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.
Table of Content
What do you do when you want to show off your dessert skills. You take something as simple as a strawberry mousse and pastry cream, then complicate it with a few more layers and additions!! I'm not joking!
So, if you love desserts you will love these mousse domes. They are really simple and easy to make. The only problem is that it involves a bit of planning ahead of time.
Why make this recipe
- While most entremets is time-consuming and tedious this one is super simple and easy.
- Most of the ingredients are easy to find or pantry staples.
- Today, I am keeping this recipe simple and easy. There are three components to this recipe:
- The base - this is similar to making a cookie. We use ground hazelnuts but any ground nuts will work. You can make these bases up to a week in advance.
- The insert - to keep things simple I am using my eggless pastry cream and I would recommend that you do this as well because the classic pastry cream made with egg yolks doesn't freeze well. These can be made up to 3 days ahead of time.
- The mousse - again very simple and easy. This recipe used agar-agar because it's a vegetarian substitute for gelatin. And yet, feel free to use regular gelatin instead. You want to make this just before you are ready to assemble.
- The coulis - this is like a syrup that can be used as I have or as a glaze. It can be made up to 4 days ahead and kept in the fridge.
Bakers schedule
- Hazelnut base - 30 mins
- Pastry cream insert - 30 mins + 3 hours freezing
- Strawberry mousse - 30 minutes + 3 hours freezing
- Coulis - 10 minutes
- Assemble - 20 minutes
- Active time - 2 hours - Inactive time - 8 hours
Ingredients and substitutes
- Hazelnut meal - A cookie base for the domes. 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 strawberries.
Tip - If you make a 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.
- Heavy whipping cream - You must use high-fat heavy cream with no less than 32 to 38% fat. Otherwise, the mousse will not be set.
- Cornstarch - For eggless pastry cream we use cornstarch or custard powder instead of egg yolks. The advantage of custard powder is that it has an egg yellow color similar to egg yolks. Today, I am using custard powder.
- Strawberries - These are in season at the moment, so I have used fresh berries here, but frozen works just as well. Having said that, the strawberries can also be substituted with other berries such as raspberries or blackberries.
- Agar-agar - Is vegetarian seaweed-based gelatin but you can also use gelatin powder.
Strawberry entremets domes
Hazelnut Cookie Crust
- Dough - In the bowl of a stand mixer with the paddle attachment, cream butter (with no salt), and sugar until light and fluffy. Add vanilla extract, followed by the hazelnut meal and flour - combine well. Add a tablespoon of milk just enough to make a ball. Wrap in plastic wrap and chill 30 minutes or until firm enough to roll
Pro tip - Do not over-cream as we do not want to add too much air into the mixture. And, do not add too much milk as we want a nice crumbly texture for the base.
- Roll - Roll the dough into a ¼ inch thick sheet on a lightly floured surface. Using a cookie cutter the same size as your mold cut the base for the domes.
Pro tip - I prefer to make the base the same size as the domes. That's because we are not using any glaze. You can make the base smaller as well. - Oven - Preheat oven to 350 °F / 180 °C / Gas Mark 4
- Bake - Place on a baking tray lined with parchment paper. Bake in a preheated oven for 8 to 10 mins until lightly golden. Transfer to a cooling rack to cool completely.
Pro tip - These can be made ahead of time and stored in an airtight container for up to a week.
Vanilla pastry cream domes
- Simmer - In a heavy-bottom saucepan, combine milk, heavy cream, sugar, and cornstarch. Cook on medium heat until the milk comes to an almost boil. Lower the heat to low and continue to stir until the mixture gets thick and coats the back of a wooden spoon. Next, add the vanilla bean paste or vanilla extract and remove it from heat.
Pro tip - We reduce the heat so the milk does not burn. And if you have any scorched milk at the bottom, do not scrape it. - Mold - Use a small 1 ½ inch semicircle silicone dome. While still warm pour the pastry cream into the domes of the silicon molds. Smooth the top, cover with plastic wrap, and place in the freezer for at least 3 hours or until firm.
Pro tip - You will have excess pastry cream, which can be enjoyed as a dessert on its own. While the recipe can be adjusted it is easier to work with these quantities.
For the Strawberry Mousse
- Agar-agar - In a small bowl, combine the agar-agar with 4 tablespoon of cold water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightly.
