A Fancy French Dessert Made Easy: Mousse Entremet

Every year for my birthday I make myself a cake and always choose something that's way outside of my skillset so it's a real challenge. This year I chose to tackle a mousse entremet and I was so thrilled with the results I decided to share the recipe.
Triple berry mousse, cape gooseberry and brandy compote, pecan dacqouise and white chocolate and orange mirror glaze, all come together to form this delectable treat. While it is a lot of work, it's actually surprisingly easy to put together if you put in the time, and the end product is enough to impress even the most stubborn dinner guest.
Blue pigment for those interested: www.spirainc.com/
Recipe
Dacqouise:
3 egg whites
2X 1/4C Sugar
3/4C Pecans
1/4 Tsp Cream of Tartar
1 Tsp Vanilla extract (optional)
Compote:
200g Ground Cherries
2 Tsp Gelatin
1/2C Brandy
1/4C Sugar
3 Tbsn Water
Splash of lemon juice
Mousse:
2C berries
2 Tsp Gelatin
1/2C + 4 Tbsn Sugar
1 Tbsn Water
3/4 Heavy Cream
2 egg whites
Glaze:
300g sugar
200g Heavy cream
200g white chocolate
70g + 100g water
4 tsp (2 packets) Gelatin
Coconut flakes for garnish.
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[@tlowiefkcalb2415]

The moment you said "It kinda looks like a planet cut in half" I thought to myself "could you make an earth Mousse Entremet?" With different coloured layers representing the different layers of the earth, a blue mirror glaze finish and continents put on it at the end (made of edible paper, marcipan, dyed sugar, etc.) I'd love for you to try it and show us the results!

[@diegodoumecq5144]

Ah yes, an edible globe would be really neat

[@lifekillnevalives9504]

I will be a eater of worlds

[@ian_b]

Good idea!

[@trashedeggnog3858]

wait, it's all cake-

[@choppa3358]

It should be flat

[@QPint]

Happy Birthday man!!! you're one of the most underrated creators, keep at it

[@andersonbeck6805]

I second this

[@thetasteemporium]

Thanks!

[@1.4142]

he has a main channel called the thought emporium in case you didn't know

[@marle481]

i third this

[@lcdc_azuralie]

I wzs suprised to see only 3 videos on his channel, I'm waiting for more, really like this video

[@10RexTheWolf01]

I can just imagine some kid in school making this for science to represent earth. How adorable would that be?

[@kevinaprilio4456]

As pharmacy student from baker family, I really love how analytical your approaches are in making this. And the fact that you also do science honestly makes my heart melt. Happy birthday! Keep making those awesome videos.

[@rydberg-konstante6534]

so funny to hear the voice, that explained me Planck's Constant, talking about desserts

[@LyricWulf]

@@PyPylia but that's not even correct, and also a terrible use of a semicolon; the sentence was better as is. 🙃

[@rydberg-konstante6534]

@@PyPylia Hm, I would be confused to read it like this, because the "that-sentence" is just an insertion in the sentence "so funny to hear the voice talking about desserts". But I'm from Germany and English isn't my native language, so I will trust you. In German, it would be clearer to do it like this.

[@colto2312]

@@rydberg-konstante6534 so when you comma something out as you did, what it's saying to the reader is that One can skip what's inside if they choose therefore one should make sure it makes sense if One does. Only thing a college level english teacher would demerit you on is instead of the voice to use that voice. The following that would then be better suited as a whom.

[@rydberg-konstante6534]

@@colto2312 thx :)

[@_a_flipist7239]

what channel is that?

[@noob19087]

Looks great, and happy birthday! Looking at that cross section it's almost like a sunset. I'll actually be having my birthday pretty soon, too. I have a lot of lingonberries in the freezer, they'd probably work great here. And also instead of using ground cherries I'd use peach for mine. And then a simple vanilla flavoured white chocolate glaze on top, with grated dark chocolate and a few lingonberries on top for visual effect.

[@thetasteemporium]

Sounds great! Good luck

[@The_Rising_Dragon]

Happy Birthday!!!

