Pistachio Entremets

Preparation

Step 1

Prepare the pistachio sponge cake. In a bowl, whisk 2 whole eggs with 60 g of sugar until the mixture turns pale and doubles in volume. Gently fold in 40 g of pistachio paste. Sift 80 g of flour and fold it in with a spatula using gentle up-and-down motions. Pour the batter into a buttered 18 cm entremets ring and bake at 170°C for 20 minutes. Let cool on a wire rack.

Step 2

Make the pistachio cream. Soak 4 gelatin sheets in a bowl of cold water. In a saucepan, bring 200 ml of heavy cream to a boil with 40 g of sugar and 40 g of pistachio paste. Remove from heat, add the squeezed gelatin and stir until completely dissolved. Let cool to 35°C then gently fold in 250 g of mascarpone with a spatula until smooth and homogeneous. Pour over the cooled sponge and smooth with a spatula.

Step 3

Prepare the light pistachio mousse. Soak 2 gelatin sheets in cold water. Heat 100 ml of heavy cream with 20 g of sugar without boiling. Add the squeezed gelatin and stir. Let cool to room temperature. Whip 100 ml of well-chilled heavy cream into stiff peaks. Gently fold the cooled pistachio mixture into the whipped cream with a spatula, lifting the mass carefully to keep it airy.

Step 4

Assemble the entremets. Place the sponge at the bottom of the clean ring. Pour the pistachio mousse on top, smoothing the surface. Refrigerate for at least 4 hours, ideally overnight. Meanwhile, prepare the green mirror glaze: heat 100 ml of water with 100 g of sugar and 100 g of glucose to 103°C, add 100 g of white chocolate and 50 g of condensed milk, blend with an immersion blender and add green coloring (or a little diluted pistachio paste).

Step 5

Unmold and glaze the entremets. Remove the entremets from the refrigerator, carefully run a thin blade around the ring and remove it. Place the entremets on a wire rack over a tray. Pour the mirror glaze at 35°C all at once in the center — it should completely cover the entremets. Let the excess drip for a few seconds then immediately decorate with crushed pistachios around the bottom edge.

Step 6

Place the glazed entremets in the refrigerator for at least 30 minutes so the glaze sets perfectly. Serve it 10 minutes after taking it out, accompanied by a raspberry coulis or a few caramelized pistachios for a crunchy touch. This dessert keeps for 48 hours in the fridge but is best enjoyed the same day.