Delicately layered and visually striking, this Hazelnut and Strawberry Mousse Cake is a celebration of flavour and finesse. The tart brightness of strawberry – delivered through crémeux, jelly, and mousse – dances beautifully alongside the nutty depth of hazelnut found in the sponge, shortcrust base, and streusel. Though it’s an uncommon pairing, strawberry and hazelnut create a sophisticated contrast: vibrant acidity balanced with warm, roasted richness. With three frozen inserts and a velvety white chocolate mousse, this cake is exquisite in presentation yet surprisingly approachable. Build it simply with sponge and mousse for a streamlined version, or follow the full recipe to experience every layered nuance.
This Hazelnut and Strawberry Mousse Cake recipe features several previously crafted elements – including hazelnut shortcrust base, hazelnut sponge, and a mirror glaze. To keep this page streamlined, you can find the full recipes for each component here:
• Hazelnut Shortcrust Pastry
• Hazelnut Sponge
• Mirror Glaze
Hazelnut and Strawberry Mousse Cake: Crafting a Showstopping Pastry from Start to Finish
This video tutorial guides you through the complete creation of a Hazelnut & Strawberry Mousse Cake — from preparing silky hazelnut mousse to applying mirror glaze and adding striking caramel-glazed hazelnuts. Designed for professionals and enthusiasts alike, the process captures every detail needed to elevate your entremets to visual and textural perfection.
Hazelnut and Strawberry Mousse Cake
Ingredients
Strawberry Crémeux
- 110 g strawberry purée
- 72 g egg yolks 4 yolks
- 32 g sugar
- 32 g butter
- 1 g gelatine powder
- 5 g cold water for blooming
Hazelnut Streusel
- 25 g salted butter
- 25 g sugar
- 30 g hazelnut flour
- 25 g plain flour
Strawberry & White Chocolate Mousse
- 235 g strawberry
- 15 g strawberry liqueur optional; substitute with more strawberry
- 15 g honey
- 6 g powdered gelatine
- 30 g cold water for blooming
- 260 g white chocolate
- 180 g heavy cream 35%
Strawberry Jelly
- 110 g strawberry
- 12 g strawberry liqueur optional
- 35 g sugar
- 6 g cornstarch
- 3 g powdered gelatine
- 15 g cold water for blooming
Strawberry Liquor Glaze
- 10 ml water
- 2 g powdered gelatine
- 40 ml strawberry liquor
Instructions
Strawberry Crémeux
- Place strawberry purée in a saucepan and warm gently
- Whisk egg yolks with sugar until smooth
- Slowly add half of the warm purée to the egg yolk mixture, whisking to combine. Pour back into the saucepan with the remaining purée
- Cook to 82°C (180 °F), stirring constantly
- Remove from heat, add bloomed gelatine, and stir until dissolved
- Cool to 45°C (113 °F). Add butter and emulsify with a stick blender
- Pour over hazelnut sponge. Freeze until solid, at least 4 hours
Hazelnut Streusel
- Beat the butter and sugar until softened.
- Add the remaining ingredients and mix until the dough forms a ball
- Place the dough between two sheets of parchment paper. Roll out to 2 mm thickness
- Freeze the dough
- Cut out 10 cm circles using metal rings
- Bake at 160°C (320 °F) for 10 minutes
Strawberry & White Chocolate Mousse
- Combine powdered gelatine with cold water and let bloom for 10 minutes
- Heat strawberry, liqueur (or extra strawberry), and honey to 85°C (185 °F)
- Remove from heat and stir in bloomed gelatine until fully dissolved
- Pour hot mixture over white chocolate in a tall container and blend with a stick blender until smooth. Cool to 25°C (77 °F)
- Whip cream and fold into chocolate mixture
- Assemble inserts. Freeze until firm (8 hours)
Strawberry Jelly
- Combine powdered gelatine with cold water and let bloom for 10 minutes
- Place strawberries and liqueur in a saucepan
- Mix sugar with cornstarch and whisk into the cold fruit
- Bring to a boil and cook for 1 minute, stirring constantly
- Remove from heat and stir in bloomed gelatine until dissolved
- Pour into strawberry silicone mould. Freeze until solid
Strawberry Liquor Glaze
- Bloom gelatine in water, let it bloom for 10 minutes
- Microwave to melt gelatine, add liquor and mix it
- Cool down to 25°C (77 °F)
- Dip frozen jelly into glaze. If too thin after glaze set, then dip one more time
- Arrange on top of cake
Video
Mirror Glaze Technique for Hazelnut and Strawberry Mousse Cake
For this stunning mirror glaze effect, I used my trusted Mirror Glaze Recipe. Here’s how I achieved the mesmerising layered look:
- Divide the glaze:
- Separate the prepared glaze into two portions: 1/3 for white colouring and 2/3 for red colouring.
- Colour the glaze:
- Add white food colouring to the smaller portion (1/3).
- Add red food colouring to the larger portion (2/3).
- Layer the glaze:
- Begin glazing with the red-coloured glaze.
- Add a layer of white-coloured glaze.
- Repeat the process, alternating between red and white layers, until the desired effect is achieved.
This technique creates a captivating visual effect that’s perfect for showcasing your desserts.
Caramel-Glazed Hazelnut Decoration
A beautifully crisp and glossy accent for mousse cakes or entremets — this caramel glaze technique delivers a striking finish with minimal fuss.
You’ll need: Skewers or cocktail sticks – Baked whole hazelnuts – 50 g granulated sugar
Method
- Skewer each hazelnut and set aside.
- In a small saucepan, cook the sugar over medium heat until it reaches a deep amber caramel.
- Working quickly, dip each hazelnut into the hot caramel to fully coat.
- Let them cool upright, so the glaze sets evenly.
- Arrange on top of your Hazelnut and Strawberry Mousse Cake for a textural and visual contrast.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.
