Baileys, Peanut Butter, Salt Caramel, Chocolate Entremets with Caramel Tuille.

A masterpiece of indulgence, this Baileys, Peanut Butter, Salted Caramel, and Chocolate Entremet is a multi-layered dessert that blends luxurious textures and flavors into a visually stunning creation. Every bite is a balance of creamy, crunchy, sweet, salty, and boozy notes, making it the perfect treat for those who appreciate refined desserts with depth and sophistication.

At its core lies a moist and rich chocolate sponge base, providing a deep cocoa foundation that anchors the dessert. Above this, a velvety peanut butter crémeux melts smoothly on the palate, offering a nutty contrast that complements the sweetness of the surrounding elements. A delicate layer of silky salted caramel adds an indulgent, slightly savory edge, enhancing the overall flavor complexity.

Encasing these layers is a light yet decadent Baileys mousse, infused with the distinct notes of Irish cream liqueur. This airy and delicate mousse introduces a gentle boozy warmth, making each bite irresistibly smooth. The entire entremet is then enveloped in a glossy chocolate mirror glaze, providing an elegant, reflective finish that adds to the dessert’s visual appeal.

To complete the experience, a delicate caramel tuile crowns the entremet, adding a crisp texture and a touch of artistic flair. Its golden, lacy structure not only enhances the presentation but also introduces a satisfying crunch, contrasting beautifully with the creamy elements below.

This entremet is a celebration of bold flavors and impeccable craftsmanship, combining the richness of chocolate, the nuttiness of peanut butter, the silkiness of caramel, and the smooth indulgence of Bailey’s mousse. A perfect centerpiece for any gourmet occasion, it is designed to captivate both the eyes and the taste buds, leaving a lasting impression of elegance and indulgence.

Components

1. Chocolate sponge base
2. Peanut butter crémeux
3. Salted caramel layer
4. Baileys mousse
5. Chocolate mirror glaze
6. Caramel tuile for decoration

1. Chocolate Sponge Base

Ingredients:

• 60g dark chocolate (70%), melted
• 50g unsalted butter
• 60g caster sugar
• 2 eggs
• 40g plain flour
• 10g cocoa powder
• ½ tsp baking powder
• Pinch of salt

Method:

1. Preheat oven to 170°C (340°F). Line a baking tray with parchment paper.
2. Melt chocolate and butter together, then set aside to cool slightly.
3. In a separate bowl, whisk eggs and sugar until light and fluffy.
4. Fold in melted chocolate mixture.
5. Sift in flour, cocoa powder, baking powder, and salt, then gently fold to combine.
6. Spread evenly on the tray and bake for 10-12 minutes. Cool completely.
7. Cut into rounds slightly smaller than the entremet mold.

2. Peanut Butter Crémeux

Ingredients:

• 100ml whole milk
• 100ml heavy cream
• 2 egg yolks
• 30g caster sugar
• 80g smooth peanut butter
• 1 sheet gelatin (or 2g powdered gelatin, bloomed in water)

Method:

1. Heat milk and cream in a saucepan until steaming (not boiling).
2. Whisk egg yolks and sugar in a bowl until pale.
3. Gradually pour the hot liquid over the yolks, whisking constantly.
4. Return to the saucepan and heat gently until it thickens to 83°C (181°F) (coats the back of a spoon).
5. Remove from heat, add bloomed gelatin, and whisk until dissolved.
6. Stir in peanut butter until smooth.
7. Pour into small silicone molds (or a tray) and freeze until firm.

3. Salted Caramel Layer

Ingredients:

• 100g granulated sugar
• 50g unsalted butter, cubed
• 100ml heavy cream, warm
• ½ tsp sea salt

Method:

1. Heat sugar in a dry saucepan over medium heat until melted and amber-colored.
2. Carefully whisk in butter until combined.
3. Slowly add warm cream, stirring constantly.
4. Remove from heat, add salt, and let cool slightly.
5. Pour a thin layer over the frozen peanut butter crémeux and freeze again.

4. Baileys Mousse

Ingredients:

• 200ml heavy cream
• 100ml Baileys Irish Cream
• 2 egg yolks
• 50g sugar
• 2 sheets gelatin (or 4g powdered gelatin, bloomed)

Method:

1. Heat Baileys and half of the cream in a saucepan until warm.
2. Whisk yolks and sugar in a bowl until pale.
3. Slowly pour the warm Baileys mixture over the yolks, whisking continuously.
4. Return to the saucepan and cook until thickened (83°C / 181°F).
5. Remove from heat, add bloomed gelatin, and stir until smooth.
6. Whip the remaining cream to soft peaks and fold gently into the cooled mixture.

5. Assembly

1. Prepare molds: Use individual silicone dome molds or ring molds.
2. Fill molds halfway with Bailey’s mousse.
3. Insert frozen peanut butter crémeux with salted caramel in the center.
4. Add a chocolate sponge disc on top and gently press down.
5. Freeze overnight until solid.

