Mango Passionfruit Entremet With Dacquoise Cake Base
Ever since my most recent trip to Singapore, where Alona and I ate at some of the best patisseries for her article 5 Awesome Singapore Dessert Shops To Visit, I’ve been a bit obsessed with learning fancy patisserie. My first go at this was my Cherry Chocolate Mousse Cake With Mirror Glaze Entremet but over the past two weeks I couldn’t make a good mirror glaze again. I decided to make this mango passionfruit entremet for this go.
An entremet cake is just a fancy French way of describing a layered mousse cake. At minimum they have to have two components, mousse and cake, but many times creators add more stuff. In this case I added a gelee filling made from passionfruit, and of course the mirror glaze.
I decided that maybe I got lucky with my mirror glaze the first time and went to look for a new recipe, or way of making it. Luckily there are a few different ways to make a mirror glaze. One of the easiest is a simple dark chocolate mirror glaze like I used for my Butterfly Pea Flower Entremet With Chocolate Sable base, but of course it is less colorful.
Mango Passionfruit Entremet Components
These are actually really easy to make, and if you don’t want to put them in cakes, you can just eat them as little gummy snacks. However, they do need to be kept cold as they don’t have those chemicals that keep it super solid at room temperature like Gummi Bears. A gelee is a French way of making what is essentially a stabilized gel.
Passionfruit Gelee Ingredients
1 cup Passionfruit Pulp. You can buy it canned, or just crack open some fresh ones.
3 tbsp Sugar; granulated
2 tsp Lemon Juice
1 1/2 sheets Leaf Gelatin
2 tbsp Water
In a saucepan add the passionfruit pulp (with out without seeds, your choice), and add the sugar and lemon juice. Bring to a simmer. In a small bowl cut up the leaf gelatin into 1 inch pieces and add a bit of water to let it bloom. When the sauce pan begins to bubble wring out the gelatin and add it to the saucepan with the 2 tbsp of water. Stir everything together, then pour into your molds.
To do this you just mix the passionfruit pulp with some sugar and leaf gelatin, and then let it sit in the freezer in the mold. Overall, step 1, not too difficult.
A dacquoise is a cake made from meringue mixed with almond flour and baked. It is super light and airy, and I felt it perfectly complements the mango and passionfruit main flavors. To add some moisture to the cakes, I brushed them with Cointreau before storing them in the fridge. You can see the full pictures with step by step instructions for Dacquoise Cake Here. After you make the cake, just use a ring mold to cut out disks in the appropriate size for your mold.
Dacquoise Cake Ingredients
1 cup Almond Flour; about 96 grams
3/8 cup Cake Flour 50 grams
4 large Egg Whites 160 grams
1/3 cup Sugar granulated; 70 grams
1 pinch Salt
1 tbsp Cointreau
In a double boiler add the egg whites and sugar and whisk together until very hot. Once hot transfer to a stand mixer with whisk attachment and let go on high for about 5 minutes. In another bowl sift together the almond flour and cake flour (or AP). Make sure to accommodate for the reduction in almond flour due to large pieces by adding more.
When the egg whites are at stiff peaks, carefully fold in the flours with a pinch of salt. Transfer to a piping bag and lay down a layer in a 10 inch spring form cake dish, or a baking ring on a silicone mat. Bake at 175 Celsius for around 8 minutes, or until the top begins to brown.
Use a ring mold to cut out 6 circles from the cake. Brush with Cointreau and place in a container with pieces of parchment between each disk until ready for assembly.
Like most fruit mousses this is just mango puree folded into mascarpone cheese, and then folded into whipped heavy cream. The main addition is leaf gelatin, which is needed to help the mousse solidify in the molds and for easier removal.
Mango Mousse Ingredients
1/2 cup Mango; puree
1/2 cup Mascarpone Cheese
1/4 cup Granulated Sugar
3/4 cup Heavy Cream; I used 39%
1 pinch Salt.
In a saucepan you’ll just add the mango puree to some sugar, and when it is at a simmer, drop in the bloomed leaf gelatin. Whisk everything together and then add the mixture to a separate bowl with the mascarpone cheese and salt. Fold everything together. In a stand mixer whip the heavy cream and then when that is done, fold the mango mascarpone mixture into it.
Mango Passionfruit Entremet Assembly
I am using these swirled dome silicone molds for this mango passionfruit entremet recipe. All that you need to know, is to cut your cake to just under the diameter of the mold. These are the same molds I used for my Butterfly Pea Flower Jello, so I’m clearly a big fan.
Drop in the mango mousse, add a passionfruit gelee, add the cointreau brushed dacquoise cake disk, and add more mousse if necessary. You will have extra mousse so don’t worry about running out. You want these to be evenly sealed.
Then place this flat in the freezer for overnight.
A mirror glaze was always quite tricky. The first time I made it it worked out, but the next two times both looked terrible. I decided to look for different recipes and do some tests, and in the end I realized a mirror glaze without the glucose syrup works better for me.
Mirror Glaze Ingredients
350 grams White Chocolate. I used special disks I bought for glazing, so see if you can find special white chocolate. I actually ordered mine online.
1.5 cups Sugar; granulated
2/3 cups Condensed Milk
1/2 cup Water
9 sheets Leaf Gelatin
Gel Food Coloring; I used mainly orange with a couple drops of cherry red to turn it more peach colored.
