Pure Pistachio Entremet composed of
– a pistachio biscuit,
– a pistachio crisp,
– a creamy pistachio praline insert,
– a pistachio mousse,
– a mirror glaze.
Material used
– X6 silikomart mini Goccia mould
– Silikomart X15 petit fours mould
– Ancel 210 Bloom gelatine (gold quality)
– Bamix hand blender
Ingredients
Pistachio praline (the day before)
✔100g unsalted pistachios
✔50g caster sugar
Pistachio cream insert (the day before)
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔7g caster sugar
✔24g pistachio praline
Pistachio biscuit (the day before)
✔65 g pistachio powder
✔1 egg
✔1 egg white
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar
Pistachio praline crisp
✔40g pistachio praline
✔30g white chocolate
✔30g of crêpes dentelles
Pistachio mousse (the day before)
✔60g single cream
✔60g white chocolate
✔120g cold liquid cream
✔40g pistachio praline
✔3g gelatine
White chocolate and pistachio mirror glaze
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔10g pistachio praline
✔5g gelatine
✔45g liquid cream
The recipe
For 5 desserts
Pistachio praline (the day before)
✔100g unsalted pistachios
✔50g caster sugar
Place the pistachios on a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and leave to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline.
Pistachio cream insert (the day before)
✔1g gelatine
✔50 ml cream
✔1 egg yolk
✔7g caster sugar
✔24g pistachio praline
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 60ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pistachio praline and mix. Leave to cool and then pour into the Silikomart small oven insert mould X15 cavities 3/4 and place in the freezer.
Pistachio biscuit (the day before)
✔65 g pistachio powder
✔1 egg
✔1 egg white
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the pistachio powder (I mixed 65g of unsalted pistachios), flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 10 to 12 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out the biscuit with a cookie cutter.
Pistachio mousse (the day before)
✔60g single cream
✔60g white chocolate
✔120g cold liquid cream
✔40g pistachio praline
✔3g gelatine
In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 60g of liquid cream with the pistachio praline. Remove from the heat and add the gelatine and the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.
Assembly
Fill the Silikomart mini Goccia mould with pistachio mousse halfway up the sides of the mould, using a spoon. Place the pistachio praline cream insert. Add a little pistachio mousse and finish with the pistachio biscuit.
Pistachio praline crisp (the next day)
✔40g of praline
✔20g white chocolate
✔20g crêpes dentelles
Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of baking paper and freeze for a few minutes. Cut out with a cookie cutter about the diameter of your dessert. Set aside.
White chocolate and pistachio mirror glaze
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔10g pistachio praline
✔5g gelatine
✔45g liquid cream
In a large bowl of cold water place the gelatine leaves. In a saucepan, heat the sugar, water and glucose to a boil. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and the pistachio praline. Use a hand blender without a bell jar to blend the mixture evenly. Remove the cakes from the freezer. Cover the surface with the icing which has been cooled to 35°C.
Place the entremet on top of the praline crisp. Decorate with chopped pistachios and chill for at least 3 hours.
