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Turtles Entremet

Turtles Entremet
Pecans add just the right amount of crunch to the rich chocolate and salted caramel layers.



Caramel Mixture
2 Tbsp granulated sugar
2 Tbsp whipping cream

Caramel Cake
caramel mixture (above)
2 Tbsp butter (softened)
1 Tbsp golden yellow sugar
1 egg
2 Tbsp all-purpose flour
1 Tbsp almond meal
1 tsp whipping cream
1 tsp vanilla bean paste
pinch of baking powder
pinch of salt

Salted Caramel
1/2 cup granulated sugar
1/2 cup whipping cream
3/4 cup butter
1/2 tsp fleur de sel
1/2 tsp vanilla bean paste

Milk Chocolate Mousse
1/2 cup whipping cream
1 cup milk chocolate couverture
1 gelatin sheet (soaked in water until softened)
1 1/2 cups whipped cream

Turtles Glaze
1 1/2 cups milk chocolate couverture
1/4 cup canola oil
1/4 cup chopped pecans



Caramel Mixture

1. In a saucepan, caramelize the sugar until golden brown.

2. Remove from heat, and mix in cream.

3. Transfer to a container and cool.

Caramel Cake

1. In a stand mixer, cream butter and sugar. Mix in remaining ingredients.

2. Spread mixture into a cake pan and bake for ~15 minutes at 350°F.

3. Once cooled, cut out a 4” circle.

Salted Caramel

(Make one day in advance)

1. Heat cream, vanilla bean paste and fleur de sel until salt dissolves.

2. In a saucepan, caramelize the sugar until golden brown.

3. Remove from heat. Stir in cream.

4. Add butter and heat mixture until it reaches ~223°F. Let cool overnight.

5. Pipe a ring of caramel over the cake base. Top with chopped pecans.

6. Freeze until needed.

Milk Chocolate Mousse

1. Bring whipping cream to a boil and mix in gelatin sheet. Pour over milk chocolate and mix with hand blender until well-combined.

2. Mix in cold whipped cream.

3. Wrap one side of a 5” round pastry ring in plastic, and place on a tray plastic side down.

4. Add mousse into the ring, with a little room left at the top.

5. Insert the caramel cake into the mousse until it is in line with the top of the ring.

6. Scrape off excess mousse and freeze.

7. Once frozen, remove pastry ring. Leave entremet in freezer until glazing time.

Turtles Glaze

1. Melt chocolate over a double boiler.

2. Remove from heat. Stir in canola oil until well combined. Add  the pecans.

3. Use the glaze at 95°F.


1. Remove entremet from the freezer. Place on top of a small container.

2. Pour the glaze over the cake and push off any excess.

3. Transfer to a cake board and decorate as desired.

Yield 1 entremet

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