Caramel passion

Entremet with caramel, passion fruit and milk chocolate mousse

Caramel Passion fruit Entremet


För 60 portioner


700 g crumble

150 g feuilletine

200 g milk chocolate

100 g clarified burn butter

Caramel au beurre salé

100 g glucose (DE 40)

250 g sugar

500 g Debic Stand & Overrun

50 g milk

5 g fleur de sel

1 vanilla pod

100 g Debic Brioche Butter

Chocolate sponge

300 g eggs

100 g egg yolks

235 g sugar

225 g dark chocolate, 70%

250 g Debic Stand & Overrun

125 g flour

Passion fruit crémeux

600 g passion fruit purée

400 g sugar

700 g eggs

10 g gelatin powder

60 g water

300 g Debic Brioche Butter

Caramel and milk chocolate mousse

150 g sugar

150 g water

200 g egg yolks

10 g gelatin powder

60 g water

500 g Vietnam 48% milk chocolate

1 l Debic Stand & Overrun

Caramel glaze

700 g sugar

250 g glucose (DE 40)

500 g Debic Stand & Overrun

15 g gelatin

290 g water

150 g milk powder, 0% fat

120 g neutral glaze



Melt the chocolate and the butter.

Add the crumble and feuilletine.

Spread an even layer of the mixture in the bottom of a frame.

Caramel au beurre salé

Warm the cream, milk, salt and split the vanilla pod.

Heat the glucose and sugar to 180°C.

Deglaze with the warm liquids and heat to 107°C.

Cool down to 60°C and mix in the cold butter.

Pour over the croustillant.

Chocolate sponge

Heat the egg yolks and sugar to 60°C and then stir until it is cold.

Melt the chocolate and cream together and emulsify

Fold the ganache in the egg mixture, then fold in the sieved flour.

Spread on a baking tray and bake for 8-10 min at 170°C.

Leave to cool and pour the caramel on top.

Passion fruit crémeux

Mix the gelatin and water

Mix the purée, sugar and eggs and heat to 82°C.

Add the gelatin mixture and the cold butter and emulsify with a hand mixer.

Pour over the sponge.

Keep in the freezer.

Caramel and milk chocolate mousse

Mix the water and the gelatin.

Make a dry caramel with the sugar and deglaze with warm water.

Add the yolks and heat to 80°C.

Mix until you have a pâte à bombe.

Heat the chocolate to 55°C, add one-third of the cream and emulsify like a ganache.

Mix the pâte à bombe and the rest of the lightly whipped cream and fold in the ganache.

Pour over the passion fruit cream and freeze.

Caramel glaze

Mix the gelatin, water and milk powder and leave it to soak.

Heat the cream and glucose.

Make a dry caramel with the sugar and deglaze with the cream.

Bring to the boil and cool to 60°C.

Heat the gelatin and milk powder mixture and mix it with the caramel base.

Leave to rest in the fridge for at least 6 hours.

Use at 30-32°C.


Cover the cake with the caramel icing.