Pistachio Entremet Recipe

Introduction

The Pistachio Entremet is a stunning layered dessert that combines rich pistachio mousse, caramelised white chocolate cremeux, and a crisp almond dacquoise base. This elegant treat is perfect for impressing guests or indulging in a special occasion at home.

Ingredients

• Pistachio Mousse: 200g white chocolate, 110g pistachio paste, 2.75 gelatine leaves, 70g caster sugar, 810g heavy cream (35% fat)
• Caramelised White Chocolate Cremeux: 1/2 gelatine leaf, 200g caramelised white chocolate, 40g egg yolks, 15g caster sugar, 125g whole milk, 30g heavy cream
• Almond Dacquoise: 70g superfine/caster sugar, 200g egg whites, 200g icing sugar, 180g almond meal
• Pistachio Crispy Base: 200g white chocolate, 100g pistachio paste, 150g feuilletine
• Green Glaze: 270g water, 250g caster sugar, 350g glucose, 200g condensed milk, 18g gelatine leaves, 300g white chocolate, green colouring, yellow colouring

Instructions

1. Step 1: Prepare the caramelised white chocolate cremeux by hydrating gelatin, melting caramelised white chocolate, whisking egg yolks and sugar, making a creme anglaise, incorporating gelatin, and emulsifying with the chocolate. Pour into a 20cm insert ring and freeze.
2. Step 2: Make the pistachio crispy base by melting white chocolate gently, mixing in pistachio paste and feuilletine, spreading in a 24cm cake ring to 5mm thickness, and refrigerating until set.
3. Step 3: Bake the almond dacquoise by sifting almond meal and icing sugar, whipping egg whites with caster sugar to stiff peaks, folding in dry ingredients gently, spreading evenly, baking at 180°C for 30 minutes, cooling, then cutting a 20cm circle.
4. Step 4: Make pistachio mousse by melting white chocolate and pistachio paste together, whipping cream and sugar until thickened, dissolving gelatin in the chocolate mixture, folding together carefully, then pouring 70% into a 24cm cake ring.
5. Step 5: Assemble entremet by placing frozen caramelised white chocolate cremeux into mousse, topping with dacquoise, leveling the mousse, and freezing overnight to set.
6. Step 6: Prepare green glaze by boiling water, sugar, and glucose; adding condensed milk; stirring in gelatin; pouring over white chocolate to melt; emulsifying gently; coloring with green and yellow; covering and chilling.
7. Step 7: To glaze and assemble, place crisply base on a board, unmold entremet, heat glaze to 40°C, pour evenly over entremet, allow dripping to stop, transfer onto base, decorate as desired, and refrigerate until serving.

Tips & Variations

• Use a silicone mat or parchment paper under cake rings for easier removal.
• Make pistachio paste at home by grinding roasted pistachios with a little oil if store-bought is unavailable.
• To avoid air bubbles in the glaze, pour carefully and use a hand blender gently when emulsifying.
• Decorate with chopped pistachios or edible gold leaf for an elegant touch.
• Prepare components in advance and freeze to make assembly easier on the serving day.

Storage

Store the assembled entremet in the refrigerator for up to 3 days. Keep it covered to prevent absorption of other odors. For best texture, allow it to sit at room temperature for 10–15 minutes before serving. Reheat glaze gently if needed but avoid reheating the whole dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare some parts of the entremet ahead of time?

Yes, many components like the caramelised white chocolate cremeux, crispy base, and dacquoise can be made and frozen in advance to simplify assembly on the final day.

What is the best way to avoid deflating the mousse when folding?

Fold the whipped cream into the pistachio mixture gently using a spatula, using slow under-and-over motions to maintain the airiness of the mousse and ensure a light texture.

Pistachio Entremet Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

This Pistachio Entremet is a luxurious multi-layered French dessert featuring a rich pistachio mousse, a crisp almond dacquoise base, a creamy caramelised white chocolate cremeux insert, and a shiny green glaze. Perfect for special occasions, this elegant entremet combines various pastry techniques and flavors to create a stunning and delicious cake that will impress your guests.

