Pumpkin Entremets
🛠 Equipment
- 8-inch entremets ring
- Stand mixer
- Saucepan
- Whisk
- Candy thermometer
- Spatula
🛒 Ingredients
| 300 g | Pumpkin purée | |
| 4 | Eggs | |
| 120 g | White sugar | |
| 80 g | Flour | |
| 60 g | Unsalted butter | |
| 30 cl | Heavy cream (30% fat) | |
| 6 | Gelatin sheets | |
| 1 tsp | Gingerbread spice mix | |
| 150 g | White chocolate | |
| 10 cl | Sweetened condensed milk |
Preparation
Step 1: Make the pumpkin sponge
Preheat the oven to 350°F (180°C). Separate the egg whites from the yolks. Whisk the yolks with 60 g of sugar until pale and fluffy. Add 100 g of pumpkin purée and the gingerbread spice mix, then gently fold in the sifted flour.
Whip the egg whites to stiff peaks with the remaining sugar. Fold them into the batter gently with a spatula. Pour into a lined 8-inch entremets ring and bake for 20 minutes. Let cool.
Step 2: Prepare the pumpkin mousse
Soak 4 gelatin sheets in cold water. Heat 200 g of pumpkin purée with 40 g of sugar in a saucepan. Remove from heat, add the squeezed gelatin, and stir until dissolved. Let cool.
Whip the cold heavy cream to stiff peaks. Gently fold it into the cooled pumpkin purée in three additions, lifting the mixture with a spatula to keep it airy.
Step 3: Assemble the entremets
Place the pumpkin sponge at the bottom of the entremets ring. Pour the pumpkin mousse on top, filling the ring completely. Smooth the surface with a spatula. Freeze for at least 4 hours (ideally overnight).
Make sure the surface is perfectly flat for a flawless glaze.
Step 4: Make the mirror glaze
Soak 2 gelatin sheets in cold water. In a saucepan, heat the condensed milk with 50 g of sugar and 5 cl of water. Bring to 217°F (103°C), then remove from heat and add the chopped white chocolate and squeezed gelatin.
Blend with an immersion blender without creating bubbles. Let cool to 95°F (35°C).
Step 5: Glaze the entremets
Unmold the well-frozen entremets and place it on a wire rack over a tray. Pour the glaze at 95°F (35°C) in one steady motion over the entremets, starting from the center. The glaze should coat it entirely.
Let the excess drip off, then carefully transfer the entremets to a serving plate using a spatula.
Step 6: Decorate and serve
Decorate with caramelized hazelnut pieces, a pinch of fleur de sel, and an edible gold leaf for elegance. Refrigerate until serving time.
Remove the entremets 20 minutes before serving. Cut with a knife dipped in hot water and wiped dry for clean, perfect slices.
💡 Tips & variations
- Use well-drained pumpkin purée (roasted rather than boiled) to prevent the mousse from being too runny.
- The mirror glaze must be used at exactly 35°C — not too hot, not too cold for a perfectly smooth finish.
- Prepare this entremets the day before: it tastes even better after a night in the fridge.
- Vary the spices to your taste: cinnamon, ginger, nutmeg, and cloves pair beautifully with pumpkin.
❓ Frequently asked questions
How long does this recipe take?
6h (45 min prep).
How many servings does this make?
10 servings.
How difficult is this recipe?
medium.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
