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Pistachio Entremet Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/pistachio-entremet-recipe/