Raspberry, Yogurt, and White Chocolate Entremet

Making entremets is one of my favorite things to do in the pastry kitchen. I love the intricate process of making each component of the cream-based cake. It is very tedious, but very rewarding after you successfully created one of the popular dessert trends today.

Personally, I like eating these cream-based cakes because it reminds me of my favorite cake growing up–the triple chocolate mousse cake. I find the traditional layered sponge cakes to be one-dimensional and generally unsatisfying.

Maybe it’s the minimalist in me, but I really hate those tall and overly-designed cakes. I hate eating that.

I’m also not a fan of fondant cakes. I’m sure a lot of people would agree with me that the purpose of those cakes are just for decorations. I haven’t met a single person who enjoys eating those cakes.

Anyway, it’s just my preference so no hate.

For V-day this year, I decided to go for full-on cliché and make a heart-shaped cake. Surprise, surprise

Raspberry, Yogurt, and White Chocolate Entremet


    Vanilla Sponge Cake
  • 125 g Granulated Sugar
  • 102 g All-Purpose Flour
  • 7 g Baking Powder
  • 47 g Grapeseed Oil
  • 167 g Eggs
  • 10 g Vanilla Bean Paste
  • 68 g Whole Milk
  • Raspberry Cremeux
  • 150 g Raspberry puree
  • 36 g Egg Yolks
  • 45 g Eggs
  • 30 g Granulated Sugar
  • 45 g Butter
  • 3 g Gelatin
  • White Chocolate and Yogurt Mousse
  • 300 g Yogurt
  • 300 g White Chocolate
  • 400 g Heavy Cream
  • 6 g Gelatin
  • 5 g Vanilla Extract
  • Red Glaze
  • 125 g Water
  • 225 g Granulated Sugar
  • 225 g Glucose
  • 23 g Gelatin
  • 225 g White Chocolate
  • 160 g Condensed Milk
  • 90 g Neutral Glaze
  • Red Powdered Food Color


    2 Days Before:

    Make Vanilla Sponge Cake…

  1. Preheat oven to 180°C.
  2. Prepare a quarter sheet pan sprayed with cooking oil and lined with parchment paper.
  3. Combine all-purpose flour and baking powder in a medium bowl.
  4. In a stand mixer fitted with a whisk attachment, whisk granulated sugar and eggs on medium-low speed until combined.
  5. Scrape down the sides and bottom of the bowl, and gradually add grapeseed oil for 2 minutes. Scrape.
  6. Adjust the speed of the mixer to low, and add the dry ingredients in two additions for 30 seconds. Scrape.
  7. Gradually stream in the milk into the batter for 1 minute or until combined and homogenous.
  8. Pour batter into the prepared sheet pan lined with parchment paper. With an offset spatula, spread the batter until it covers the sides of the pan. Level accordingly.
  9. Bake for 6 minutes then rotate the pan 180°, then bake for another 6 minutes.
  10. Let it cool to room temperature and set aside in the refrigerator until needed.
  11. Make Raspberry Cremeux…

  12. Prepare a heart-shaped metal ring mold, slightly smaller than the heart-shaped silicon mold, by covering the bottom with a cling wrap (making sure it is stretched so that it does not imprint into the raspberry insert). Line the inside with an acetate cake liner. Set aside in a sheet pan.
  13. Bloom the gelatin.
  14. Whisk the eggs, egg yolks, and granulated sugar in a medium bowl. Set aside.
  15. In a small saucepan, set the raspberry puree to a boil.
  16. Once boiling, gradually pour the raspberry puree into the egg mixture while whisking to prevent the eggs from clumping.
  17. Return the mixture to the saucepan, and continue cooking until it reaches 83°C.
  18. Remove from heat, and add the gelatin.
  19. Strain in another bowl then let it cool to 32°C.
  20. Add the softened butter and emulsify.
  21. Pour to the prepared mold filling half-inch of the height of the mold. Cover with cling wrap.
  22. Freeze overnight.
  23. Day before:

    Make White Chocolate and Yogurt Mousse…

  24. Bloom the gelatin.
  25. In a stand mixer fitted with a whisk attachment, whisk the heavy cream to soft peaks. Set aside inside the refrigerator until needed.
  26. In a double broiler or microwave, melt the white chocolate.
  27. Add the yogurt and vanilla to the chocolate
  28. Melt the gelatin in a microwave for 10 seconds, and then add into the chocolate mixture.
  29. Gently fold one-third of the whipped cream to the chocolate mixture.
  30. Once completely combined, fold the rest of the whipped cream into the mixture making sure not to deflate the mixture.
  31. To assembly…

  32. Gently release the raspberry cremeux from the mold. Remove the acetate.
  33. Cut the sponge cake with the same mold that was used to create the raspberry insert.
  34. Pour the yogurt mousse into the heart-shaped mold until it reaches an inch of the mold. Use a small offset spatula to spread the mousse into the edges of the mold.
  35. Gently insert the frozen raspberry cremeux inside the mold with the mousse. Make sure it sets in the middle.
  36. Pipe some mousse on the sides and on top to cover the cremeux insert. Use an offset spatula if necessary.
  37. Once reaching the top of the mold, gently push the sponge cake on top. It will release some of the mousse, just use an offset spatula to clean the bottom of the cake.
  38. Tap the filled mold on the counter to fill the mold entirely.
  39. Freeze overnight.
  40. Day of:

    Make the red glaze…

  41. Bloom the gelatin.
  42. In a small saucepan, combine granulated sugar, water, and glucose, and boil until it reaches 103°C.
  43. Remove from heat and add the bloomed gelatin.
  44. Pour the white chocolate and let it sit for 1 minute before mixing.
  45. Add the condensed milk and neutral glaze, and use an immersion blender to emulsify the glaze.
  46. Once emulsified, add the red food color.
  47. Strain to remove lumps. The glaze is ready to use once it reaches 35°C.
  48. Finishing…
  49. Gently unmold the cake from the mold.
  50. Set it on a wire rack on top of a sheet pan lined with cling wrap.
  51. Pour the glaze over the frozen cake; making sure the entire cake is covered completely.
  52. Using two offset spatulas, gently lift the cake away from the wire rack and set it on a plate or cake board.
  53. Add white chocolate pearls on the sides to hide the imperfections.
  54. Chill the cake for 2 hours before serving.

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