• Author: Clara
• Prep Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Total Time: 3 days (including freezing and setting times)
• Yield: 1 24cm Pistachio Entremet (serves 10-12) 1x
• Category: Dessert
• Method: Freezing and Setting (Mousse Preparation with Folding), Baking (Dacquoise), Emulsifying (Cremeux and Glaze), No-Cook (Glaze preparation after heating syrup mixture)
• Cuisine: French

Ingredients

Scale 1x2x3x

Pistachio Mousse

• 200g white chocolate
• 110g pistachio paste
• 2.75 gelatine leaves
• 70g caster sugar
• 810g heavy cream (35% fat)

Caramelised White Chocolate Cremeux

• 1/2 gelatine leaf
• 200g caramelised white chocolate
• 40g egg yolks
• 15g caster sugar
• 125g whole milk
• 30g heavy cream

Almond Dacquoise

• 70g superfine/caster sugar
• 200g egg whites
• 200g icing sugar
• 180g almond meal

Pistachio Crispy Base

• 200g white chocolate
• 100g pistachio paste
• 150g feuilletine

Green Glaze

• 270g water
• 250g caster sugar
• 350g glucose syrup
• 200g condensed milk
• 18g gelatine leaves
• 300g white chocolate
• green food coloring
• yellow food coloring

Instructions

1. Prepare Caramelised White Chocolate Cremeux: Hydrate 1/2 gelatine leaf in cold water. Partially melt 200g caramelised white chocolate in the microwave. Mix 40g egg yolks with 15g caster sugar until dissolved. Heat 125g whole milk and 30g heavy cream to 70°C. Temper the egg yolk mixture with the heated milk and cream. Return to heat and stir until mixture coats the back of a spoon (82-84°C) to create a creme anglaise. Remove from heat, squeeze gelatin, stir until dissolved. Strain onto caramelised white chocolate and emulsify gently with a hand blender without adding air. Pour into a 20cm cake ring and freeze completely.
2. Prepare Pistachio Crispy Base: Melt 200g white chocolate in microwave in short bursts, not exceeding 29°C. Stir in 100g pistachio paste until mixture reaches 26.5°C. Fold in 150g feuilletine gently. Spread 5mm thick in a 24cm cake ring on silicone mat. Set in fridge until firm, then remove and keep refrigerated.
3. Prepare Almond Dacquoise: Preheat oven to 180°C. Sift together 180g almond meal and 200g icing sugar. Whisk 200g egg whites until foamy; gradually add 70g caster sugar and beat until stiff peaks form. Fold meringue into sifted mixture gently. Spread evenly 1.5-2cm thick on a lined baking sheet. Bake for 30 minutes or until golden brown. Cool completely. Cut a 20cm circle using cake ring.
4. Make Pistachio Mousse: Prepare a 24cm cake ring on silicone mat. Bloom 2.75 gelatin leaves in cold water. Heat 110g pistachio paste with 200g white chocolate over bain marie until melted. Whip 810g heavy cream with 70g caster sugar in stand mixer until thick and holds a v-shape. Stir gelatin into pistachio-chocolate mixture. Gently fold cream into mixture until even.
5. Assemble Entremet Body: Pour mousse into 24cm ring about 70% full. Insert frozen caramelised white chocolate cremeux. Place almond dacquoise layer on top and gently press until mousse is level with dacquoise. Freeze overnight until set.
6. Prepare Green Glaze: Hydrate 18g gelatin leaves in cold water. Boil 270g water, 250g caster sugar, and 350g glucose syrup. Remove from heat and stir in 200g condensed milk. Stir in gelatin until dissolved. Pour hot mixture over 300g white chocolate and let melt 1 minute. Emulsify gently with hand blender at an angle to avoid air. Add green and yellow food coloring gradually to achieve desired color. Cover surface with plastic wrap and refrigerate.
7. Glazing and Final Assembly: Place pistachio crispy base on cake board. Unmold entremet body and keep frozen. Heat glaze to 40°C gently in microwave, avoiding bubbles. Place entremet on rack over tray and pour glaze evenly in one pour. Wait for drip to stop and transfer glazed entremet onto crispy base using an offset spatula. Decorate as desired. Refrigerate until serving.

Notes

• This recipe requires patience and planning, best spread over three days to allow freezing and setting times.
• Ensure not to over-whip cream or egg whites to maintain proper texture.
• Temperature control during melting white chocolate and gelatin incorporation is critical for smooth textures.
• Use silicone mats and ring molds to facilitate unmolding and tidy layers.
• The glaze must be poured at about 40°C to ensure a smooth, glossy finish without melting the mousse.
• Decorations can be added once the glaze has set but the cake is still chilled.

Keywords: pistachio entremet, French dessert, pistachio mousse, almond dacquoise, white chocolate cremeux, green glaze, layered cake, entremet recipe