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Strawberry Mousse Domes with Pastry Cream Insert

Published - Update - Veena AzmanovWords - 2022 words. About 11 minutes to read this article. This post may contain affiliate links to Amazon and other sides. This blog generates income via ads.

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Strawberry Mousse Domes Entremets

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.

A Pinterest Optimized Image for this entremet dessert Strawberry Mousse Domes with pastry cream insert and strawberry coulis
Homemade Mousse, Strawberry Dome Entremets with pastry cream inserts,

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.

About this Strawberry Dome Entremets

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 detail 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. And yet, feel free to use regular gelatin instead.

The good news - all the elements of this dessert can be made ahead of time and then assembled just at the right time. For example

  • You can make this delicious hazelnut cookie crust ahead of time. Either bake the cookies and save them in a cookie jar for later use, or chill the dough until you are ready to bake the cookies.
  • The vanilla pastry cream domes can be made ahead of time and stored in the freeze - They will last in the freezer at least a week.
  • The strawberry mousse can be made ahead - just don't add the gelatin until you are ready to pour into the mold
  • Strawberry coulis is a treat on its own - make head;  better yet make more.. it will store in the fridge for a week. They are great to pour on pancakes and waffles, desserts and ice creams.
An image showing the vanilla pastry cream insert inside the strawberry mousse dome with the hazelnut cookies crumbled when cut
Homemade Mousse, Strawberry Dome Entremets with pastry cream inserts,

Ingredients and substitutes - (Save/Pin)

  •  Hazelnut meal - A nut meal is basically just ground nuts. These are available commercially, but can be easily made at home in a food processor. I am using hazelnuts here, and yet you could substitute with any other nuts that you love and will pair well with strawberry.
    If you make nut meal at home in a food processor, add a little of the sugar or flour from the recipe to keep it dry, so the oils that are released from the nuts will not make a paste instead of a meal.
  • Brown sugar - I love the combination of brown sugar with hazelnuts. And yet, you can use the same quantity of white sugar just as well.
  • Cornstarch - I am making an eggless vanilla pastry cream and so I'm using cornstarch instead of egg yolks. This helps thicken the milk and give us the consistency of pastry cream.
  • Strawberries - These are in season at the moment, so I have used fresh here, but frozen works just as well. Having said that, the strawberries can also be substituted with other berries such as raspberries or blackberries.
  • Pink food color - The strawberries don't make the mousse a nice bright pin color. So, I prefer to add a drop of pink food color gel to enhance the color. Feel free to omit the color if you prefer the natural color.
Front view of the prertty Strawberry mousse Domes with pastry cream inserts garnished with a sugar blossom
Homemade Mousse, Strawberry Dome Entremets with pastry cream inserts,

How to make strawberry mousse domes with pastry cream inserts and strawberry coulis (Save)

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

  • In a heavy saucepan, combine cold milk, sugar, and cornstarch.
  • 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.
Progress Shot - this is the Strawberry mousse in a pot with a little gel food color.
Homemade Mousse, Strawberry Dome Entremets with pastry cream inserts,

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 the remaining one cup vanilla pastry cream for the strawberry mousse below.
Progress shot of the vanilla pastry cream dome frozen to be inserted in the strawberry mousse dome
Homemade Mousse, Strawberry Dome Entremets with pastry cream inserts,

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 through 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.
Progress shot of the making of the strawberry mousse dome showing the pastry cream insert in the strawberry mousse dome.
  • 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).
Progress Shot of the Strawberry Mousse Domes ready to be frozen
Homemade Mousse, Strawberry Dome Entremets with pastry cream inserts,

For the Coulis

  • Blend strawberries until smooth.
  • In a heavy base saucepan, add water, sugar, and strawberries.
  • 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.
This is the making of the Strawberry Coulis that needs to be cooked until thick for the strawberry Mousse Dome
Homemade Mousse, Strawberry Dome Entremets with pastry cream inserts,

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!
These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. This simple and easy recipe make 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 - Perfect Strawberry Entremets

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A Pinterest Optimized image for the Strawberry Mousse Domes with Pastry Cream Insert and Strawberry Coulis.
Homemade Mousse, Strawberry Dome Entremets with pastry cream inserts,
These strawberry mousse domes make perfect entremets to serve when you want something elegant and delicious. This simple and easy recipe make 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 Inserts and Strawberry Coulis

Author: Veena Azmanov
5 from 22 votes
Print Pin Rate
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 5 hrs 15 mins
Calories: 206kcal
Adjust Servings Here: 12 servings

Description

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.
 
