Baked Goods & Sweet Treats Recipes

The Not So British Bake Off: Week 9 (Entremet)

This week was the semi-final of The Great British Bake Off, which means here at the Not So British Bake Off I was under a lot of pressure! (If you missed it last week, I made Apple Cider Donuts). This week the bakers made entremet as their showstoppers. Did you know what entremet was? Because I certainly did not.

For those of you who were in the dark like me, an entremet to modern pastry chefs is a multi-layered mousse-based cake, with layers that have contrasting textures. (It meant something completely different in the Middle Ages.) Since the mousse needed to be the star I knew I wanted to do something a bit off-beat: peanut butter mousse. And then I really wanted to focus on having contrasting textures in all my layers. I was so pleased with my bake this week. No, my edges aren’t as clean as the contestants on the show, but a lot of that has to do with them having tiny fancy pans and me improvising with a dull knife and a brownie dish.

Next week is the big finale and who knows what the future will bring!

Chocolate Peanut Butter Entremet
Dark Chocolate Brownie base:

85 g of unsalted butter
170 g of bittersweet chocolate
3/4 cup of  plain flour
1/4 teaspoon of baking powder
1/8 teaspoon of salt
2 large eggs
3/4 cup sugar
2 teaspoons of pure vanilla extract

Milk Chocolate Peanut Butter Feuilletine

1/2 cup of creamy peanut butter (125g)
28 g of unsalted butter, softened
170 g ounces  milk chocolate, chopped
1 cup of rice krispies, or corn flakes

For the Peanut Butter Mousse

3/4 cup of creamy peanut butter (190 g)
4 oz of cream cheese, at room temperature
1 teaspoon of vanilla
3 tablespoons of milk
1/2 cup of powdered sugar, sifted
2/3 cup of heavy whipping cream, very cold

Dark Chocolate Ganache:

1/2 cup heavy cream (115 g)
3/4 cup dark chocolate (130 g)

Start by preparing your mousse. Place the peanut butter, cream cheese, vanilla and milk into a large mixing bowl. Beat it with a mixer until smooth and fluffy. Add your powdered sugar. Beat until smooth and then set it aside.

Place whipping cream into a separate mixing bowl. Beat until the whipped cream holds stiff peaks.

Working in four batches, gently fold the whipped cream into the peanut butter mixture to form a light, airy mousse.  Scrape the mousse into a piping bag with a large round tip. Place the mousse into the fridge to chill for at least 1 hour before piping.

Now preheat oven to 350Β°. Line your baking dish with parchment paper and then lightly butter the top of the paper.

Melt together butter and chocolate in a heatproof bowl set over a pot of simmering water. Remove the bowl from heat and stir until smooth. Let the chocolate mixture cool slightly.

Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

In a large bowl, beat the eggs with the sugar and vanilla until pale and thick, about 3 minutes. Beat in the chocolate mixture. Add the flour mix and beat until just incorporated, scraping down the sides of the bowl as needed.

Transfer the batter to your prepared baking dish, and smooth top with a spatula. Bake until a cake tester inserted into brownie between edge and center comes out with a few crumbs, 30 to 35 minutes, depending on your oven. Let cool completely.

Now make your feuilletine layer. In a medium bowl set in a saucepan of simmering water, heat the peanut butter with the butter and milk chocolate, stirring constantly, until smooth and melted. Remove from the heat and fold in rice krispies. Pour over top the brownie layer and put in the freezer.

Once the mousse has been in the fridge for 1 hour, remove it and put it into a piping bag. Begin by evenly piping the mousse over the feuilletine in large spirling cirles beginning on the outside and ending in the middle. Use all of the mousse. With a rubber spatula, smooth out the top surface of the mousse. Place the dish into the freezer and chill for at least 30 minutes before finishing. When the baking dish has been in the freezer for 20 minutes start preparing your ganache. In a medium saucepan, bring the cream to a simmer, remove from the heat. Add the chocolate to the cream and let sit for 5 minutes. Slowly stir the heavy cream and chocolate until they come together and form a shiny ganache. Let it cool. You want the ganache to  be pourable but not too warm that it will melt the mousse. Spread it over the  mousse and refrigerate until set.

Finally, lift the dessert out of the pan and trim the sides with a sharp knife, cut into the desired number of servings, dust with powdered sugar and enjoy!

Phew! It’s one of the most multi-layered things I’ve ever made!

mixing brownies
Prepping my brownie batter.

into the ovenfeeding sam
Making Sam taste the peanut butter mousse. It’s one of his favourite things so I knew he’d want too.

list making
There were so many steps to this bake that I wrote myself out a list ahead of time and was crossing things off as I went.

testing brownies
Testing the doneness of my brownie.

making crispy layer
Making my feuilletine layer.

taste the peanut butter
Mmmm…..peanut butter spoon!

piping peanut butter mousse
Piping on my peanut butter mousse.

chocolate ganache
Now it’s ganache time!

The camera man cracking me up; reminding me that baking should be fun, not stressful!

decorating entremet
Putting the final touches on my entremet. I made some chocolate pearl buttons to decorate the tops with.

entremetclose up of entremet
There they are in all their glory!

mary judges
Mary looms in for the judgement…..

…. and it’s a winner!

proud of entremet
Next week is the big week: the FINALE! I can’t believe it’s here!

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  • These posts are like a baking education for me! πŸ˜‰ Because I certainly had no idea what an Entremet was before. Looks super delicious, though – peanut butter is always a good idea! πŸ˜‰

    • I completely agree! Peanut butter is always a good idea! Especially when mixed with chocolate. Thank you so much, by the way! x

  • Angie SilverSpoon

    Being the foodie of my family I always pride myself on knowing what stuff is on the menu but I’d never heard of Entremet either. These look totally delicious, possibly even better than the doughnuts!

