Princess Peach Mousse Cakes with Velvet Glaze | Entremet Recipe & Tutorial

When designing these mousse cakes (also known as entremets), I asked myself: If Princess Peach hosted a garden soirée, what might she serve for dessert?

This video is the answer – a delicious and whimsical, peach-shaped showpiece layered with fruit, cream, and texture. Think: silky peach milk mousse, citrus-bright compote, creamy peach namelaka, and a crisp almond-lime sablé base… all crowned with cookie flourishes and finished in an airbrushed velvet glaze.

In this tutorial, you’ll learn how to:
• Build a professional-style entremet at home
• Airbrush a cocoa butter velvet glaze
• Layer textures and flavors to tell a story through dessert
• Add sculptural finishing touches like cookie crowns, modeling chocolate leaves, and curved florals

Whether you're looking for a peach mousse cake recipe, curious about airbrushed entremet techniques, or just here for the edible storytelling – welcome!

TOOLS & MOLDS
The molds I used: https://amzn.to/493TmS6
Free cookie cutter STL files!: https://www.theinspired.network/princ...

FLAVOR NOTES
Peach not popping? Check the blog for flavor tips, adjustments, and more process notes: https://www.theinspired.network/blog-...

BROWN BUTTER TUTORIAL:    • 🤎🧈 How to Make Brown Butter: Easy Step-by-...  

ROYAL ICING RECIPE:    • Easy Royal Icing Recipe (The Simple Step Y...  

⏱ TIMESTAMPS
00:00 Intro
00:23 Almond Joconde
03:40 Peach Namelaka
06:02 Peach-Yuzu-Lime Compote
08:31 Peach Milk Mousse
11:37 Sablé Cookie Base
14:27 Decorative Details
18:12 Final Assembly
19:52 Reveal + Texture Cut

RECIPE OVERVIEWS

ALMOND JACONDE SPONGE
(Small Batch – 9x13" Sheet, ~18 Discs)
Ingredients:
50g almond flour
50g powdered sugar
15g all-purpose flour
2 large eggs
2 egg whites
15g granulated sugar
20g unsalted butter, melted & cooled
Method:
1. Preheat oven to 425°F (220°C). Line a quarter sheet pan.
2. Whisk almond flour, powdered sugar & eggs until pale/ribboned.
3. Sift in flour, fold gently.
4. Whip egg whites to soft peaks; add sugar to reach medium peaks.
5. Fold meringue into almond mix in two parts.
6. Fold in melted butter last.
7. Spread thin (3–4mm) and bake 5–7 mins until lightly golden.
8. Cool, cut into 1.5" rounds. Store wrapped or freeze with parchment between.

PEACH NAMELAKA
Yield: ~750g (fills 16 -18 inserts or 1 full 8" tart layer)
Ingredients:
300g white chocolate
150g whole milk
8g gelatin powder + 40g cold water (bloom)
300g cold heavy cream
150g fresh peach purée
Optional: peach food gel for color
Method:
1. Bloom gelatin in cold water, 5–10 min.
2. Melt white chocolate to 40°C
3. Heat milk to simmer, then stir in gelatin.
4. Emulsify milk mixture into chocolate (2–3 additions).
5. Add cream + peach purée, blend until silky.
6. Pipe into molds
7. Chill overnight or freeze 6+ hrs before unmolding.

PEACH-YUZU-LIME-COMPOTE
Yield: ~750–800g (fills ~16-18 insert molds)
Ingredients:
600g fresh peaches, peeled & diced (~5mm)
80g granulated sugar (adjust for sweetness)
30g yuzu juice (strained)
16g lime juice + zest of 2 limes
6g pectin NH (1% of fruit weight)
Pinch of sea salt
Method:
1. Macerate: Toss peaches, sugar & salt in a saucepan. Rest 10 min.
2. Heat until juicy (~3–5 min), stir in yuzu, lime juice, and zest.
3. Whisk pectin + 1 tsp sugar, then mix into peaches. Simmer 5–8 min until jammy.
4. Cool, then spoon into silicone molds.
5. Freeze 4–6 hrs+ before using in entremets.

PEACH MILK MOUSSE
Yield: ~800g (fills ~18 domes w/ inserts)
Ingredients:
200g peach purée
133g white chocolate
67g whole milk
2.35g gelatin powder + 14g cold water (bloom)
335g cold heavy cream
20g sweetened condensed milk
Pinch of salt
Method:
1. Bloom gelatin in cold water, 5–10 min.
2. Heat milk, stir in gelatin to dissolve.
3. Pour hot milk over chocolate. Let sit, then stir/immersion blend smooth.
4. Add peach purée, condensed milk & salt. Cool to ~30°C (86°F).
5. Whip cream to soft peaks. Fold into peach mix in 2 additions.
6. Pipe into molds.
7. Freeze until fully set (overnight best).

ALMOND-LIME SABLE COOKIES
Yield: ~16–18 discs (2.25" round, ~3–4mm thick)
Ingredients:
100g browned butter (cooled to soft)
40g powdered sugar
1 large egg yolk
Zest of 1 lime
½ tsp vanilla bean paste
100g all-purpose flour
40g almond flour
¼ tsp fine sea salt
Method
1. Brown butter, cool to soft.
2. Mix with powdered sugar until smooth.
3. Add yolk, lime zest & vanilla. Stir to combine.
4. Sift & mix in flours + salt. Stop when dough forms.
5. Chill, then roll 3–4mm thick and cut scalloped discs
6. Bake at 325°F (165°C) for 12–14 min, until golden-edged.

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