Cakes Entremets Mirror Glaze

Mirror Glaze Christmas Ball Gnome

This little Christmas gnome isn’t just cute, he is also absolutely delicious. I’m sure he’ll forgive you if you eat him up!



3 Servings


  • Peanut praline
  • 120 g sugar

  • 120 g roasted peanuts


  • For the peanut praline toast peeled peanuts in the oven on 190 degrees for about 10 minutes. Cook half of the sugar until it turns brown. 
  • Add rest of the sugar and cook until it’s melted and brown. Turn of the heat and fold in your toasted peanuts. 
  • Pour the caramelized peanuts onto a silicone mat and let it cool completely. Blend the praline in a food processor until it turns into a paste.


  • Peanut praline cream
  • 100 ml milk

  • x vanilla

  • 25 g egg yolk

  • 30 g sugar

  • 17 g cornstarch

  • 75 ml heavy cream

  • 100 g peanut praline paste


  • Bring milk and vanilla to a boil. Meanwhile mix egg yolk and sugar together in a bowl until pale. Add cornstarch and mix again. 
  • Slowly pour hot milk over the egg-sugar mixture and stir. Put it back in the saucepan and bring pastry cream to a boil for about 1-2 minutes until it thickens. 
  • Turn of the heat and gradually add praline paste. Transfer the cream in a bowl, cover directly with plastic wrap and refrigerate overnight. 
  • Whip heavy cream to soft peaks. Whisk peanut praline cream to loosen, then fold in whipped cream.


  • Tonka bean ganache monte
  • 110 g milk couverture

  • 128 g heavy cream

  • 2 g gelatin sheets

  • 128 g heavy cream

  • 8 g Grand Manier


  • Soak gelatin in water until it’s soft. (about 10 minutes)
  • Bring heavy cream (1) with tonka beans to a boil pour it over white couverture and mix it.
  • Add gelatin, heavy cream (2) and mix it well with immersion blender.
  • Cover with plastic foil and leave it in the fridge to cool for 10 hours.


  • Chocolate Sponge Cake
  • 106 g whole egg, room temperature

  • 74 g sugar

  • 74 g flour

  • 6 g cocoa powder


  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
  • Bake for about 15 minutes at 190-200°C.
  • Let it cool completely. (If you prepare the sponge cake a day before cover it with plastic foil so it doesn’t dry out.) It should be 1 cm high.

    To check if the sponge cake is done, press in with your finger:
    If the imprint of the finger remains, it is still not good.
    When the imprinted area comes up again, it is good.
    Pour the batter on a baking tray with parchment paper and bake at 175 for about 14 minutes.
    Cut out circles.


  • Clementine Tuiles
  • 60 g powdered sugar, sieved

  • 25 g clementine juice

  • 1 zest of clementine

  • 15 g flour, sieved

  • 20 g butter

  • 30 g chopped peanuts


  • Melt butter.
  • Preheat your oven on 165 degrees.
  • Mix clementine juice, clementine zest and powdered sugar in a bowl.
  • Add flour and melted butter and fold in chopped peanuts.
  • Spread it thinly on a baking tray lined with parchment paper.
  • Bake for about 15 minutes and let it cool.
  • Crush them in a bowl with a rolling pin.


  • Crunchy clementine
  • 10 g candied orange cubes

  • 38 g clementine tuiles, crushed

  • 13 g milk couverture

  • 18 g peanut praline


  • Melt white couverture and add peanut praline.
  • Add candied orange cubes and clementine tuiles.
  • Press it in a round ring.


  • Clementine insert
  • 36 g clementine juice

  • 2 g gelatin leaf


  • Soak gelatin in cold water for about 10 minutes.
  • Heat up clementine juice. (doesn’t have to boil.)
  • Add in squeezed gelatin and mix it well.
  • Pour it into a piping bag, fill it half way through in small silicon molds and freeze (at least 4 hours)


  • Mirror Glaze 
  • 50 g water

  • 100 g sugar

  • 100 g corn syrup

  • 65 g condensed milk

  • x vanilla pulp

  • 7 g gelatin

  • 110 g white couverture

  • red food coloring

  • gold leaves


  • Soak gelatin in water for 10 minutes.
  • Heat water, sugar and glucose to 103°C.
  • Add condensed milk, vanilla pulp and gelatin and mix everything.
  • Pour over the white couverture and mix with an immersion blender.
  • Strain through a sieve, tap over a counter to remove the remaining air bubbles and chill overnight.


  • For the lower hemisphere:
    Spread orange marmalade on your chocolate sponge cakes.
  • Unmold clementine inserts and put them back in the freezer until you need them.
  • Whip tonka bean ganache monte to soft peaks and fill it half way through the hemisphere silicon molds.
  • Press in the frozen clementine insert and add the chocolate sponge cake.
  • Fill it up with tonka bean ganache monte.
  • For the upper hemisphere: Fill in 3/4 of praline cream into the silicone mold.
  • Add the crunchy clementine and fill it up. Freeze for at least 4 hours.

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