You Won’t Believe This Salted Caramel Mousse Cake Cut Open
What’s Inside?
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This cinematic ASMR dessert video shows the perfectly realistic cut of a Salted Caramel Crunch Mousse Cake — a real French-style entremet made with caramel mousse, liquid salted caramel core, crunchy praline, and chocolate sponge. If you love caramel desserts, mousse cakes, French pastry, or clean, high-quality ASMR food sounds, this short is made for you.
In this video, you see a 100% realistic pastry cut, with no tricks and no impossible physics. The caramel mirror glaze behaves naturally, the mousse compresses softly under the knife, the praline layer adds a subtle crunch, and the liquid caramel center stretches in smooth, thick ribbons just like a real dessert from a modern pâtisserie.
This macro video blends the best of:
• caramel mousse cake
• French entremet desserts
• salted caramel recipes
• mirror glaze cakes
• crunchy praline layers
• chocolate sponge desserts
• realistic dessert ASMR
• clean studio-quality food sound
• satisfying pastry cross-sections
• cozy winter and holiday dessert aesthetics
Music + real dessert ASMR:
• the soft sound of a knife gliding over caramel glaze
• gentle compression of mousse
• natural sticky caramel detail
• a subtle, realistic crunch from the praline base
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RECIPE
If you want to recreate this dessert at home, here’s the complete recipe used for the visuals:
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CRUNCHY PRALINE BASE
• 40g milk chocolate
• 60g praline paste
• 25g feuilletine flakes
Melt chocolate, mix with praline paste, add flakes, spread in a thin layer, freeze.
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SALTED CARAMEL INSERT
• 80g sugar
• 40g heavy cream (warm)
• 20g butter
• pinch of sea salt
Cook caramel until amber, add warm cream, stir, cool, freeze in a silicone insert mold.
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CARAMEL MOUSSE
• 150g caramel chocolate
• 150ml heavy cream
• 2g gelatin
Melt chocolate, bloom gelatin, fold in lightly whipped cream. Keep mixture at 30–32°C.
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ASSEMBLY
Fill silicone mold with mousse → add caramel insert → press praline layer on top → freeze overnight.
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CARAMEL MIRROR GLAZE
• 60g sugar
• 60g glucose
• 40ml water
• 40g condensed milk
• 4g gelatin
• 60g caramel chocolate
Heat syrup, add condensed milk + gelatin, pour over chocolate, blend, strain. Glaze at 33–34°C.
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This dessert is inspired by modern French pastry techniques and offers the perfect balance of sweet caramel, salt, crunch, and smooth mousse — making it ideal for holiday menus, winter desserts, and ASMR food lovers.
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Watch as a shiny chocolate dome cake is expertly cut, revealing a decadent, layered interior with rich chocolate and creamy chocolate mousse. This gourmet dessert is then enhanced with a luscious caramel drizzle, creating a truly satisfying experience. Perfect for those who appreciate elegant desserts and food asmr.
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