Preparing the Mirror Glaze (Make Ahead for Best Results)

• Soften the gelatin by soaking it in cold water for 10 minutes.
• Heat the syrup: In a saucepan, bring the water, glucose, and sugar to a boil until it reaches 103°C (217°F), then remove from heat.
• Combine with condensed milk: Pour the hot syrup over the condensed milk and add the softened gelatin. Stir well.
• Melt the chocolate: Pour the mixture over the white chocolate and add the pink food coloring.
• Blend until smooth using an immersion blender.
• Store overnight: Transfer to an airtight container, cover with plastic wrap directly touching the surface, and refrigerate overnight.

Making the Strawberry Insert

• Soften the gelatin in cold water for 10 minutes.
• Blend the strawberries and sugar until smooth.
• Heat the purée in a saucepan until warm, then remove from heat.
• Add the gelatin and mix until fully dissolved.
• Let cool before pouring into a mold and freezing until firm.

Preparing the Chocolate Sponge

• Whisk the eggs and sugar until light and fluffy.
• Gently fold in the dry ingredients (flour and cocoa powder) using a spatula.
• Pour into a lined 20×20 cm (8×8 inch) pan and spread evenly.
• Bake at 180°C (356°F) for 12 minutes. Let cool completely.

Making the Strawberry Mousse

• Soften the gelatin in cold water for 10 minutes.
• Blend the strawberries and sugar until smooth.
• Heat the purée in a saucepan, then remove from heat and stir in the gelatin. Let cool.
• Whip the cream until stiff peaks form.
• Gently fold in the cooled strawberry purée to create a light mousse.

Assembling the Entremets

• Pour half of the strawberry mousse into a silicone mold.
• Place the frozen strawberry insert in the center.
• Cover with the remaining mousse and smooth the surface.
• Add the chocolate sponge as the final layer, trimming it to fit the mold.
• Freeze overnight to set completely.

Glazing and Final Touches

• Unmold the frozen entremets and place it on a wire rack.
• Reheat the mirror glaze to 37°C (98°F) to liquefy it.
• Let it cool slightly to 35°C (95°F) before pouring over the entremets.
• Coat the entremets in one smooth motion for a flawless finish.
• Refrigerate until ready to serve for the best texture.