The making of an entremet requires a methodical approach. All the layers have to be made individually prior to assembly and frozen before masking with the ganache and the final glazing with the glaçage.
The end result is this:
Surprisingly it turned out pretty close to what I had in mind:
I also made a smaller version of the entremet for my friend who requested something special for her supervisor:
Here is a cross section of the cake: Glaçage, Ganache, Chocolate Mousse, Chocolate Cremeux, Crouistillant, Brownie base (Top to bottom)
Overall, it tasted good, all my friends loved it and to my surprise almost everyone wanted to see more of the croustillant layer in this cake! It was my first time adding a crispy layer to my cake so I didn't want to overdo it. That said, point taken.
It feels great to have finally managed to make this entremet since it's been playing in my head for ages. One ticked and n = ∞ left on my to-bake list.