Strawberry Mousse Domes – Strawberry Mousse Entremet

These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. This simple and easy recipe makes a fresh, light and luscious strawberry mousse with a pastry cream insert, served on a hazelnut crust, topped with a dash of strawberry coulis. A great dessert to show off your dessert skills.

Strawberry Mousse Domes, with Pastry Cream Insert and Strawberry Coulis

What do you do when you want to show off your dessert skills. You take something as simple as a strawberry mousse and complicate it with a few more additions!! I’m not joking!

So, if you love desserts you will love these strawberry mousse domes. They are really simple and easy to make. The only problem is that it involves a bit of planning ahead of time and a few others to jazz it up a bit.

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

Eggless vs Classic Recipe

Today I am keeping this recipe simple and easy, so I have used the eggless vanilla pastry cream as my base. I shared the eggless version in more details in this post here. But you can also use my classic vanilla pastry cream made with egg yolks and you can find the full recipe for that here – Classic Vanilla Pastry Cream. This recipe used agar-agar because it’s a vegetarian substitute for gelatin but feel free to use regular gelatin instead.

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

Recipe – Strawberry Mousse Domes with Pastry Cream Inserts and Strawberry Coulis (Save)

For the Hazelnut Cookie Crust

• Hazelnut meal – 50 grams
• All-purpose flour – 120 grams
• Unsalted butter – 75 grams
• Brown sugar – 75 grams
• Vanilla extract – 1/2 tsp
• Milk – 1 tbsp (if needed)

For the Vanilla Pastry Cream

• Milk – 500 ml
• Sugar – 50 grams
• Cornstarch/Cornflour – 4 tbsp
• Vanilla bean paste – 1 tsp

For the Strawberry Mousse

• Vanilla pastry cream (above)- 1 cup
• Strawberries – 2 cups
• Sugar – 1/3 cup
• Lemon juice – 1/2 tsp
• Gelatin or agar-agar- 2 tsp
• Water – 2 tbsp
• Whipping cream – 1 cup
• Pink gel food color – 1 drop

For the Strawberry Couli

• Strawberries – 1 cup
• Water – 2 tbsp
• Sugar – 2 tbsp
• Clear vanilla – 1/2 tsp (optional)

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

Method

For the Hazelnut Cookie Crust

• Cream butter and sugar until light and fluffy
• Add vanilla – combine well
• Add hazelnut meal and flour – combine well
• If the mixture is still crumbly add milk just enough to form a dough.
• Wrap in cling film and chill until firm
• Preheat oven at 180 c / 360 F
• Roll into a 1/4 inch thick sheet on a lightly floured surface
• Cut cookie disc the same size of the domes (I used 3 inch round cookie cutter)
• Place on a baking tray
• Bake in a preheated oven for 8 to 10 mins until lightly golden
• Cool completely on a cookie rack before you store in an airtight jar.

For the Vanilla Pastry Cream

• Combine cold milk, sugar, and cornstarch together in a heavy saucepan
• Cook on medium heat until the milk comes to almost boil.
• Lower the heat to low and continue to stir until the mixture gets thick and cooks the back of a wooden spoon
• Add vanilla and remove from heat.
• Pour in a clean bowl wrapped in cling wrap to cool

Prepare the Vanilla Pastry Cream Domes

• Use a 1 1/2 inch semi-circle dome for the vanilla pastry cream
• While still warm or room temperature pour into the domes silicon molds
• Smooth the top, cover with cling wrap and place in the freezer until firm.
• Save remaining one cup vanilla pastry cream for the strawberry mousse below.

Strawberry Mousse Domes with pastry cream inserts and strawberry coulis

For the Strawberry Mousse

• Blend the strawberries until smooth
• Place strawberries and sugar on medium-low heat
• Cook until the strawberries cook down to almost half the original volume (1 cup)
• Remove from heat – keep warm
• Dissolved the gelatin or agar-agar  in 2 tbsp water  – heat in the microwave until dissolved (read notes)
• Add gelatin/agar-agar mix to the strawberry mixture – let cool slightly
• While still room temperature – strain thru a sieve and set aside.
• Add remaining vanilla pastry cream and mix thoroughly
• Whip the cream to soft peaks
• Gently fold into the strawberry mixture
• Add gel food color until well combined.

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

Prepare the Strawberry Dome

• Use a large 3-inch dome silicon mold
• Pour some mousse in the dome
• Insert the vanilla pastry cream dome we created above
• Shake the mold to help the insert sink in
• Top with more strawberry mousse
• Use a spatula to level the top and scrape any excess.
• Place in the freezer until firm (about 2 to 3 hours)

Strawberry Mousse Domes, Strawberry Entremets, Filled Strawberry mouse domes

For the Coulis

• Blend strawberries until smooth.
• Add water, sugar, and strawberries in a heavy based saucepan
• Cook on low until the strawberries are cooked completely.
• Add the vanilla extract (if using)
• Strain thru a sieve
• Pour into a clean bowl
• Chill in the fridge until completely cold and thick

Assemble

• When the strawberry mousse domes are firm
• Invert the silicon molds to remove them from the mold
• Place each dome on the prepared hazelnut cookie crust
• Top with a teaspoon of thick strawberry coulis –
  Alternatively, you can glaze the whole dome with a pouring consistency strawberry coulis before you place it on the cookie crust.
• Garnish with a slice of strawberry or mint leaf.
• Let thaw in the fridge for an hour before you serve so the mousse is soft not frozen.
• Enjoy!