[@Wrulfy]

it took me a moment to not read it as "Mouse Excrement"

[@berserkerlewis7089]

Thank Christ it wasn't just me 😂

[@hikaluwenzel1338]

Happy Birthday! Looks amazing. Definitely going to try it out for my self

[@ordnaelshideout]

Happy birthday! I definitely gotta give this a try.

[@Dan-yp5tk]

Happy birthday dude! All your content is amazingly inspiring; here's to us seeing you further your skills even more. 🎉🎂

[@irishcajun85]

I cackled at ‘have you brought me little cakes’ ‘yes.’

[@axolotlhappy2340]

woow that looks amazing great job!

[@neon_paradox]

OH MAN THAT LOOKS SO NICE!

[@tokalanz]

Happy birthday. I'm definitely going to try to make these.

[@mmichx]

Great video! I'm not too interested in actually making any food myself, but I still really enjoyed watching this, and definitely look forward to seeing more.

[@Miss_Trillium]

The fact this channel has been hiding from me until your recent thought emporium video is outrageous! I wish youtube showed me sooner!

[@m.raffiputra.w1361]

Happy birthday! It looks great!

[@slightgodcomplex3521]

I really love these videos, please keep them coming :)

[@josephdouglas5242]

"Made easy". I feel like your definition of easy has been seriously distorted...

[@draco18s]

Compared to some other things I've made, this is pretty straight forward.

[@FaustRoland]

The other project of this guy is genetically modified yeast to produce spider silk. His "easy" is on completely different scale.

[@thesource674]

I think its important to remember that entremet is by nature a pretty simple desert with a lot of parts. That makes it complex. Its very time consuming. That being said after making them for years some of his tips definitely give good QoL.

[@dharmadelahanty7034]

Entremets can be very complex. He stripped it down to essentially components and explained them really well. When comparing different entremets, this is fairly easy 🙄🫶🏼

[@patticameli472]

Just had to say, "😂😂😂😂😂".

[@MarianaCooks2023]

Thank you for all the detailed explanations! Really appreciate it :)

[@roxgirl44]

Wow this looks amazing! I appreciate you that you showed in your video where you've made mistakes during the process and how it could be better improved. I feel like I can relate to you because lord knows how often I try to make a dessert only to make a mistake along the way. Most videos are filmed to show perfect desserts where creators show no mistakes. Overall, appreciate you showed those parts in your video. Also belated happy birthday!

[@eurybaric]

This is awesoooome! thanks!

[@Poly_0000]

Happy birthday. Have a good one!

[@jasonjennings6686]

Thank you for this! I grow all these berries including ground cherries. I have so many. As soon as my kitchen is put back together from the slab leak, I'm going to make these! I also love Reynolds desserts. Makes me want to go to Australia just to try them

[@Afran3D]

I never knew I needed cooking vids in your classic science style, but man I need more vids. Hbd!

[@Jacob_graber]

This was excellent. Thanks for sharing.

[@niktheorginal]

Looks amazing, I might try to recreate it with some fruits from my garden. Also: Happy Birthday :)

[@Oscar-kp6ob]

I love this channel. Keep up the good work!!!

[@dakedres]

belated happy birthday to one of my favorite youtubers :)

[@tunatutuncu2221]

I love your channels dude!

[@owendavies8227]

I grow ground cherries every year in my garden. They are quite tasty and each species has a different flavor.

[@livedandletdie]

Physalis... Stop it with your Americanisms, and use the actual names that the rest of the world is using for the 70 different types of fruitbearing plants in the Physalis genus in the Nightshade family of plants. Next thing we know, you stop calling Potatoes, of the Nightshade family of plants for Potatoes and call them something ridiculous like groundfruit... Physalis is more related to Tomatoes, Potatoes, Eggplants, Tobacco, Petunias, Mandrakes and Peppers(like chili and bell peppers, not like blackpepper which is a drupe and related to cherries.), than it is with that Freestone drupe, that I'm allergic to.

[@owendavies8227]

@@livedandletdie They call it that because it looks and tastes kind of similar, with an identical culinary usage, so it's an easy comparison to make. French people call potatoes "pomme de terre" which means "apple of the ground." Physalis includes tomatillos, which I would never eat as a fruit. You would never market something by how it is made (in this case on a nightshade plant), rather how it is used and what it does for the consumer, and naming is the first step there.