Gelatin - In a microwave-safe bowl, soak the gelatin in water for 2 minutes. Then, heat in the microwave for 30 seconds to a minute until dissolved. - Strawberries - Blend the strawberries with lemon juice in a food processor until smooth. Strain through a sieve or mesh. Then, add the sugar and combine well.
- Combine - Add the melted agar-agar or gelatin to the strawberry puree. The best way to do this is to add a few tablespoons of strawberry puree to the agar-agar. Then combine the two.
Pro tip - Adding a little strawberry puree to the agar-agar/gelatin first will temper and prevent the agar-agar from becoming lumpy. - Whip - In the bowl of a stand mixer with the whisk attachment, whip the heavy cream with powdered sugar until stiff peaks.
- Fold - Then, gently combine the whipped cream and strawberry mixture. This is your strawberry mousse ready.
- Mold - Use a large 3-inch dome silicon mold. Fill it halfway with mousse, then insert the frozen pastry cream dome we created earlier. Shake the pan to remove any air pockets and use a finger to let the dome sink in slightly. Top with more strawberry mousse. Use a spatula to level the top and scrape any excess.
Pro tip - We want the insert in the center not to the top or the bottom so press down but not too much either. - Freeze - Place in the freezer for about 2 to 3 hours or until firm.
Pro tip - We are not going to glaze these but we still need to freeze them or they will not come out of the mold in one piece.
For the Coulis
- Puree - Blend the strawberries in a food processor until smooth.
Pro tip - You can blend the strawberries for the mousse and coulis at the same time. Just remember to separate them appropriately. - Simmer - In a saucepan, add water, cornstarch, sugar, and strawberry puree. Cook on low until the mixture is thick and translucent.
Pro tip - We want this to be pouring consistency, so do not make it too thick. If necessary add a few tablespoons of water. - Sieve - Strain thru a sieve once again and let cool to room temperature.
Pro tip - Straining it again will give a smooth glossy coulis.
Assemble
- Unmold - When the strawberry mousse domes are firm, invert the silicone molds and remove them from the mold.
- Base - Place each dome on the prepared hazelnut cookie crust.
Pro tip - If you don't want to use nuts you can make the base with shortbread cookie dough too. - Glaze - Top with a teaspoon of thick strawberry coulis if you have used a dome with a hollowed center. Garnish with a mint leaf and strawberry slice as decorations. I use sugar flowers.
Pro tip - Alternatively you can glaze the dome with thick pouring consistency strawberry coulis before you place it on the cookie crust. - Thaw - Let thaw in the fridge for an hour before you serve so the mousse is soft not frozen.
- Enjoy!
Tips for success
- Use full-fat heavy whipping cream to make the pastry cream as well as the mousse. Using low-fat products will cause ice crystals when the domes thaw.
- It is best to use fine-grain white sugar to help it dissolve easily in the milk and cream.
- A good quality vanilla bean, vanilla bean paste, or vanilla extract would work. I love to use the scraping and the whole vanilla bean. This gives a wonderful vanilla flavor and takes away any egg smell from the pastry cream.
- You can make a dairy-free custard by simply substituting the milk in the recipe with almond milk, coconut milk, or soy milk. Coconut milk is my favorite and I often use it when I make coconut mousse.
- You can use fresh or frozen strawberries for the puree. However, if you use frozen strawberries make sure there is not too much water in the strawberries. If necessary, reduce the strawberry puree in a small saucepan.
- If you choose to use agar-agar instead of gelatin. Add the agar-agar to the strawberry puree and boil it for 2 to 3 minutes.
- Use high percentage heavy cream so it stays fluffy for a longer time.
- Let the mousse cool in the fridge for at least 2 hours so it sets but, if possible let it chill overnight so it tastes delicious too.
More entremet recipes
Frequently asked questions
How long will these domes keep?
These domes will keep in the fridge for up to 48 hours.
How long do we need to thaw the domes?
The domes will need about 3 hours at the least to become soft before you can serve them. If still slightly frozen they do taste like ice cream.
My domes are grainy with ice crystals?
When there is too much water in the pastry cream, for example, use low-fat cream. Or excess liquid in the strawberry puree when using frozen strawberries.
