These small cakes are the perfect pairing of strawberry and hazelnut, with both fresh strawberries and hazelnut praline inside, making these cakes the perfect balance of flavors and textures.
I love how fresh these cakes are, and how the elegant design makes them look as elevated as they taste.
If you want to learn the full step-by-step of these cakes, check out my new online course tailored to home bakers, “Master Entremet Cakes at Home”, here, where I show you how to create all the layers in these cakes from start to finish, right from your own kitchen.
Inside the course, I teach you my 5-step formula that I use for all my cakes: cake base, crunch, soft element, cream, and decoration.
You’ll also discover the science of baking, and receive a PDF troubleshooting guide for all cake layers, giving you everything you need to start creating these cakes at home.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cakes from start to finish:
Day 1
Colored White Chocolate Shell:
- 500 g white chocolate (28%)
- pink food coloring powder
- Temper the chocolate and add pink food coloring powder.
- Pour the chocolate into a Fashion Eclair Silikomart mold. Fill each mold at least halfway with chocolate.