Gold Luster Gel
Fresh Mango; optional for garnish
Silver Nonpareils; optional for garnish
In a bowl with a bit of water add your leaf gelatin cut into 1-inch strips. Let bloom for 5 minutes. Put your white chocolate in another bowl. In a saucepan add the sugar and water and bring to a boil. Add the condensed milk and turn off the heat. Whisk the milk into the mixture, then add the bloomed gelatin and whisk that in. Pour the entire mixture over the white chocolate. Let sit for a minute, then blend everything together with an immersion blender. Add your food coloring, then blend again, then strain into a pouring device such as the measured pitcher in my picture.
Once the glaze reaches 93 degrees Fahrenheit, pop your mango passionfruit entremet cakes out of their mold and put them atop upturned shot glasses. Pour the glaze over the entremets and let it drip off for 5 minutes. Dip a toothbrush in the gold luster gel and flick it onto the cakes for the splatter pattern in my pictures.
Place the mango passionfruit entremet cakes on parchment paper, or individual cake boards and place in the fridge for at least 2 hours before adding the garnishes and serving.
Mango Passionfruit Entremet Cake With Dacquoise Base And Mirror Glaze
- Silicone Molds
- stand mixer
- Offset Spatula
- Mixing Bowls
- Sauce Pan
- Ring Molds
- Cake Pan
- 1 cup Passionfruit Pulp You can buy it canned or just crack open some fresh ones.
- 3 tbsp Sugar granulated
- 2 tsp Lemon Juice
- 1 1/2 sheets Leaf Gelatin
- 2 tbsp Water
- 1 cup Almond Flour about 96 grams
- 3/8 cup Cake Flour 50 grams
- 4 large Egg Whites 160 grams
- 1/3 cup Sugar granulated 70 grams
- 1 pinch Salt
- 1 tbsp Cointreau
- 1/2 cup Mango puree
- 1/2 cup Mascarpone Cheese
- 1/4 cup Granulated Sugar
- 3/4 cup Heavy Cream I used 39%
- 1 pinch Salt
- 350 grams White Chocolate I used special disks I bought for glazing so see if you can find special white chocolate. I actually ordered mine online.
- 1.5 cups Sugar granulated
- 2/3 cups Condensed Milk
- 1/2 cup Water
- 9 sheets Leaf Gelatin
- Gel Food Coloring I used mainly orange with a couple drops of cherry red to turn it more peach colored.
- Gold Luster Gel
- Fresh Mango optional for garnish
- Silver nonpareils optional for garnish
- In a bowl cut the gelatin into 1 inch strips and add some water to bloom for five minutes.
- In a saucepan add the passonfruit pulp and sugar. Bring to a boil. Add in the gelatin and lemon juice and whisk everything together.
- Turn off the heat and pour the liquid into small silicone dome molds. Place in the freezer until assembly.
- Using a double boiler whisk together the sugar and egg whites until extremely hot, then move the liquid to a stand mixer on whisk attachment and let run on high until stiff peaks.
- While the liquid is whipping, sift the almond flour until you have a proper amount of fine flour. Then sift it together with the cake (or AP) flour.
- Once the egg whites get their stiff peaks, you can fold in the flour with a rubber spatula.
- Move the mixture to a piping bag and pipe the dacquoise batter in circles on the bottom of the cake pan. Use a parchment sheet to prevent sticking.
- Bake at 175 Celsius or 350 Fahrenheit for about 8 minutes, or until the top begins to brown.
- Remove, let cool to room temperature, and then use a ring mold slightly smaller than the diameter of your silicone mold to cut out 6 disks of cake.
- Use a pastry brush to brush the Cointreau on both sides of the cake, then place in a resealable container in the fridge until assembly. Separate each layer with a piece of parchment paper.
- In a saucepan add the mango puree and sugar and bring to a light simmer. You just want the sugar to dissolve into the puree.
- Pour the mango puree into another bowl with the mascarpone and mix everything together with a pinch of salt.
- In a stand mixer whip the heavy cream until whipped cream is made. Fold in the mango mascarpone mix carefully so as not to remove too much air.
- In your silicone mold lay down a layer of mango mousse.
- Then add in the passionfruit gelee in the middle
- Finally add your dacquoise cake layer and use some more mousse to fill in the cracks. Place the mold flat in the freezer for overnight.
- Cut the leaf gelatin into 1 inch strips and add to a bowl with a little bit of water to bloom.
- In a saucepan add the sugar and water and bring to a boil, then add the condensed milk. Whisk everything together then add the gelatin. Whisk that in and turn off the heat.
- In a medium-large bowl add the white chocolate and then pour over the mixture from the saucepan. Let sit for a minute, then blend everything together using an immersion blender. Add your food coloring and then blend again. Strain the entire mixture through a sieve into a pouring vessel. Let the glaze cool to 93 degrees Fahrenheit.
- When the glaze reaches temperature, pop the entremets out of the mold and place them on upturned shot glasses. Pour over the mirror glaze and let it run off and drip by itself for 5 minutes. Use a toothbrush dipped in edible gold luster paint to splatter the gold accents. Place in the fridge for at least 2 hours before garnishing and serving.