ADJUST SERVINGS HERE - 12 servings

Ingredients

For the Hazelnut Cookie Crust

  • 50 grams (0.50 cups) Hazelnut meal ground hazelnuts
  • 128 grams (1.00 cups) All purpose flour
  • 75 grams (5.00 tbsp) Butter unsalted, room temperature
  • 75 grams (1/3 cups) Brown sugar
  • 1/2 tsp Vanilla Extract
  • 1 tbsp Milk if needed

For the Vanilla Pastry Cream

  • 500 ml (2.00 cups) Milk
  • 50 grams (0.25 cups) Sugar
  • 4 tbsp Cornstarch cornflour
  • 1 tsp Vanilla bean paste

For the Strawberry Mousse

  • 1 cup (1 cup) Vanilla pastry cream see above
  • 2 cups (10.00 oz) Strawberries
  • 1/3 cup (5.00 tbsp) Sugar
  • 1/2 tsp Lemon Juice
  • 2 tsp Gelatin or Agar-Agar
  • 2 tbsp Water
  • 250 ml (1 cup) Whipping cream
  • 1 drop Pink gel food color

For the Strawberry Couli

  • 1 cup (5.00 oz) Strawberries
  • 2 tbsp Water
  • 2 tbsp Sugar
  • 1/2 tsp Clear vanilla - 1/2 tsp optional

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

  • in a heavy saucepan, combine cold milk, sugar, and cornstarch.
  • 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.
  • in a heavy saucepan, add water, sugar, and strawberries.
  • 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!

Equipment

Meas Cups and Spoons
Stand Mixer
Baking Tray
Nutrition Information
Serving: 129gramsCalories: 206kcalCarbohydrates: 24gProtein: 3.4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 0gTrans Fat: 0.2gCholesterol: 24mgSodium: 67mgPotassium: 0mgFiber: 2gSugar: 13gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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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Author - Veena Azmanov

Veena Azmanov

Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

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    Recipe Rating




  1. Suchi

    Hi Veena, It would be really helpful if you could a video for the mousse part when you get a chance. Thanks

    Reply

  2. Suchi

    I tried this again yesterday. It tasted amazing except I found random chunks of what could be possibly agar agar and/or cornstarch. The agar agar had solidified and I had to liquefy it yet again by boiling it with 2 tbsp of water. This happened when I was waiting for the whipped cream to get to the soft peak stage. I feel that the timing is a bit tricky there.
    Despite this, got rave reviews for the fancy dessert.

    Reply

    • Veena Azmanov

      Thank you, Suchi. Happy you enjoyed this dessert.

      Reply

  3. Isabella

    I'm planning on making these ahead of time for an event. Once the pastry cream insert is in the mousse and I put these in the freezer, can I leave it like that for a couple of days? Or is it only the pastry cream that can stay frozen for a couple of days?
    Also thanks so much for the detailed recipe!

    Reply

    • Veena Azmanov

      Hey Isabella. You are very welcome.
      You can leave these in the freezer for a few days but you will need to make sure to give it enough time to thaw in the fridge before serving.
      Let me know how it goes.

      Reply

  4. Nubia

    Love all your recipes. You make it look so easy. Can’t wait to try them.

    Reply

    • Veena Azmanov

      Thank you so much Nubia

      Reply

  5. Bernadette

    Hi, I am trying to make these. The recipe for the mousee calls for 2 TEAspoon of Gelatin or Agar Agar with 2 TABLEspoons of water then Heat until dissolved. Every tiome I add heat of any kind it turns into a giant glob.

    Are the measurements CORRECT? What am I doing wrong?

    Reply

    • Veena Azmanov

      Bernadette, when you soak it becomes a blob or sponge - then when you heat it is supposed to dissolve and become liquid. You can add more water if necessary as well.

      Reply

      • Bernadette Fladt

        Thanks Veena, it Worked like a charm!

        This recipe REALLY is EASY. Time consuming yes but definitely not difficult! My only challenge was the Agar Agar but once I knew what to do it was easy peasy!

        The flavor was phenomenal! The strawberry Coulis was TO DIE FOR! I can't wait to try this again! Will definitely be trying different berries in the future.

        Reply

        • Veena Azmanov

          Thank you, Bernadette. So happy you enjoyed this recipe Thanks for coming back to write this feedback.

          Reply

  6. SallyBR

    Hello, Veena! I just found your blog through a search on Pinterest for my most recent obsession, entremet cakes

    it is not easy to find blog posts that are as detailed as yours on this type of dessert, so I appreciate it very much.

    I will be following your adventures (I realize this is an old post, but I enjoyed it so much I had to say hello)

    (I have a few mousse-entremet cakes on my blog, if you'd like to stop by, I would love to have you there, but keep in mind, I am a total rookie on them)

    Reply

    • Veena Azmanov

      Thank you, Sally. Thank you for the lovely comment.
      Will definitely visit your site.

      Reply

  7. Glad

    Made these last week and they were so easy to make. They do look impressive but not so complicated. Thank you for sharing we loved it.

    Reply

    • Veena Azmanov

      Thank you so much Glad. So happy to hear that you enjoyed this recipe. Thank you for coming back to write this feedback. Appreciate it very much.

      Reply

  8. Sarah

    Thanks for the reply! One more question: when do I add the reserved pastry creme to the mousse? Thanks again!

