Nine new individual entremets – realistic nuts and fruits with whipped ganache, fruit fillings and crunchy layers hidden inside, each finished in a thin, glossy chocolate coating. The flavours are warm and autumnal, and they are a beautiful way to refresh your existing range.
Our customers’ favourites are the Coconut and the Cacao Bean. Fruit lovers adore the Apple Crumble, and if you like a little tang, the Passion Fruit and Key Lime Pie are perfectly balanced. There’s a flavour here for everyone.
✦ Cacao Bean – whipped chocolate ganache, dark chocolate ganache, cocoa nib crunch, brownie base
✦ Coconut – coconut whipped ganache, frozen coconut cremeux, almond-coconut crunch, textured milk chocolate coating
✦ Coconut Rafaello – the same coconut entremet in white chocolate, rolled in coconut, with an optional whole almond inside
✦ Hazelnut – hazelnut praline whipped ganache, liquid praline centre, almond streusel, caramel-streaked coating
✦ Apple Crumble – vanilla whipped ganache, brown butter cinnamon apple filling, almond streusel
✦ Peach – vanilla whipped ganache, brown butter vanilla peach confit, streusel, red blush finish
✦ Peach & Plum – our tested favourite: half peach, half plum confit with brandy, perfectly balanced
✦ Passion Fruit – exotic passion fruit ganache, mango and passion fruit coulis (Ultratex or NH pectin version)
✦ Key Lime Pie – exotic whipped ganache, lime curd with white rum, almond streusel
Please note: this is a PDF recipe collection only – no video lessons. It’s designed for more experienced bakers and for graduates of our fruit entremet courses. Beginners are very welcome to try too.
🎁 BONUS
Common mistakes and how to avoid them – 15 practical troubleshooting tips, including a detailed guide to why coatings crack and how to prevent it.
🍽️ What you’ll receive
📄 A 69-page PDF recipe collection, readable on phone and computer
🧁 9 complete recipes, all quantities in grams
📸 Photos of each entremet, including cross-sections
🧊 Mould list with volumes, plus how to adapt any recipe to your own moulds
🌡️ General principles, plus storage, freezing and thawing guidelines
💡 Notes, tips and a troubleshooting guide