[@elsonthomas673]

Absolutely amazing...keep up the good work.

[@dylano4352]

I'm so happy for that magicians clip lol

[@mirandacouey9456]

I have to make a mirror glaze cake for class this week. I love watching your video.

[@derchris1113]

Sooooo, I just discovered this channel out of the blue. I love cooking and I am always thrilled when I can take on a new challenge. Though, I am not really good at it, to be honest. I watched this and now I am about to try this out and miserably fail. But that's part of the challenge. My actual point is...I need more, more of these fantastic explanations of phenomenal recipes. I would be ecstatic if you could share some more of it with me and us! So please keep on the great work!

[@ericlotze7724]

Great Video, and Happy Birthday!

[@Squeaky_Ben]

A scientist and a chef... you are full of surprises.

[@prithviquantum3777]

Your amazing happy birthday dude as you can tell I'm fan😂 Imma try this

[@brycemw]

That looks amazing! I wish that I had half of the equipment you used to make it. Thanks for making amazing content like always!

[@thetasteemporium]

Honestly the whole thing can be made with way less equipment, it just makes it go faster and looks nicer on camera. Food processor can be replaced by just crushing the nuts by hand with a mortar and pestle. Stand mixed can be replaced by a wisk and some arm effort or a cheapy hand held electric wisk. And induction stove can be replaced by any stove. Piping bag can just be a ziplock with the tip cut off. Glad you enjoyed though!

[@updowne-1224]

Another awesome video on the new channel!

[@haydennorris2913]

Happy Birthday Justin!

[@Geriato]

Wow this recipe is awesome and beatiful at the same time! Instantly subscribed.

[@fernandomartin9190]

What a nice channel I got recommended. Subbed, keep up this the pace and the style, really enjoyable!

[@mr.a.milksnake5066]

"A splash of lemon juice" Lemon juice: *GLUG GLUG GLUG GLUG GLUG GLUG*

[@balamx2802]

It's a good thing he didn't use lemon juice. Instead, he used ReaLemon, which is a battery acid.

[@applesauce4748]

TWO SHOTS OF VODKA

[@yellowman5334]

@@balamx2802I was astounded seeing the bottled lemon juice

[@awesomefeldmanfamily]

Happy birthday!

[@tarkin6226]

I live for those videos.

[@MrMertz]

Happy Birthday, dude!

[@rysea9855]

Happy Birthday!! Love your videos

[@irurouni]

Precise directions, homey, realistic looking process and product and a craftsman who is proud of his work.... thank you for sharing your journey.

[@CanadasElite]

This looks delicious and I have to make it now

[@evanswonderland2955]

looks good. probably going to try each step as a separate recipe, maybe eventually attempting the whole thing.

[@blackstenor3209]

you prononce entremet so nicely for and english people, france is proud of you dude :)

[@maylineencuisine6522]

Bravo ! Greeting from France, love U 😘😘😘😍❤️❤️👍

[@stijn2472]

The dessert looks great! And btw, happy birthday man!

[@ellioa3978]

Happy birthday! And I love the magicians reference😁

[@incidentlyaniguana2193]

I really interested in this channel. Would love to see more content.

[@itsmeliska1186]

Oh my God! I was so happy when you said it's gluten free haha. I started the video thinking "ah looks nice so I'm gonna watch but probably I couldn't eat it :/" and surprise, I can! 😅 awesome work ❤️

[@Zantrop64]

Happy bday mate

[@hareldor9948]

Not only is one of my favorite science KZbinrs doing baking videos, but he's also posted one of the most approachable mirror glaze entremet recipes I've seen? I'm absolutely infatuated. Have you attempted opera cake before?

[@catfish513]

This is awesome! I love both of your channels and I hope I can be like you after I graduate tbh.

[@dumbledazzjones]

Omg yes, we love The Magicians

[@crepette1396]

I'm definitelly making this for my birthday

[@kagamer21]

HAPPY BELATED BIRTHDAY!

