Bounty Entremet

INGREDIENTS

Crunch Layer
Coconut Meringue3 egg whites¾ cup castor sugar½ teaspoon salt1 and ½ cups desiccated coconut
Feuilletine55g butter, at room temperature60 g icing sugar (sifted)¼ teaspoon fine salt1 egg60 g flour (sifted)¼ teaspoon bicarbonate of soda
Also needed:¼ cup condensed milk ¼ cup fresh cream 80g white chocolate
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Cake Layer125g butter¾ cup castor sugar3 yolks + 1 full egg1 and ½ cups flour3 heaped Tablespoons good quality cocoa powder2 teaspoons baking powder1 cup milk
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Chocolate Cremeux 150g fresh cream150g milk3 egg yolks (60 grams)50g castor sugar150g (45%) Lindt dark chocolate
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Mirror Glaze150g castor sugar100g condensed milk¼ teaspoon cream of tartar 75g Water10g Gelatin Powder (fish)65g Water15g butter180g white/milk Chocolate (I used White)

METHOD

Pronounced ahn-truh-may.A good entremet has multiple layers- a cake layer, a crunchy layer, a mousse and a gloss.

Coconut MeringueBegin by making the coconut meringue layer.The best way to separate eggs is to have 3 bowls: Crack an egg into a bowl and use your fingers to scoop the yolk out. Pour the white into the third bowl. Repeat as necessary. Reserve yolks for the cake layer.Beat egg whites until soft peaks form.Add castor sugar and salt, and whip until glossy and stiff. Thereafter fold in coconut.
Spread onto a parchment paper-lined large Swissroll tray. Bake in a 140°c oven (preheated) for about an hour until golden and crisp through. You will know it is done when it can easily peel off the paper. Lower the oven temperature if your oven runs hot- this is best baked low and slow.Leave to cool completely then break into rough crumbles (not too fine).Store in an airtight container or ziplock packet until needed.
Feuilletine(Fee-you-teen)Next, preheat oven to 160°c. Line two large Swissroll trays with parchment paper.Beat butter, icing sugar and salt until smooth. You may use a mixer or beat by hand with a spatula.Add egg and beat until combined.Sift the flour and baking soda. Add to batter, then mix until smooth.Divide batter between the trays and use an offset spatula to spread it into a very thin, even layer over the entire surface. Bake for 8-10 minutes, rotating trays halfway through.Please watch carefully during the last couple of minutes as it can burn quickly. Start checking at 5 minutes. Again, if your oven runs hot, decrease temperature and increase baking time.
The feuilletine should be an even golden brown color across the entire surface. It should not feel soft to the touch.Remove from oven and allow to cool on baking sheet for 10 to 15 minutes. Once cool, break into rough pieces and store in an airtight tupperware.You will only need a handful or two for this recipe but it is absolutely addictive and worth the effort. Leftovers keep very well in the freezer or; you can look up other entremet recipes to use it in, it's very versatile.
CakeCream sugar and butter together until white and fluffy.Add in yolks and the egg.Add the dry ingredients (sift altogether in a bowl first) and milk. Mix until well combined, scrape down the bowl.Pour into tray (the regular large baking tray that comes with Defy ovens). Remember to first line with parchment paper. Bake in a well-preheated oven on 180°c until baked through. Mine took around 35 minutes.
Remove from oven and allow to cool completely.
Assembly 1Line 20 (circular) cupcake tray cavities with pieces of cling wrap. Next, place a (2-3 inches high x 7-8 inches long) strip of parchment/baking paper inside each cavity and staple into a collar. Please be careful of loose staples as this is for food. You could use cellotape instead.You could also use acetate/perspex instead of paper. The whole function of this is simply neatness and compaction.
Cut circles out of the cake using a round cutter- the exact size of your mould/cupcake cavity. The cake layer should not be more than one inch thick.Place it into your parchment collar, flush against the cling wrapped base.Repeat with all the others then cover and place into freezer.
Now work on the next layer:
Bring the cream and condensed milk to a simmer. Remove from the heat and add in the chopped white chocolate. Stir until well mixed. Set aside to cool.
Place all your crumbled meringue into a large bowl. Add in a handful or two of feuilletine. Now add in the chocolate mixture and mix gently until all is coated.
Divide this crunchy mixture evenly between all your cakes. Use a small drinking glass or spoon to gently compress it into an even, flat layer. You really want it to be quite flat as this will be the base of the Entremet.
Cover well and freeze it overnight.
CremeuxBring the cream and milk to a simmer in a small saucepan, on medium low heat.In the meantime, whisk together the yolks and caster sugar in a separate, heat proof bowl.Slowly pour in 1 tablespoon of the hot mixture over the yolks and sugar while continuously whisking. Keep adding a little at a time, never ceasing the whisking. Then, pour the mixture all back into the saucepan and place it back on the stove on very low heat, making sure it does not boil.Continuously stir on low heat for 5 to 10 until it just barely begins to simmer.Now pour the warm custard over your finely chopped chocolate. Leave it for a few minutes undisturbed then stir with a spatula until smooth.Cool completely with a piece of plastic touching it's surface.
Assembly 2Divide the cremeux mixture equally between 20 silicone moulds using a tablespoon. (Note: I used rose moulds but a plain shape without ridges would be far better)Place the moulds neatly into 2 large tupperwares and then set aside.
Remove the frozen cakes from the freezer. Unwrap and place on a rack.
Now push each one gently into its mould. The coconut side should be facing up.Press down lightly until the cremeux comes up the sides of the mould. Repeat with the rest.Cover tupperware and freeze overnight.
Mirror glazePour the water into the gelatin and mix with a spoon. Leave to hydrate for a few minutes.
Add the sugar, condensed milk and water to a small saucepan and heat over medium heat, stirring occasionally.When it starts to simmer remove from the heat and add in the bloomed gelatin. Stir until it dissolves.Now pour this hot mixture on top of the very very finely chopped chocolate and butter and leave undisturbed for 5 minutes.Use an immersion blender to blend until smooth. Do not lift the blender up and down as it will incorporate air bubbles.Leave the glaze to cool.
Now take cakes out of the freezer, unmould carefully and place on a rack. (Place the rack onto a tray as you can reheat and reuse the glaze that drips off.)Do this just before glazing, they should not warm up.

Once the glaze has cooled to 35°c, pour it over the frozen cakes. Leave the glaze to set for 15 minutes before using a spatula to remove the drips.Can you see your reflection? This glaze is gorgeous.
Transfer gently into cupcake wrappers or mini pastry boards. You can garnish with a light sprinkle of coconut if desired.Place into Tupperwares, then refrigerate overnight to allow to fully and gradually defrost.
Serve and savour your hard work.

POSTED ON

27 Jul 2025

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