Pistachio White Chocolate Entremet

Instructions

1. 1

   Prepare the Pistachio Dacquoise: Preheat oven to 170°C (340°F). Line an 8-inch (20cm) round cake pan with parchment paper. In a bowl, whisk together almond flour, ground pistachios, and 30g sugar. In a separate, clean bowl, whip egg whites until soft peaks form, then gradually add 70g sugar and continue whipping until stiff and glossy. Gently fold the dry ingredients into the meringue. Spread batter evenly into the prepared pan and bake for 15-20 minutes until lightly golden and set. Cool completely, then trim to a 7-inch (18cm) disc.

2. 2

   Prepare the Pistachio Crèmeux Insert: Bloom gelatin in cold water for 5 minutes. In a saucepan, whisk egg yolks and sugar. Gradually whisk in milk and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (nappe). Remove from heat, stir in pistachio paste and bloomed gelatin until dissolved. Pour the crèmeux into a 6-inch (15cm) silicone mold or a ring mold lined with plastic wrap. Freeze for at least 3 hours, or overnight, until solid.

3. 3

   Prepare the White Chocolate Mousse: Bloom gelatin in cold water for 5 minutes. Gently melt white chocolate in a double boiler or microwave. Heat 50g (1/4 cup) of the heavy cream until warm, then stir in the bloomed gelatin until fully dissolved. Combine this with the melted white chocolate, stirring until smooth. In a separate bowl, whip the remaining 350g (1 1/2 cups) cold heavy cream to soft peaks. Gently fold the white chocolate mixture into the whipped cream until just combined.

4. 4

   Assemble the Entremet: Line an 8-inch (20cm) round cake ring with acetate film. Place the ring on a flat tray. Pour about half of the white chocolate mousse into the prepared ring, spreading it evenly. Carefully place the frozen pistachio crèmeux insert in the center, pressing gently. Cover the crèmeux with the remaining white chocolate mousse. Finally, place the cooled pistachio dacquoise disc on top, pressing down slightly. Freeze the entremet for a minimum of 6 hours, or preferably overnight, until completely solid.

5. 5

   Prepare the Mirror Glaze: Bloom gelatin in cold water for 5 minutes. In a saucepan, combine granulated sugar, glucose syrup, and water. Bring to a boil, then remove from heat. Pour the hot syrup over the chopped white chocolate and bloomed gelatin in a tall pitcher. Add a few drops of green gel food coloring. Use an immersion blender to blend until completely smooth and emulsified, avoiding incorporating air bubbles (keep the blender head submerged). Strain the glaze through a fine-mesh sieve to remove any air bubbles or solids. Let it cool to 32-35°C (90-95°F) – this is crucial for perfect coverage.

6. 6

   Glaze the Entremet: Once the entremet is completely frozen and the glaze is at the correct temperature, remove the entremet from the freezer. Carefully unmold it and place it on a wire rack set over a baking sheet (to catch excess glaze). Pour the mirror glaze evenly over the top and sides of the frozen entremet in one continuous motion, ensuring full coverage. Let the excess glaze drip off for a few minutes.

7. 7

   Decorate and Serve: Carefully transfer the glazed entremet to a serving platter. Decorate the base with chopped pistachios and the top with white chocolate curls or additional pistachios. Allow the entremet to thaw in the refrigerator for at least 3-4 hours before slicing and serving. For clean slices, use a hot, dry knife.

8. 8

   Enjoy your masterpiece!