    Reply

    • Veena Azmanov

      Add the vanilla pastry cream just before you add the whipped cream - Thanks Sarah.

      Reply

  9. Sarah

    Looks awesome and about to make this! How much vanilla goes into the pastry? Am I missing it? Thanks!

    Reply

    • Veena Azmanov

      Hey Sarah. I use 1 tsp vanilla bean paste or scrapings from half a bean. Thanks.

      Reply

      • Sarah

        Thanks! When do I put the pastry cream in the mousse??

        Reply

        • Veena Azmanov

          Just before you add the whipped cream. Thanks Sarah.

          Reply

  10. Lat

    Wow.. what an amazing dessert..I couldn't take my eyes off the pics..very well explained

    Reply

    • Veena Azmanov

      Thank you Lat. Happy you like my explanation

      Reply

  11. Sarah

    Wow these look stunning! I'm not sure I could make these! My baking skills are beginner at best! But wowsa! So gorgeous!

    Reply

    • Veena Azmanov

      Thanks Sarah. There really is no baking much other than the crust, and the other two components are as easy as pie.. Thanks

      Reply

  12. Lauren

    This dessert is absolutely stunning! Such a great presentation

    Reply

    • Veena Azmanov

      Thank you Lauren.

      Reply

  13. Samaresh biswal

    Hi Veena,
    Thanks for the recipe was thinking what to make for this valentine . strawberry being her favorite fruit i know she gona love my surprise . Thanks a lot

    Reply

    • Veena Azmanov

      Thank you Samaresh. I'm sure she will love it... Enjoy!

      Reply

  14. swathi

    I will try this dessert with almond meal crust as hazelnut is allergic to my son. I like the strawberry mouse and strawberry coluis. My kids will like it for sure.

    Reply

    • Veena Azmanov

      Hey Swathi. Yes, almonds would just fine. I think your kids would love this very much.

      Reply

  15. April

    So fancy and pretty. They are tooo pretty to eat. I could look at them all day. Perfect dessert for Valentine's day!

    Reply

    • Veena Azmanov

      Thanks April. Definitely perfect dessert for valentine's day or any other day.

      Reply

  16. Catherine

    Veena, I'd love to slice into one of these beautiful little domes! They are so elegant and pretty...I'd love one right now.

    Reply

    • Veena Azmanov

      Thanks Catherine. They do look pretty and elegant but so easy to make too.

      Reply

  17. Pavani

    This is one of the most prettiest desserts I've ever seen. You make it sound so easy to make too. Love the fact that many of the components can be made ahead of time. These look perfect Valentine's day treat.

    Reply

    • Veena Azmanov

      Thanks Pavani. It really is simple and easy - just a few extra steps and a lot of in between time but the technique and process is simple.

      Reply

  18. Marisa Franca @ All Our Way

    What an adorable looking dessert! You do such a great job with individual treats. The presentation is super sophisticated! I'm going to have to look into those silicone molds. I'd love to make that for Valentines Day but I couldn't gather everything up in time. This would make a great spring and summer dessert.

    Reply

    • Veena Azmanov

      Thank you Marisa. These are definitely worth making any time of the year not just Valentine'd Day.

      Reply

  19. Gloria @ Homemade & Yummy

    Isn't this a divine little dessert. What a great end to a meal. Perfect for company...since the presentation is awesome. I love this...and need to make it soon.

    Reply

    • Veena Azmanov

      Absolutely Gloria. Perfect for company or just a weekend treat. We love such desserts in our home.

      Reply

  20. Jessica @ Desserts With Benefits

    This is seriously the most impressive, sophisticated, classy dessert I have ever laid my eyes on. AND YOU'RE TELLING ME I CAN MAKE IT MYSELF??? Whaaaat??? 🙂
    I'm gonna look into getting those silicon molds too!

    Reply

    • Veena Azmanov

      Thank you Jessica. Yes it is seriously very easy and simple to make but looks incredibly elegant and sophisticated. I have not doubt you do a great job too!

      Reply

  21. Sandhya Ramakrishnan

    If I can make that I would be the star in my house. That looks so pretty Veena and I can't even imagine doing that. Your post is so detailed, that I want to give it a try. Love the fact that everything can be made ahead of time.

    Reply

    • Veena Azmanov

      Thank you Sandhya. I have not doubt you already are a star!! Your dishes are absolutely amazing. This looks very elegant and sophisticated but it's really simple and easy to make. I have not doubt you will have fun and surprise yourself.

      Reply

  22. Madhu

    Awesome, Very inspiring display

    Reply

    • Veena Azmanov

      Thank you Madhu

      Reply

  23. Adriana Lopez Martin

    This is like a work of art! Love it however I am not sure if I will eb able to do it as perfect as yours. This looks like a fancy restaurant quality dessert. I want some!

    Reply

    • Veena Azmanov

      Thank you Adriana. It look complicated but it really is not..! I'm sure your will be as gorgeous as mine.

      Reply
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