Bailey’s white chocolate entremet

March 21, 2012

I’m a sucker for reality TV. I’m also one of THE biggest fans of Lifestyle Food and any cooking show in general. SO, when Top Chef – the show that combines my love for reality and obsession for food – aired their spin-off show “Top Chef – Just Desserts”, I was more than a little excited. It is from Season 2 of said show that I have drawn my inspiration for March’s Sweet Adventures Blog Hop – Layer upon Layer. One episode in particular, there was a challenge where the chef’s had to create an Entremet, a multi-layered mousse-based cake with various complementary flavours and varying textural contrasts.

As I watched it, ray of light shone in my lounge-room, right on my temple and the foodie Gods harmonised in unison “ahhhhhhhhhhh”. Ok that may not have happened, but I did turn to Stud like an excited 5 year old screaming “I need to make that!!!” As per usual, I got an “Ok honey” in a rather monotone voice.

A lot of though has gone in to this entremet. I even drew myself a little diagram to get my head around how it might look.

I wanted there to be a baileys element. Stud loves Baileys and I haven’t done anything Baileys flavoured for ages so being the bestest wife ever, I am dedicating this to him. Nawwwww ;) lol.

So, with the major component being the mousse, I decided to do a Bailey’s mousse. Not content with doing the regular chocolate outer, I wanted to make the mousse a white chocolate Bailey’s mousse. I feel like it’s a little more dramatic when you cut in to something white to reveal darker innards. Is that just me? Oh well, it’s my dessert and I’m going with it.

There’s always a cake element. Be that sponge, dacquoise, basic cake. I decided to go with a dacquoise as I had never made one before and was excited to try the texture.

Then there’s the cream. I want crunch. How can one incorporate crunch? Hmmmm. Praline!! YEAH BOI! So with limited resources, I actually used some crushed up Daim Bars and mixed them with some cream. Her presto – praline cream my friends :D

Entremet’s are no joke. They’re a lot of fiddling and a lot of planning, but they are well worth the effort in “oooh”’s and “ahhhhh”’s alone. Don’t even get me started on the flavour! Needless to say that I had one happy husband.

Thanks to the lovely Kitchen Crusader for hosting this months blog hop. If you’re a food blogger and you have a tres fab layered dessert, then what the hell are you waiting for? Join the hop!

Chocolate dacquoise


130 g almond powder
150 g icing sugar
2tbs cocoa powder
5 egg whites
100 g sugar


Mix together almond powder, 150g icing sugar and cocoa powder (sift).

Whisk egg white until soft peaks and gradually add 100g sugar until at meringue stage. Fold meringue in to almond mixture and bake at 180° for around 25 minutes, checking after 15 minutes though as ovens may vary.

Baileys white chocolate mousse

450g white chocolate, chopped or broken in small pieces – I used chips but they took a little while longer to melt
4 tablespoons butter
1 cup Baileys Irish Cream
3 tablespoons white granulated sugar
6 large egg yolks
Bowl of ice water
2 1/2 cups heavy whipping cream, whipped (Tip: very cold cream whips easier!)

Bring a saucepan with an inch of water in it to a simmer. Reduce the heat to low. Place the chocolate, butter,  and a 1/2-cup of the Bailey’s into a medium mixing bowl, and place over the hot water. When the chocolate and butter are melted, stir to combine, and remove from the heat.

In another heavy-bottomed saucepan, whisk together the sugar, egg yolks, and rest of the Bailey’s. Cook, stirring constantly over a low heat for about 2-3 minutes.

When ready, whisk the egg mixture into the chocolate mixture. Once combined, place this bowl over the bowl of ice water to cool. Stir occasionally; mixture needs to be cool to the touch.

With a spatula, fold in the whipped cream, and set aside until ready to use (not in the fridge).

Praline cream

2 cups heavy cream
Roughly 5 large Daim Bars

Add Daim Bars to food processor and pulse until crumbed.

Whip cream to stiff peaks and fold through the Daim crumbs. Set aside.

Entremet assembly

Slice dacquoise in half and tidy up any rough edges.

Using the ring from a spring form tin (opened and extended, not tightened), place one of the slices of dacquoise in to the ring – there should be about a centimetre around the edges to allow for mousse.

Poor the mousse oven and allow it to go down the sides. You should have about a centimetre layer on top of the dacquoise.

Carefully place the Daim Bar cream over the mousse, ensuring not to let it sink down to the cake as the mousse is still not set. Should be the same circumference as the cake.

Pour another layer of mousse.

Repeat until you get to the top of the ring, the last layer must be mousse.

Leave in the fridge to set overnight.

Related Posts Plugin for WordPress, Blogger...

Tags: , ,

Leave a Reply

Your email address will not be published.

That’s me!


Connect with me!

What’s on my shelf?


These views are mine and mine only. I don't claim to be any kind of professional food critic, I just know what I do and don't like and express accordingly. Please contact me first if you wish to use any of my images for another purpose.