Strawberry Mousse Domes with Pastry Cream Insert and Strawberry Coulis

Strawberry Mousse Domes with Pastry Cream Inserts and Strawberry Coulis

Author: Veena Azmanov

These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. This simple and easy recipe makes a fresh, light and luscious strawberry mousse with a pastry cream insert, served on a hazelnut crust, topped with a dash of strawberry coulis. A great dessert to show off your dessert skills.

 

4.95 from 19 votes

Print Pin Rate

Course: Dessert

Cuisine: French

Keyword: Strawberry Entremets

Adjust Servings Here: 12 servings

Calories: 206kcal

Prep Time: 45 mins

Cook Time: 30 mins

Total Time: 5 hrs 15 mins

Ingredients

For the Hazelnut Cookie Crust

• 50 grams Hazelnut meal
• 120 grams All purpose flour
• 75 grams Unsalted butter
• 75 grams Brown sugar
• 1/2 tsp Vanilla Extract
• 1 tbsp Milk if needed

For the Vanilla Pastry Cream

• 500 ml Milk
• 50 grams Sugar
• 4 tbsp Cornstarch/Cornflour
• 1 tsp Vanilla bean paste

For the Strawberry Mousse

• 1 cup Vanilla pastry cream see above
• 2 cups Strawberries
• 1/3 cup Sugar
• 1/2 tsp Lemon Juice
• 2 tsp Gelatin or Agar-Agar
• 2 tbsp Water
• 1 cup Whipping cream
• 1 drop Pink gel food color

For the Strawberry Couli

• 1 cup Strawberries
• 2 tbsp Water
• 2 tbsp Sugar
• 1/2 tsp Clear vanilla - 1/2 tsp optional

Metric - US customary

Instructions

For the Hazelnut Cookie Crust

• Cream butter and sugar until light and fluffy
• Add vanilla - combine well
• Add hazelnut meal and flour - combine well
• If the mixture is still crumbly add milk just enough to form a dough.
• Wrap in cling film and chill until firm
• Preheat oven at 180 c / 360 F
• Roll into a 1/4 inch thick sheet on a lightly floured surface
• Cut cookie disc the same size of the domes (I used 3 inch round cookie cutter)
• Place on a baking tray 
• Bake in a preheated oven for 8 to 10 mins until lightly golden
• Cool completely on a cookie rack before you store in an airtight jar.

For the Vanilla Pastry Cream

• Combine cold milk, sugar, and cornstarch together in a heavy saucepan
• Cook on medium heat until the milk comes to almost boil.
• Lower the heat to low and continue to stir until the mixture gets thick and cooks the back of a wooden spoon
• Add vanilla and remove from heat.
• Pour in a clean bowl wrapped in cling wrap to cool

Prepare the Vanilla Pastry Cream Domes

• Use a 1 1/2 inch semicircle dome for the vanilla pastry cream
• While still warm or room temperature pour into the domes silicon molds
• Smooth the top, cover with cling wrap and place in the freezer until firm.
• Save remaining one cup vanilla pastry cream for the strawberry mousse below.

For the Strawberry Mousse

• Blend the strawberries until smooth
• Place strawberries and sugar on medium-low heat
• Cook until the strawberries cook down to almost half the original volume (1 cup)
• Remove from heat - keep warm
• Dissolved the gelatin or agar-agar  in 2 tbsp water  - heat in the microwave until dissolved (read notes)
• Add gelatin/agar-agar mix to the strawberry mixture - let cool slightly 
• While still room temperature - strain thru a sieve and set aside.
• Add remaining vanilla pastry cream and mix thoroughly
• Whip the cream to soft peaks
• Gently fold into the strawberry mixture 
• Add gel food color until well combined.

Prepare the Strawberry Dome

• Use a large 3-inch dome silicon mold
• Pour some mousse in the dome
• Insert the vanilla pastry cream dome we created above
• Shake the mold to help the insert sink in
• Top with more strawberry mousse
• Use a spatula to level the top and scrape any excess.
• Place in the freezer until firm (about 2 to 3 hours)

For the Coulis

• Blend strawberries until smooth.
• Add water, sugar, and strawberries in a heavy based saucepan
• Cook on low until the strawberries are cooked completely.
• Add the vanilla extract (if using)
• Strain thru a sieve
• Pour into a clean bowl
• Chill in the fridge until completely cold and thick
• Assemble
• When the strawberry mousse domes are firm
• Invert the silicon molds to remove them from the mold
• Place each dome on the prepared hazelnut cookie crust
• Top with a teaspoon of thick strawberry coulis - Alternatively you can glaze the whole dome with a pouring consistency strawberry coulis before you place it on the cookie crust.
• Garnish with a slice of strawberry or mint leaf.
• Let thaw in the fridge for an hour before you serve so the mousse is soft not frozen.
• Enjoy!

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Nutrition Information

Serving: 129grams | Calories: 206kcal | Carbohydrates: 24g | Protein: 3.4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 0g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 67mg | Potassium: 0mg | Fiber: 2g | Sugar: 13g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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