Cherry Entremet

Create a premium, menu‑ready cherry entremet featuring a cherry brandy mousse and cherry compote insert on a hazelnut‑chocolate cake base.

Effortlessly finish with the Queen Professional Glamour Glaze tinted with Pillar Box Red Food Colour for a flawless, high‑shine finish, inviting chefs to craft a dessert that not only looks exceptional but captures attention from the very first glance.

Recipe by Queen Professional Brand Ambassador & Pastry Chef Angelica Iuliano

Prep

25-35 minutes

Cook

35 minutes, plus cooling and refrigeration

Portions

15 entremet

Download Recipe

Flourless Hazelnut Chocolate Cake

(Prep Time: 10 minutes, Cook Time: 8-10 minutes, plus cooling)

225g Hazelnut Meal
225g Brown Sugar
60g Cocoa Powder
0.5 tsp Bicarb
150ml Milk
2 eggs

Cherry Compote Insert

(Prep Time: 10 minutes, Cook Time: 10 minutes, Chilling Time: 1 Hour)

500g Frozen Cherries
50g Caster Sugar
2 tbsp Corn Flour
2g Gelatine, Gold

 

Cherry Brandy Mousse

(Prep Time: 10 minutes, Cook Time: 10 minutes, Chilling Time: 1 Hour)

150ml Milk
150g Cream (A)
90g Egg Yolks
50g Caster Sugar (A)
10g Gelatine, Gold Leaf
375g Cream (B)
40g Caster Sugar (B)
75ml Cherry Brandy
1 tsp Queen Professional Organic Vanilla Bean Paste 

Chantilly Cream

(Prep Time: 5 minutes)

125g Cream
12g Caster Sugar
0.5 tsp Queen Professional Organic Vanilla Bean Paste 

 

Glaze Finish

1kg Queen Professional Glamour Mirror Glaze 
0.5 tsp Queen Professional Pillar Box Red Colour 

 

  1. Flourless Hazelnut Chocolate Cake: Preheat the oven to 170°C, sift together dry ingredients in a bowl and whisk together milk and eggs, to pour over the dry ingredients. Pour the batter into a lined cake tin and bake for 8-10 minutes. Once completed, remove from the oven and allow to cool completely. Cut 6.5cm circles and place onto cake boards (Makes 2 slabs @ 370g per tray i.e. 26 cake circles.)
  2. Cherry Compote Insert: Place the gelatine into iced water and allow it to hydrate for 5 minutes, then remove and strain off water and set aside. Place the cherries into a pot on low heat, cook until wet and soft, chop these cherries into small chunky pieces. Add in the sugar and corn flour, cook this until it’s formed a thick mix. Once thickened, remove the pot from the stove and mix the gelatine until completely dissolved. Pour the compote into moulds and place in the freezer until set (Makes 15 semi-circle domes @ 50mm moulds.)
  3. Cherry Brandy Mousse: Hydrate the gelatine in iced water for 5 minutes, then strain and set aside. In a pot, bring the milk, cream (A) and vanilla to a simmer. Whisk the egg yolks with caster sugar (A), then temper with the hot liquid and return the mixture to the pot, cooking to 84°C. Remove from the heat, stir in the gelatine to dissolve, then add the cherry brandy and cool the mixture to 25°C. Whip cream (B) with caster sugar (B) to medium peaks, and gently fold it through the cooled anglaise base to finish. Half‑fill the moulds with the mousse, place the cherry insert in the centre, cover with more mousse, and freeze until completely set.
  4. Chantilly Cream: Combine all ingredients in a mixing bowl and whisk until thick peaks form, then transfer the mixture to a piping bag fitted with a small round nozzle.
  5. Assembly & Garnish: Shake the Mirror Glaze jar for 30-60 seconds to prep the glaze, add the colour and continue shaking till completely mixed to perfect consistency. Place frozen mousses onto a wire rack, and pour the glaze over. Assemble the hazelnut chocolate cake on the cake boards, place the glazed domes on top once completely set in the freezer for 3-4 hours, followed by piping peaks of Chantilly cream on the dome. Place a pitted cherry on top, and a stick chocolate stem to complete the assembly.

Products used in this recipe

Glamour Mirror Glaze 1 kg

1-96-000581

Organic Vanilla Bean Paste with Vanilla Seeds 320 g

1-96-000264

Pillar Box Red Food Colour 500 mL

1-96-000220

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