Adapted by JojoM

A stunning white rose entremet built with vanilla ganache, speculoos shortbread, vanilla praline, soft vanilla sponge, caramel sauce, and a white chocolate velvet finish.
This elegant white rose entremet brings together everything we love about modern French pâtisserie—silky vanilla ganache, spiced speculoos shortbread, aromatic vanilla praline, soft almond sponge and a molten-style caramel core, all wrapped in a snowy white chocolate velvet spray ❄️🌹.
The flavour profile is a beautiful balance of warm spice from speculoos, deep caramel notes, and the floral purity of real vanilla. Every layer is engineered for contrast—crunchy, creamy, airy, glossy—coming together in a stunning moulded rose finish that feels luxurious yet comforting.
Whether you're preparing this for a celebration or refining your entremet skills, this dessert showcases the refined structure and precision that define French patisserie. 🍰✨
This entremet is built on a classic multi-layer architecture:
Each layer can be prepared ahead, letting you work efficiently over several days—a hallmark of modern entremet production.
Spraying the frozen entremet with a white chocolate–cocoa butter mixture creates the classic velvet sheen that holds beautifully on frozen surfaces. If you’ve never tried velvet spray before, this recipe is the perfect introduction—simple ratios, clean colour, and a mould that emphasises every petal.
For the rose effect, use a rose or flower silicone mould, and finish with a delicate petal piping using a Saint-Honoré tip for an artistic flourish.
To keep the process smooth and stress-free:
This staggered workflow keeps each component at its ideal temperature and texture.
“Stunning flavours—especially the vanilla praline. Worth every step.” — Lara
“Made it for a birthday and the rose piping was beautiful. Very rich!” — Marco
“Long recipe but the textures are incredible together.” — Anne
Absolutely—entremets are designed to be modular. Prepare the ganache, caramel, praline and sponge up to 2–3 days ahead. Keep everything chilled or frozen until you're ready to assemble.
Shortbread or cinnamon sablé can be used, but speculoos gives the signature warmth that balances the vanilla.
A simple handheld spray gun works perfectly as long as the mixture is warm and the entremet is fully frozen.
This White Rose Vanilla Speculoos Entremet is a showstopper—refined, fragrant, and beautifully layered. With its sculpted rose form and flavour-forward design, it’s the perfect centrepiece for special occasions and a rewarding project for pastry lovers looking to elevate their craft.
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A stunning white rose entremet built with vanilla ganache, speculoos shortbread, vanilla praline, soft vanilla sponge, caramel sauce, and a white chocolate velvet finish.

Chill each layer fully for cleaner assembly.
Freeze insert overnight for precise molding.
Warm knife when trimming edges.
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Heat half the cream with the vanilla bean, infuse 10 minutes, then strain.
Pour over chopped chocolate and gelatin; blend smooth.
Add remaining cream and refrigerate 12 hours.
Roast almonds and vanilla bean at 165°C for 15 minutes.
Cook sugar and water to 110°C, coat almonds, caramelize, cool.
Remove vanilla bean and process to a paste.
Mix butter, sugars, salt, cinnamon.
Add egg and milk, then flour and baking powder.
Roll to 4 mm and bake at 170°C for 10 minutes.
Mix baked shortbread with melted cocoa butter.
Roll to 3 mm, cut to a 20 cm disk, and bake 10 minutes.
Mix dry ingredients with some egg whites, yolks, cream, vanilla, and butter.
Whip remaining egg whites with sugar to stiff peaks.
Fold into batter; pipe into ring and bake 8 minutes at 175°C.
Cook sugar and glucose to amber caramel.
Heat milk, cream, glucose, vanilla, and salt; deglaze caramel.
Cook to 105°C; blend in butter at 70°C.
Melt cocoa butter; pour over chocolate.
Blend until smooth.
Line tart shell with praline, add sponge, pour caramel, and freeze 2 hours.
Pipe ganache into mold, add insert, smooth, and freeze 6 hours.
Unmold and spray with white chocolate coating.
Pipe rose petals using a Saint-Honoré tip.
12/6/2025
Long recipe but the textures are incredible together.
12/4/2025
Made it for a birthday and the rose piping was beautiful. Very rich!
12/3/2025
Stunning flavours—especially the vanilla praline. Worth every step.
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Serving Size: 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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