Halloween Entremet 1

Halloween EntremetHalloween marks the beginning of the busy pastry schedule that runs through Mother’s Day.  In order to keep our sanity, it is best to have fun with it and embrace this holiday in all of its costumed glory.  There are few things more magical than a display case filled with classic seasonal treats and elaborate showpieces.  Today I offer a Halloween entremet featuring a crunchy caramel popcorn layer, candy corn mousse, salted popcorn sponge cake, and a delicious white chocolate and orange glaze.    Happy Haunting!

Candy Corn Mousse
Yields 32
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  1. 4 ounces whole milk
  2. 6 ounces candy corn
  3. teaspoon salt
  4. 10 ounces white chocolate
  5. 4 ounces mascarpone cheese
  6. 8 ounces heavy cream
  1. Heat the milk, candy corn, and salt together until the candy starts dissolving and the milk is scalded.
  2. Pour over the white chocolate and blend until completely smooth
  3. Place film wrap directly against the surface of the ganache and let cool until thick like pudding
  4. Separately, whip the cheese and cream together to medium peak.
  5. Fold the whipped cream with the ganache until completely uniform.
  6. Use as desired.
  1. If the cheese makes it seem too rich, just use heavy cream instead
Joe the Baker http://www.joe-the-baker.com/

About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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