Salted Caramel Dome Entremet — Glossy, Elegant & Irresistible
Andrea Reiss, adapted by JojoM
A luxurious salted caramel dome dessert combining caramel mousse, silky caramel crémeux, a tender chocolate–almond base, and a mirror caramel glaze. Elegant, balanced, and utterly indulgent—perfect for showcasing your patisserie skills.
Salted Caramel Dome Entremet — Glossy, Elegant & Irresistible ✨🍮
When it comes to indulgent French patisserie, few desserts rival the Salted Caramel Dome Entremet. This elegant creation layers a chocolate–almond base, caramel crémeux insert, and caramel mousse, all enrobed in a mirror-smooth caramel glaze that glistens like glass. Every spoonful offers a perfect balance of sweet, salty, and bitter notes — proof that caramel never goes out of style.
The Art of Salted Caramel 🍯
Caramel has an alluring depth — when cooked to just the right amber hue, it releases aromas that are both comforting and complex. Add a touch of sea salt, and it transforms into something unforgettable. The salt enhances the natural sweetness, balancing out the bitterness of dark chocolate and the buttery richness of the mousse.
This entremet celebrates that harmony through four precise layers:
- A moist chocolate–almond base for structure 🍫
- A creamy salted caramel crémeux for intensity 🧈
- An airy caramel mousse for softness ☁️
- A mirror glaze that gives it a showstopping finish ✨
Why You’ll Love This Dessert 💛
- Restaurant-quality presentation: The glossy caramel glaze looks straight out of a Parisian patisserie window.
- Balanced sweetness: Sea salt offsets the richness, keeping each bite sophisticated.
- Make-ahead friendly: Ideal for events — assemble and glaze the day before serving.
- Texture heaven: From soft mousse to chewy almond sponge, every bite feels intentional.
Pro Tips from the Kitchen 👩🍳
- 🧂 Don’t rush the caramel. Wait for a deep amber color before deglazing — too pale and it’ll taste flat.
- ❄️ Work frozen. Glaze your domes straight from the freezer for a flawless mirror finish.
- 🍫 Temperature is key. Use an instant-read thermometer to maintain accuracy at every stage.
- 🪄 Refine the presentation. Add tempered chocolate shards, gold leaf, or sea salt flakes for a professional finish.
Serving & Storage 🕒
Let the glazed domes defrost in the fridge for 2–3 hours before serving. They’ll stay perfect for up to 2 days refrigerated, making them a practical showstopper for special occasions.
Serve slightly chilled — the caramel mousse should feel silky, not icy. Each dome is a jewel-like portion that speaks of patience, precision, and pure indulgence.
Final Thoughts 🌟
Creating a Salted Caramel Dome Entremet is as much about the journey as the result. It teaches patience, control, and the delicate balance of flavors that define fine patisserie. Whether you’re mastering the mirror glaze or savoring the first spoonful, this dessert is a reminder that true elegance lies in restraint — and perfect caramel.
Author: Andrea Reiss, adapted by JojoM
Salted Caramel Dome Entremet — Glossy, Elegant & Irresistible
Andrea Reiss, adapted by JojoMA luxurious salted caramel dome dessert combining caramel mousse, silky caramel crémeux, a tender chocolate–almond base, and a mirror caramel glaze. Elegant, balanced, and utterly indulgent—perfect for showcasing your patisserie skills.
Chef's Tips
Ensure your caramel doesn’t burn; aim for a deep amber color for balanced flavor.
Use well-soaked gelatine sheets for smooth texture.
Glaze domes while they’re frozen to achieve a perfect mirror finish.
Allow the dessert to defrost in the fridge for a few hours before serving.
Tools Used
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Ingredients
Chocolate-Almond Base
Caramel Crémeux
Caramel Mousse
Caramel Glaze
Instructions
Chocolate-Almond Base
- 1
Melt the dark chocolate to 40°C and set aside.
- 2
Blend marzipan with first portion of egg whites until smooth; add whole eggs and yolks gradually.
- 3
Prepare meringue with remaining egg whites and sugar.
- 4
Sift flour and cocoa powder together.
- 5
Fold marzipan mix, meringue, and sifted ingredients together, then add melted chocolate.
- 6
Spread mixture onto lined trays and bake at 180°C for 9 minutes.
- 7
Cool and cut into 7 cm discs.
Caramel Crémeux
- 1
Make dry caramel with first portion of sugar.
- 2
Warm milk, cream, and vanilla, then deglaze caramel.
- 3
Whisk yolks, salt, and remaining sugar; temper with caramel mixture.
- 4
Cook to 75°C, then add gelatine and strain.
- 5
Pour into tartlet moulds and freeze.
Caramel Mousse
- 1
Whip first portion of cream to soft peaks.
- 2
Make caramel with sugar, deglaze with warm cream, add gelatine, then pour over white chocolate.
- 3
Cool to 35–40°C, fold in whipped cream, and chill until thick.
Caramel Glaze
- 1
Prepare dry caramel with sugar; deglaze with warm cream.
- 2
Add cornflour slurry, cook briefly, then add gelatine.
- 3
Strain, cool to 45°C, stir in dark chocolate, and emulsify.
- 4
Use glaze at 25–28°C over frozen domes.
Assembly
- 1
Fill dome moulds with caramel mousse, insert frozen caramel crémeux, and cover with more mousse.
- 2
Smooth tops and place a chocolate–almond base on each dome.
- 3
Freeze overnight until firm.
- 4
Unmould and glaze evenly; decorate with shards of tempered dark chocolate.
- 5
Defrost in fridge and serve at room temperature.
Comments & Reviews
Lara B.
10/1/2025
Absolutely stunning dessert! The caramel glaze came out perfectly glossy—definitely worth the effort.
Thomas R.
10/5/2025
Tried this for a dinner party—rich, elegant, and surprisingly balanced. I’d chill the glaze a bit more before pouring next time.
Amelie P.
10/9/2025
Perfect texture layers and the caramel flavor is divine. The sea salt really brings it alive!
Nutrition Facts
Serving Size: 1 dome (approx. 120g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