Printable Recipe
Strawberry Mousse Domes with Pastry Cream Insert
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350 °F / 180 °C / Gas Mark 4
Difficulty: Advance
Calories: 330kcal
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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Hazelnut Cookie Base
- ½ cup (56 g) Hazelnut meal (ground hazelnuts or other nuts)
- 1 cup (125 g) All purpose flour
- 5 tablespoon (75 g) Butter (unsalted, room temperature)
- ⅓ cup (75 g) Brown sugar
- ½ teaspoon Vanilla Extract
- 1 tablespoon Milk (if needed)
Vanilla Pastry Cream domes
- 1 cups (240 ml) Milk (whole 3%)
- ½ cup (120 ml) Whipping cream
- ½ cup (100 g) Sugar
- 2 tablespoon Cornstarch ((or custard powder))
- ½ teaspoon Vanilla bean paste (or vanilla extract)
Strawberry Mousse
- 1 lb (450 grams) Strawberries
- 1 tablespoon Lemon juice
- ¼ cup (50 g) Sugar
- 1 tablespoon Agar-agar ((or gelatin) )
- 4 tablespoon Water
- 1 cup (240 ml) Heavy cream (38% fat)
- 2 tablespoon Powdered sugar (confectioners sugar)
Strawberry Coulis
- ½ cup (70 g) Strawberries
- 1 tablespoon Water
- 4 tablespoon Sugar
- 1 teaspoon Cornstarch
Instructions
Hazelnut Cookie Crust
- Dough - In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light and fluffy. Add vanilla extract, followed by the hazelnut meal and flour - combine well. add a tablespoon of milk just enough to make a ball. Wrap in plastic wrap and chill 30 minutes or until firm enough to roll Pro tip - do not over cream as we do not want to add too much air into the mixture. And, do not add too much milk as we want a nice crumbly texture for the base.½ cup Hazelnut meal, 1 cup All purpose flour, 5 tablespoon Butter, ⅓ cup Brown sugar, ½ teaspoon Vanilla Extract, 1 tablespoon Milk
- Roll -Roll the dough into a ¼ inch thick sheet on a lightly floured surface. Using a cookie cutter the same size as your mold cut the base for the domes. Pro tip - I prefer to make the base the same size as the domes. That's because we are not using any glaze. You can make the base smaller as well.
- Oven - Preheat oven to 350 °F / 180 °C / Gas Mark 4
- Bake - Place on a parchment-lined baking tray. Bake in a preheated oven for 8 to 10 mins until lightly golden. Transfer to a cooling rack to cool completely. Pro tip - these can be made ahead of time and stored in an airtight container for up to a week.
Vanilla Pastry Cream domes
- Simmer - in a heavy-bottom saucepan, combine milk, heavy cream, sugar, and cornstarch. Cook on medium heat until the milk comes to an almost boil. Lower the heat to low and continue to stir until the mixture gets thick and coats the back of a wooden spoon. Add the vanilla bean paste or vanilla extract and remove it from heat.Pro tip - we reduce the heat so the milk does not burn, if you have any scorched milk at the bottom do not scrape it.1 cups Milk, ½ cup Whipping cream, ½ cup Sugar, 2 tablespoon Cornstarch, ½ teaspoon Vanilla bean paste
- Mold - Use a small 1 ½ inch semicircle silicone dome. While still warm pour the pastry cream into the domes of the silicon molds. Smooth the top, cover with plastic wrap,, and place in the freezer for at least 3 hours or until firmPro tp - you will have excess pastry cream which can be enjoyed as a dessert on its own. While the recipe can be adjusted it is easier to work with these quantities.
For the Strawberry Mousse
- Agar-agar - Combine the agar-agar with 4 tablespoon of water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightly Gelatin -in a microwave-safe bowl, soak the gelatin in water for 2 minutes. Then, heat in the microwave for 30 seconds to a minute until dissolved.1 tablespoon Agar-agar
- Strawberries - Blend the strawberries with lemon juice in a food processor until smooth. Strain through a sieve or mesh. Then add the sugar and combine well.1 lb Strawberries, 1 tablespoon Lemon juice, ¼ cup Sugar
- Combine - Add the melted agar-agar to the strawberry puree. The best way to do this is to add a few tablespoons of strawberry puree to the agar-agar. Then combine the two. Pro tip - adding a little strawberry puree to the agar-agar or gelatine first will temper and prevent the agar-agar from becoming lumpy.
