Mini strawberries entremet

Hello 🙂

It’s the strawberries season!  It’s one of my favorite fruits! I hope you like these mini strawberries entremets!

Equipment I used :

mold: Silikomart

Mini Strawberries Entremet (6 pieces)


  • Shortbread:
    • 150g almond powder
    •  50g vegan butter
    • 1 tsp vanilla powder
    • 30g sugar
    • 1 tsp baking powder
    • Pinch of salt
  • Mousseline cream:
    • custard cream :
      • 300ml vanilla soy milk
      • 35g cornstarch
      • 45g sugar
      • 60g vegan butter
      • 1 vanilla pod
    • 100g vegan butter
  • Strawberries sauce:
    • 230g strawberries
    • 1 tsp cornstarch
    • 1 tbsp lemon juice
    • 1 tsp sugar
  • 50g fresh strawberries
  • Strawberries ganache:
  • Deco:
    • 3 Fresh strawberries
    • red edible spray


  • Mousseline cream
    • Start by making the custard cream. Put the soy milk, the cornstarch, the sugar, the vanilla pod cut in half and the seeds, in a saucepan. Put on medium heat until thickened. Cook during 1 min, then add the vegan butter away from the heat. Film and refrigerate until completely cooled.
    • Once the custard cream is cold, whisk 100g of vegan butter. When it is creamy, gradually add the custard cream. Once fully incorporated, refrigerate while awaiting assembly.
  • Strawberry sauce:
    • In a saucepan, put strawberries, cornstarch, lemon juice, and sugar. Over low heat, cook until strawberries are completely dissolved. Mix in a hand blender to make it smooth. Let cool.
    • Dice the fresh strawberries into cubes.
  • Assembly 1:
    • In the molds, put the mousseline cream, cover the edges. In the center, put a teaspoon of strawberry sauce (there must be some leftover for the ganache) and a few cubes of fresh strawberries. Cover with mousseline cream and smooth. Put in the freezer overnight.
  • Shortbread:
    • Mix the dry ingredients together. Add the margarine and mix until you have a ball of dough.
    • Spread between two sheets of baking paper. Detail cookies of the diameter of your dessert.
    • Bake 10 min at 160 ° C.
  • Ganache:
    • Melt the almond chocolate with soy milk. When it is melted, away from eat add the teaspoons of the remaining strawberry sauce. Film and refrigerate until completely cooled.
  • Assembly 2 :
    • The next day, unmold the desserts, spray with edible spray. Place each dessert on a shortbread. Whisk the ganache and Using a pastry bag fitted with a fluted tip, put some on the top of the desserts. Put half a strawberry on each piece.
    • Put it in the fridge before eating (at least 2 hours).

mini strawberry entremets

See you soon on Rose and Berries

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One Comment

  1. Beautiful —tres jolie


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