utensils in the freezer for 10 minutes (it will be even colder). Whether you do it with a mixer or a robot, the goal is to bring air inside the cream to transform it into whipped cream, I advise you to beat at medium speed for a long time. It will take shape before your eyes. See you soon :)
Virginia
Hello, I have a question about the recipe, the sugar is good to put in the egg whites from the start, and are the yolks incorporated in the stride with a mixer or a spatula like the powders? THANKS
Virginia
Lilie bakery
Hello Virginie, yes that's it: you beat the whites a little, they foam, you add the sugar. Then you then use a rubber spatula to incorporate the yolks and the dry ingredients without breaking the whites. See you soon :)
Justine
Thank you for this recipe. I made it today for tonight (it took 6 hours). Really delicious, my sister-in-law who usually pecks, ate her whole share. My brother-in-law didn't wait for everyone to be served because he was eyeing him. It was a trial for my daughter's 1 year old, everyone validated. THANKS
Lilie bakery
Thank you Justine for your feedback! Glad your whole family likes it :) See you soon!
Agnès
Hello,
Try for this weekend, had a great success. The crunchy did not crisp but I had to freeze it for lack of time before the scheduled date. But no regrets anyway.
Thank you for this recipe.
To redo
Lilie bakery
Hello Agnès, thank you for your return, I think your crispy has taken the humidity. Glad the entremets enjoyed your loved ones! See you soon :)
Virginia
Hello
Thank you for this recipe, I have several questions, the first is: can we reverse the layers? Place the white chocolate mousse in the middle of the other two mousses. Then I would like to know if we can put small edible decorations for cakes instead of shavings, without risking that it sinks into the cake?
Thank you for your answers ☺️
Lilie bakery
Hello Virginie, to answer you, yes you can reverse the order of the layers but it's the degraded side which is pretty in a 3 chocolates, it's a shame to change :) As for all the desserts, the decoration above must remain light otherwise you will damage your entremets. See you soon :)
Lou Ann
Hello !
I'm only 14 but I love baking, so I decided to make your recipe.
I did it perfectly without help. Thank you for your well explained recipe!
A question for next time: is it possible to cover it with a chocolate mirror glaze too?
Merci :)
Lilie bakery
Hello Lou-Ann, and thank you for your feedback, well done! If you want to add a step to this entremets (already long enough to do for my taste :)), yes you can make a mirror glaze (on frozen entremets so that it sets properly). See you soon :)
Aurelie
Hello, I have a dessert circle of 26cm in diameter and only 5cm in height. Can the difference in diameter compensate for the lack of height depending on your quantities?
thank you in advance
Lilie bakery
Hello Aurélie, to get the answer, you need to calculate the volume: 3,14 x radius x radius x height. You will divide the volume of your mold by the volume of my mold and you will obtain the number by which to multiply your ingredients. See you soon :)
Éléonore
Hello,
I made the recipe with 150 bloom gelatin sheets but it seems to me that the vahiné are 200 bloom! Will this pose a problem for holding the cake? THANKS
Lilie bakery
Hello Eleonore, yes indeed Vahiné is 200 bloom. The difference with yours is not huge, it should be fine – in any case it's done! Fingers crossed :) See you soon
jennifer
Hello, do you have a tip for “measuring” the layers of foam in order to have a nice uniform result when unmolding the dessert?
Lilie bakery
Hello Jennifer, if you follow my recipe to the nearest gram, I assure you that your result will be as in my photos = layers equal in height. See you soon :)
Yamnan
Hello I would like to try your recipe is it possible to replace the gelatin with agar-agar if so what are the doses to respect please thank you.
Lilie bakery
Hello Yamma, to answer you, I never use agar agar, the dosages to apply are written on the manufacturer's box. See you soon :)
christelle
Hello Lilie, I would like to make the entretremets. I read the comments but I still have a question. My mold is 26 cm in diameter and 6 in height. I calculated the volume which will be approximately 400 cm3 less than yours. Will the layers be too thin as a result? what is the height of your dessert with the 22 cm mold? THANKS :)
Lilie bakery
Hello Christelle, mine is about 7-8cm in height. You must calculate the volume as soon as you enlarge the mold, to know how much to multiply your ingredients by (and thus have the same final height as mine. See you soon
christelle
Hello, I followed the recipe to the letter and the cake was perfect even with a 26 cm mold. big success! Thank you for all these very clear explanations!
Lilie bakery
Thank you Christelle for your feedback! See you soon :)
Emilie
I made this dessert for my brother's birthday, he was delighted. The cake was excellent, everyone loved it. I followed the recipe to the letter and the result was really great. Thank you for this very detailed and well explained recipe. I will try another of your recipes
Lilie bakery
Thank you very much Emilie for your feedback! I'm glad you like the dessert. See you soon :)
Brigitte
Entremet made yesterday as a couple (and in peace lol), for an invitation this afternoon. Recipe followed to the letter. Removed from the mold just now, it is magnificent, as in the photo. Thank you for this lesson
Lilie bakery
Thank you very much Brigitte! I am very happy that your dessert was successful! See you soon :)
Raph
Hello
I made it for my daughter's birthday, I didn't want sugar paste this year.
Great recipe, I poured a mirror glaze.
Merciii
Lilie bakery
Thanks Raph for your feedback! Glad that your family liked this 3 chocolate dessert :) See you soon
Oriane
Good morning . Is it possible to put the white chocolate mousse in the middle? For aesthetics
Lilie bakery
Hello Oriane, the goal is to make a gradient but if you want to swap the layers, you can. See you soon :)
Emilie
Hello, I would like to try this recipe for a birthday cake. I have no room for error. I wanted to know at what temperature do you let the chocolate cool before incorporating the whipped cream? THANKS
Lilie bakery
Hello Emilie, for this step I do not take a thermometer, because there is no need: you let it cool a little bit, it should be neither too hot nor too cold when you add it to the whipped cream. . You can use my step-by-step photos to see the expected texture. See you soon :)
Marie
Hello,
Thank you very much for this recipe. I would like to make it, but I'm afraid I won't have enough time. For the white chocolate mousse to set in the cold, it says 8 hours in the fridge, but is it possible to put it in the freezer? If so, how long should she stay there?
Thanks for your response :)
Lilie bakery
Hello Marie, refrigeration for 8 hours concerns the entire dessert, not just the white chocolate part. In the freezer, it will waste your time because it will freeze and then you will have to thaw in the refrigerator. So I don't advise you if you are in a hurry, see you soon :)