- Whip -In the bowl of a stand mixer with the whisk attachment - whip the heavy cream with powdered sugar until stiff peaks.1 cup Heavy cream, 2 tablespoon Powdered sugar
- Fold - Then gently combine the whipped cream and strawberry mixture. This is your strawberry mousse ready
- Mold - Use a large 3-inch dome silicon mold. Fill it halfway with mousse, then insert the frozen pastry cream dome we created earlier. Shake the pan to remove any air pockets and use a finger to let the dome sink in slightly. Top with more strawberry mousse. Use a spatula to level the top and scrape any excess.Pro tip - we want the insert in the center not to the top or the bottom so press down but not too much either.
- Freeze - Place in the freezer for about 2 to 3 hours or until firmPro tip - we are not going to glaze these but we still need to freeze them or they will not come out of the mold in one piece.
For the Coulis
- Puree - Blend the strawberries in a food processor until smooth.Pro tip - you can blend the strawberries for the mousse and coulis at the same time. Just remember to separate them appropriately.½ cup Strawberries
- Simmer - In a saucepan, add water, cornstarch, sugar, and strawberry puree. Cook on low until the mixture is thick and translucent. Pro tip - we want this to be pouring consistency, so do not make it too thick. If necessary add a few tablespoons of water.1 tablespoon Water, 4 tablespoon Sugar, 1 teaspoon Cornstarch
- Sieve - Strain thru a sieve once again and let cool to room temperature. Pro tip - straining it again will give a smooth glossy coulis
Assemble
- Unmold - When the strawberry mousse domes are firm, invert the silicone molds and remove them from the mold.
- Base - Place each dome on the prepared hazelnut cookie crust.Pro tip - if you don't want to use nuts you can make the base with shortbread cookie dough too.
- Glaze - Top with a teaspoon of thick strawberry coulis if you have used a dome with a hollowed center. Garnish with a mint leaf and strawberry slice. I use sugar flowers.Pro tip - Alternatively you can glaze the dome with thick pouring consistency strawberry coulis before you place it on the cookie crust.
- Thaw - Let thaw in the fridge for an hour before you serve so the mousse is soft not frozen.
- Enjoy!
Recipe Notes & Tips
- Use full-fat heavy whipping cream to make the pastry cream as well as the mousse. Using low-fat products will cause ice crystals when the domes thaw.
- It is best to use fine-grain white sugar to help it dissolve easily in the milk and cream.
- A good quality vanilla bean, vanilla bean paste, or vanilla extract would work. I love to use the scraping and the whole vanilla bean. This gives a wonderful vanilla flavor and takes away any egg smell from the pastry cream.
- You can make a dairy-free custard by simply substituting the milk in the recipe with almond milk, coconut milk, or soy milk. Coconut milk is my favorite and I often use it when I make coconut mousse.
- You can use fresh or frozen strawberries for the puree. However, if you use frozen strawberries make sure there is not too much water in the strawberries. If necessary, reduce the strawberry puree in a small saucepan.
- If you choose to use agar-agar instead of gelatin. Add the agar-agar to the strawberry puree and boil it for 2 to 3 minutes
- Use high percentage heavy cream so it stays fluffy for a longer time.
- Let the mousse cool in the fridge for at least 2 hours so it sets but, if possible let it chill overnight so it tastes delicious too.
Nutrition Information
Calories: 330- kcalCarbohydrates: 37- gProtein: 4- gFat: 19- gSaturated Fat: 10- gTrans Fat: 1- gCholesterol: 55- mgSodium: 66- mgPotassium: 139- mgFiber: 2- gSugar: 23- gVitamin A: 623- IUVitamin C: 26- mgCalcium: 66- mgIron: 1- mg
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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Megan Murray
In the “HAZELNUT COOKIE CRUST” section, the picture shows step 2 with what looks very much like an egg? But the recipe does not call for egg? And in the “VANILLA PASTRY CREAM DOMES” section, step 6 looks like straining the cream but the recipe does not mention straining it?
Veena Azmanov
Sorry, Megan. The crust does not have an egg in it. Straining the pastry cream will ensure you have a smooth mixture but it is optional. Thanks
Megan Murray
Thank you for the tips!! These were my first ever entremets and they came out amazing!! I didn't strain the cream and it was still perfectly smooth. I even got the courage to mirror glaze them in a pink white chocolate; they were so beautiful and my friends were in shock!! Thank you so much for this wonderful recipe. I'm looking to try out your Mango Mousse cake next 🙂
Veena Azmanov
Thank you, Megan.