    Lots of love,


    SilverSpoon London

    • Haha thank you so much! I’d never heard of them before watching the programme but in retrospect I think I’d seen them on menus before. I think this is one of my favourite things that I’ve baked during this series. xx

  • That looks amazing!!! When Fredrik bakes he tapes the recipe or list of things to do on the cupboard above the counter and crosses it off as he goes. That started after one fatal day when he missed adding the butter to the cinnamon bun dough!

    • Sometimes you just have to do it! I make myself a list most of the time- but especially this week! I can imagine missing the butter would….. make for interesting cinnamon rolls! x

  • Of everything you’ve made during the GBBO, I need these the most πŸ™‚ It looks a bit complicated for the average (or novice) baker though but maybe I will get inspired. I always love the photos you include from your baking process!

    • Hahaha ahh well thank you so much! Just let it be known that if entremet is on a menu – it’ll probably be delicious and you should give it a try! x

  • I had no idea what an Entremet was but as I was reading your description I began thinking “yep, these are going to be good.” Then I read “peanut butter mousse” and that just took them to a whole new level. I love almost anything involving peanut butter but these look beyond amazing!! I just wish I was able to make them myself lol πŸ™‚ x

    • Thank you so much, Robert! If you are a peanut butter fiend then these would be just for you! In fact, you could just make the peanut butter and eat it on its own! xx

  • I definitely had never heard of an Entremet but what you made looks and sounds delicious! I am going to miss this series when it is over.

    • I’d never heard of it either! I’mm have to start a new series. Any thoughts? Ideas for me to steal/borrow? Things you’d be interesting in seeing? x

  • Who cares about clean edges when the end result looks as delicious as this? I’m literally drooling over here!

  • Ashley Angle

    This looks so good (and pretty)! Chocolate and PB? Yes please!

    ~Ashley @ A Cute Angle

  • Wow you did an amazing job with all of those steps! It looks so incredibly delicious. If you need to send any my way, you are more than welcome to πŸ˜‰

  • uggly muggly

    Yummy! I had never heard of entremets either, but I love your take on it!! You always seem to be having a complete blast in your photos – lovely!! They look very rich and delicious – I might have to only have half … who am I kidding??! x

    • Hahah thank you! Baking is one of those things that just makes my heart sing! Even when it’s stressful I still love doing it! (Which isn’t to say that i’ve never sat on the floor and ugly cried about something that I’ve been making though.) x

  • Lucy Parissi

    I was supposed to make my entermet today but somehow never got round to it – too many blogposts to catch up with! I love the idea of a peanut butter entremet and you really did a fabulous job! Thanks for linking to my #GBBO Bake Along

  • Entremets are new to me — thanks for the introduction to them! Yours look(s) great! The mixture of textures probably makes it a fun dessert to eat πŸ™‚ I looooove crispy rice. Ugh.

    • I have so much extra rice too! I might make a huge batch of rice crispies sometime soon. As soon as I find a vat of marshmellow in my local shop! x

  • Those are so gorgeous!

  • Entremets–you’ve taught me something new! This is easily the most complicated recipe that I’ve ever read, but the results are gorgeous. Go, Star Baker, go! πŸ™‚

    • i learned something new this week as well. I didn’t realise quite how many steps there were until I had written them all down for this post. Then I went through it to see if there was anything i could simplify or take out but….nope. This recipe just has a crazy amount of steps. But thank you so much! πŸ˜€ xx

  • I love just about anything peanut butter!! Those look amazing!

    • Sam is a peanut butter fiend so when I found out that it was something crazy complicated I used it as a test to incorporate something I loved – chocolate and something he loved. And not to be too arrogant but it tasted good! x

  • Oh my they look divine. Definitely star baker worthy! x

  • Once again you’re creating delicious things that I can’t make here in Moscow. You’re killing me girl!!

    • Ha, well thanks! I appreciate the love even though I’m not sure how to FedEx you a piece. x

  • This looks so good. Just, so good! I love these posts!

    • Thank you so much! This week is the last week of the television show, meaning next Monday will be the last of my posts on it! Boo! Is there anything that you’d like to see as a reader for a new food related series to take it’s place? xx

      • I would love to see anything that comes out of your kitchen (and taste it too)! But I’d love to see one pot stovetop type creations, only because then maybe I could recreate them in my tiny kitchenette!


    This looks amaaazing Amanda! Definite Star Baker πŸ™‚ xx

    Little Miss Katy | UK Lifestyle & Fashion

    • Hahah thank you so much! This was definitely the yummiest bake of the series so far! (In my opinion at least) πŸ˜€ xx

  • Hehe thank you!!! xx

  • I think these actually looks like my idea of heaven, best looking recipe ever!

    • Thanks Dannielle! They were delicious (if it’s okay to say so about one of my own recipes…) xx

  • Those look so delicious! I can’t wait to read next weeks!

    • Thank you so much! The show’s on tonight so I’ll get to see what I need to bake in just a few short hours! x

  • YOU ARE SO FANCY! I’m really impressed. I can’t wait for the finale!

    • Thanks! I just watched the finale episode so I know now what I have to make. They took a step back from the fancy impressive dishes to executing classics with perfection so I’m very excited! x

    • holy cow. what she said. I don’t think I’d have the patience no matter how delicious the outcome! but you can make them for me anytime πŸ™‚

      • I kept whispering “I’m crafting my masterpiece” and other similarly creepy statements. And whilst i loved it and it was delicious, it’s going to be awhile before I take on entremets again. xx