A bold East-meets-West entremet where nutty black sesame meets silky salted caramel, built on a dense dark chocolate brownie and finished with a glossy café-au-lait glaze for the ultimate “Midnight Kyoto” slice.

Yield: 1 entremet (16 cm / 6–8 slices)

Style: Modern French entremet with Japanese black sesame (layered mousse + crémeux + brownie base)
Finish: Caramel mirror glaze (high-shine boutique finish)

1️⃣ Salted Caramel Crémeux Sheet (Thin layer under the sesame mousse)

Ingredients

Method

1. Make a dry caramel with the sugar to a deep amber.
2. Carefully whisk in the hot cream (steam/splatter warning) until smooth.
3. Whisk yolks, temper with the hot caramel cream, return to the pot.
4. Cook to 82°C / 180°F.
5. Off heat: add gelatin + salt.
6. Cool to 40°C / 104°F, then emulsify in cold butter with an immersion blender.
7. Pour as a thin sheet into a 16 cm ring (lined), about 4–6 mm thick. Freeze solid.

2️⃣ Dark Chocolate & Cocoa Nib Brownie Base

Ingredients

Method

1. Heat oven to 170°C / 340°F.
2. Whisk egg + brown sugar just until combined (don’t aerate).
3. Mix in melted butter + melted chocolate.
4. Fold in flour + salt, then cocoa nibs.
5. Bake in a 16 cm ring (about 1 cm thick) for 12–15 min.
6. Cool completely, then freeze the disc.

3️⃣ Black Sesame Crémeux Insert (Grey layer above the brownie)

Ingredients

Method

1. Warm milk + sesame paste until fully smooth.
2. Whisk yolks + sugar. Temper, then cook to 82°C / 180°F.
3. Off heat: add gelatin.
4. Pour over white chocolate, blend until glossy.
5. Blend in butter (optional).
6. Cast into a 16 cm ring as a layer 8–10 mm thick. Freeze solid.

4️⃣ Salted Caramel Mousse Body (The thick tan structure)

Ingredients

Method

1. Make a deep amber dry caramel.
2. Carefully whisk in hot milk until smooth.
3. Temper yolks, return to pot, cook to 82°C / 180°F.
4. Off heat: add gelatin + salt.
5. Cool to 28–30°C / 82–86°F.
6. Fold in whipped cream (soft peaks) in 3 additions.

5️⃣ Black Sesame Mousse (Top grey layer)

Ingredients

Method

1. Warm milk + sesame paste until smooth.
2. Whisk yolks + sugar, temper, cook to 82°C / 180°F.
3. Off heat: add gelatin, then pour over white chocolate.
4. Blend until perfectly smooth.
5. Cool to 30°C / 86°F, then fold in whipped cream.

6️⃣ Caramel Mirror Glaze (Finish)

Ingredients

Method

1. Boil water + sugar + glucose to 103°C / 217°F.
2. Pour over condensed milk + gelatin + white chocolate.
3. Add caramel color to a café-au-lait tone.
4. Blend (blade submerged), strain, cover touching the surface.
5. Use at 32–35°C / 90–95°F on a fully frozen cake.

✅ Assembly (16 cm ring)

1. 1. Line a 16 cm ring with acetate.
   2. Pipe caramel mousse body about halfway up.
   3. Insert the frozen black sesame crémeux disc, press gently.
   4. Seal with the frozen brownie disc (this becomes the bottom).
   5. Freeze 10–15 minutes to lock.
   6. Add the thin frozen caramel crémeux sheet (4–6 mm).
   7. Top with black sesame mousse to the rim.
   8. Freeze overnight (-18°C / 0°F).
   9. Unmold, glaze with caramel mirror glaze, and decorate.