6. Chocolate Mirror Glaze

Ingredients:

• 100ml water
• 150g sugar
• 50g cocoa powder
• 100ml heavy cream
• 3 sheets gelatin (or 6g powdered gelatin, bloomed)

Method:

1. Heat water, sugar, and cocoa powder in a saucepan, whisking until smooth.
2. Add cream and bring to a gentle boil.
3. Remove from heat and stir in bloomed gelatin.
4. Let cool to 32-35°C (90-95°F) before glazing.

7. Caramel Tuile

Ingredients:

• 100g sugar
• 1 tbsp glucose syrup
• 1 tbsp water

Method:

1. Heat sugar, glucose, and water in a saucepan until it turns golden brown.
2. Pour onto a silicone mat or parchment paper and spread thinly.
3. Let cool completely, then break into delicate shards.

Final Assembly

1. Unmold the frozen entremets and place them on a wire rack over a tray.
2. Pour warm chocolate glaze over each entremet, ensuring even coverage.
3. Carefully transfer to serving plates using a spatula.
4. Decorate with a caramel tuile shard on top for an elegant touch.
5. Allow to thaw for 30-45 minutes before serving for the perfect texture.

Serving & Storage

• Store in the fridge for up to 3 days.
• Serve slightly chilled but not frozen for the best texture.

1. Chocolate Sponge Base

✅ Light & Moist Texture

• Do not overmix the batter after adding flour to keep it light.
• Bake just until a toothpick inserted comes out clean—overbaking will dry it out.
• For an extra soft texture, brush the sponge lightly with a simple syrup or Baileys syrup after baking.

✅ Even Cutting

• Chill the sponge before cutting rounds—it will be firmer and easier to handle.
• Use a sharp ring cutter or knife for clean edges.

2. Peanut Butter Crémeux

✅ Smooth & Creamy Consistency

• Strain the custard through a fine sieve before mixing in peanut butter for extra silkiness.
• Use high-quality smooth peanut butter to avoid a grainy texture.
• Freeze in individual molds or a thin slab for easier layering.

✅ Perfect Balance

• If you prefer a stronger peanut flavor, add a pinch of sea salt to enhance the taste.

3. Salted Caramel Layer

✅ Deep, Rich Flavor

• Cook sugar to a deep amber color (but don’t burn it) before adding butter for an intense caramel flavor.
• Warm the cream before adding it to avoid sugar seizing.
• Stir continuously after adding cream to create a smooth and glossy caramel.

✅ Ideal Consistency

• If the caramel is too thin, let it cool and thicken before layering.
• For a firmer texture, refrigerate before assembly.

4. Baileys Mousse

✅ Light & Airy Texture

• Do not overwhip the cream—soft peaks fold better into the custard, keeping the mousse light.
• Let the custard cool slightly before folding in whipped cream to prevent melting.

✅ Strong Baileys Flavor Without Overpowering

• Reduce the Baileys slightly for a more concentrated flavor without excess liquid.
• Adjust sugar based on your preference—Baileys is already sweet.

5. Chocolate Mirror Glaze

✅ Perfectly Smooth & Shiny Finish

• Let the glaze cool to 32-35°C (90-95°F) before pouring—too hot, and it will be too thin; too cold, and it won’t spread evenly.
• Strain the glaze before using it to remove bubbles and ensure a flawless surface.
• Pour the glaze in one smooth motion over frozen entremets for an even coat.

✅ Fixing Glaze Issues

• Bubbles? Use an immersion blender to smooth out the mixture before pouring.
• Dull glaze? Ensure the entremet is frozen solid before glazing.

6. Caramel Tuile

✅ Crispy & Lacy Texture

• Spread the caramel thinly on a silicone mat or parchment paper for an even, delicate tuile.
• Let it cool completely before handling to avoid bending or cracking.
• If too hard, place it in a warm oven for 10-15 seconds to slightly soften before shaping.

✅ Decorating with Elegance

• Break tuile into irregular shards for a modern, artistic look.
• Use gold dust or cocoa powder for an extra decorative touch.

7. Assembly & Presentation

✅ Neat Layers & Structure

• Always freeze between layers to prevent sinking or mixing.
• Use a hot knife to cut clean edges when slicing the entremet.

✅ Final Touches for a Stunning Look

• Place the caramel tuile at an angle for height and elegance.
• Garnish with gold leaf, cocoa nibs, or chocolate curls for a refined finish.
• Serve slightly chilled but not frozen to enjoy the perfect creamy texture.

By following these tips, you’ll create a restaurant-quality entremet with the perfect balance of flavors, textures, and visual appeal. Enjoy crafting this indulgent dessert masterpiece! 🍫🥜🍮✨