Oreo Entremets

Preparation

Step 1

Start by preparing the crunchy base. Separate 16 Oreo cookies: carefully remove the white cream filling and set it aside. Crush the remaining dark cookies in a food processor or in a freezer bag with a rolling pin until you get a fine powder. Mix this powder with the melted butter until you get a wet sand texture. Line the bottom of a 20 cm entremets mold with this mixture and press firmly with the back of a spoon. Refrigerate for 30 minutes.

Step 2

Prepare the white chocolate mousse. Soak the gelatin sheets in a bowl of cold water for 10 minutes. Meanwhile, heat the milk and 100 ml of heavy cream in a saucepan over low heat. Break the white chocolate into small pieces in a mixing bowl, pour the hot milk over it, and stir until smooth. Squeeze out the gelatin and stir it into the still-warm ganache until fully dissolved. Let it cool to room temperature.

Step 3

In a large bowl, whisk the mascarpone with the powdered sugar and vanilla extract until smooth and creamy. Fold in the cooled white chocolate ganache. In another bowl, whip the remaining 300 ml of cold heavy cream into stiff peaks using an electric whisk. Gently fold the whipped cream into the mascarpone mixture in three stages, using a spatula with bottom-to-top motions to keep the mousse light and airy.

Step 4

Roughly crush the remaining 8 Oreo cookies (keeping the cream filling) and set a few aside for decoration. Fold the crushed pieces into the mousse. Pour half of the mousse over the chilled crunchy base. Distribute small dollops of the reserved white cream filling on top, then cover with the remaining mousse. Smooth the surface with a spatula.

Step 5

Refrigerate the entremets for at least 4 hours, ideally overnight. The mousse should be firm to the touch. For perfect unmolding, run a hairdryer around the mold or wrap it in a warm towel for a few seconds. Carefully unmold onto a serving plate.

Step 6

Decorate the entremets with the reserved halved Oreo cookies, white chocolate shavings, and optionally a drizzle of dark chocolate sauce. Serve well chilled. This dessert keeps for 2 to 3 days in the refrigerator but is best enjoyed the same day or the day after to maintain its crunchiness.