[@prometheus4203]

I Made this for my Mom at her Birthday she loved it thanks Here is a sub

[@Nono-hk3is]

HBD!

[@Steve-uu7yx]

also happy B-day! great video!

[@BrainStormAcres]

Really good job on this dessert! Time to see if we have any piping bags left. In the meantime, we’re out of dark chocolate ice cream so it’s on the schedule today.

[@LynsBeauty]

it lok so yummy happy birthday

[@jimphubar]

Yum!

[@lockwoowanimations4765]

best chef and genius on you tube make more videos

[@matheusbatista603]

You are an amazing creator. This recipe scared me but I want it so bad

[@bobrobertsNotUrBob]

Very cool, I would make them like sunrise/sunset colours

[@halyoalex8942]

Hey, you've got the same kind of compactible measuring cups I do! Neat.

[@BrickOfDarkness]

Happy birthday

[@tomt.8387]

This is about 100x as much effort as I am willing to put in to create a dessert.

[@EnglishAnimeUploader]

Hi, I like the video, but here's some tips which I saw: 1: When you make merengue, it has to be stiffer, untill peaks form that do not fall down. 2: You had air whipped into your egg-whites and then used a whisk to "make family" with the compote mixture (you changed to a spatula in the next segment i saw, not sure if intentional.) Keep making these, i've subbed.

[@davidradulovic9034]

You've achieved the teacher's dream - you made something very complicated be much more achievable for whoever decides to follow in your footsteps. Thank You.

[@Bljat-so4qy]

Damn that made me so hungry thanks… I need more ples

[@10RexTheWolf01]

At some point I'm just gonna have a tea party and make all these treats and just.....

[@hairlineshinobi2136]

And then eat all of them yourself. Yeah i'd do the same.

[@ZesilinaNewborn]

i wish you a very late happy birthday!!

[@bartek102842]

Amazing 🙉🙉

[@rallen2410]

Fantastic video keep it up

[@Scipiworld]

Looks awesome. Happy Birthday! Possible fun idea, although I'm sure its been done before, but cola recipe from Dr.Stone could be interesting.

[@CrisisRoss]

[@iluvpwny7565]

His voice make a cooking video looks like a science documentary :)

[@StellarMoig]

I'M CELIAC - THESE LOOK GREAT. Happy Birthday!

[@iceninja3562]

U are awesome!

[@Sodabowski]

Well I didn’t know you also had a cooking channel. Joyeux anniversaire!

[@daydreamer9633]

Happy birthday bro Im impressed that you watch shokugeki no soma 💪

[@CodemasterJamal]

fancy....but, definitely not easy. This takes real craft to even attempt a recipe like this. Great job.

[@nesa1126]

Happy birthday mr crazy science guy

[@franshendrix7186]

Happy birthday, I'd recommend you try some Austrian classics deserts. You can go with the famous Sacher Torte of Apfel Strudel, or you can try some lesser known recipes like Töpfen palatschinken (i love these) or Franz Joseph torte. If you need help finding recipes, you need only ask.

[@ericlotze7724]

8:37 Brought to you by, r/fondanthate

[@ericlotze7724]

it is legit nasty though lol

[@thetasteemporium]

It's the hill I choose to die on. Fondant is cake cancer and I will scream it from the hilltops until people learn to use literally anything else. My rule is, if it looks good, but tastes bad, why is it on my plate.

[@isabellamorris7902]

Happy birthday! The ground cherry is also called the physalis, which I think is a really cool name.

[@TilmanBaumann]

With your background, I would have thought you would use weight units instead of volumetrics in your recipe.

[@thetasteemporium]

I use mass when precision is needed. Volume is usually faster.

[@ericlotze7724]

@@thetasteemporium You used the FILTHY inches too...

[@RatRatRattyRatRat]

@@ericlotze7724 eagle head per square donut

[@cumpelo]

The Magicians, ahh yes a fine choice for baby cakes.

[@toastedvegemite9963]

Shit I live this channel soooooo much, please keep up the work. Love from 🇦🇺

[@sarapenalballorente3040]

Que bueno , por Dios.

[@Piffle57]

Of course it's cake, everything's cake