I’ve been wanting to make these gorgeous layered mousse cakes since my first visit in Paris many years ago. Their precise symmetrical layering and shiny glaze are nothing less than works of art. There are so many directions you can take these cakes to. From balanced flavor variations, colors and glazing all the way to many options of texture contrast, the possibilities are endless.

Then, a few weeks ago, I walked into my I’m-seriously-addicted-and-it’s-almost-my-birthday-just-sayin’ cooking store in Amsterdam, Duikelman to stock up on vanilla bean paste  (seriously, what’s up with the price increase, Madagascar?) Anyway, I ended up with getting a lovely gift from Wouter, who is my favorite person there (although they are seriously all extremely kind, patient and knowledgeable).

I got this Silikomart eclipse mold to try out, it’s made from a white base and a clear ring that comes on top. It’s 100% food safe silicone, non stick, and can be used in the oven or for freezing (temperature resistance -60C to +230C (-76F to +446F )


  • For the Hazelnut Sable Breton
  • 38grams (1.3 oz) unsalted butter, room temp
  • 38grams (1.3 oz) dark brown sugar
  • ¼ tsp salt
  • ¼ tsp instant coffee
  • 1 egg yolk
  • 50grams (1.8 oz) flour
  • 50grams (1.8 oz) finely ground hazelnuts
  • 4grams (0.14 oz) baking powder
  • For the Chocolate Ganache
  • 75 grams (2.6 oz) grams dark chocolate (70%)
  • 12 grams (0.4 oz) unsalted butter
  • 6 grams (0.2 oz) honey
  • 1 tsp vanilla extract
  • 72 grams (2.5 oz) heavy cream
  • For the Caramel Mousse
  • 7 grams (0.25 oz) gelatine
  • 37ml water
  • 150g sugar
  • 52grams (5.3 oz) glucose or corn syrup
  • 67ml water
  • ¼tsp salt
  • 190grams (6.7oz) + 375grams (13.2 oz) heavy cream
  • 2 egg yolks
  • For the Espresso Caramel Glaze
  • 6grams (0.2 oz) gelatine
  • 30ml water
  • 20ml milk
  • 15grams (0.5 oz) cornflour
  • 250grams (8.8 oz) granulated sugar
  • 80ml espresso
  • 200ml heavy cream


  1. For the Hazelnut Sable Breton
  2. Preheat over to 170°C (340 °F) and line a baking pan with parchment paper. Lightly grease
  3. a 14cm (5.5inch) ring with butter and place it on the parchment paper
  4. In your stand mixer with beater attachment, beat together butter, sugar, salt and instant coffee. Mix until smooth.
  5. Add yolk and mix until combined. Then add flour, ground hazelnut and baking powder. mix until just incorporated
  6. Transfer the dough into the ring and lightly press down with your thumbs to receive a smooth surface, about ½ cm (0.2inch) thick
  7. Place in the middle rack of your oven for 10-15 minutes, until it's evenly golden. Let cool for 10 minutes and transfer to a rack to cool completely. When it reaches room temperature, use a long serated knife to cut in the middle to form two round layers. Set aside.
  8. ...............................

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