Pistachio Praline Entremet

I’m excited to share my version of Pistachio Praline Entremet—a refined layered dessert featuring rich pistachio praline insert, airy pistachio mousse, nutty biscuit layers, and a glossy green glaze. It’s elegant, texturally complex, and perfect for special occasions.

Why I’ll Love This Recipe

I love transforming simple ingredients into a sophisticated entremet. The earthy pistachio praline contrasts beautifully with the creamy mousse, crisp biscuit, and mirror-like glaze. It’s a visual and flavor masterpiece that rewards planning with stunning results.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pistachio praline (for insert and crisp base)

• unsalted pistachios (about 100 g)

• granulated sugar (equal to pistachio weight)

• optional pinch salt or vanilla extract for flavor

Pistachio cream insert (crèmeux)

• pistachio praline

• egg yolks

• sugar

• heavy cream (and milk if needed)

• gelatine (leaf or powder)

Biscuit (e.g. almond dacquoise or financier style)

• almond meal or pistachio powder

• powdered sugar

• egg whites (doubled if meringue-based)

• flour and optionally melted butter (for financier style)

Pistachio mousse

• pistachio paste or praline

• white chocolate

• caster sugar

• heavy cream

• gelatine

Mirror glaze

• sugar

• glucose syrup

• water

• condensed milk

• white chocolate

• gelatine

• green (and possibly yellow) food coloring

directions

Pistachio praline

1. Roast pistachios briefly, then caramelize sugar until deep golden. Pour caramel onto lined tray, scatter pistachios, let cool and harden.

2. Break into chunks and blend into a smooth praline paste; add a bit of salt or vanilla if desired.

Pistachio cream insert

3. Whisk egg yolks and sugar until pale.

4. Heat cream (or cream + milk), temper into yolks, cook to about 82 °C.

5. Add soaked and drained gelatine, then stir in praline. Blend until smooth.

6. Pour into mould (e.g. insert ring), freeze solid.

Biscuit layer

7. Make almond or pistachio-based biscuit: either fold batter (meringue + nuts) or financier style with melted butter. Bake until golden and set. Cut to fit assembly ring.

Pistachio mousse

8. Gently melt white chocolate and pistachio paste together.

9. Bloom gelatine and mix into the chocolate mixture.

10. Whip cream with sugar until soft peaks, fold into mixture gently to retain air.

11. Pour mousse into entremet ring over crispy base, insert frozen cream insert, top with biscuit. Freeze fully.

Mirror glaze and assembly

12. Bloom gelatine. Boil water, sugar, glucose; remove from heat and stir in condensed milk and gelatine.

13. Pour over chopped white chocolate; allow to melt. Blend gently, add coloring until desired shade. Cool to ~35–40 °C.

14. Unmould frozen entremet, place on rack over tray, pour glaze in one motion for even coverage.

15. Transfer to crispy praline base. Decorate as desired (e.g. chopped pistachios, petals, mirror drops). Chill until fully set before serving.

Servings and timing

This entremet typically serves 20–30 portions when using a 20–24 cm cake ring.
It takes 2–3 days to complete: praline and insert day one; biscuit, mousse, assembly freeze day two; glazing and decoration day three.

Variations

• I sometimes use almond dacquoise for a lighter biscuit layer instead of financier-style.

• I explore adding white chocolate or pistachio-flavored curls or violet petals for decoration.

• I’ve tried inserting a thin layer of chocolate ganache or fruit gelée for extra contrast.

storage/reheating

I keep this entremet refrigerated at around 4 °C, covered, and consume within 2–3 days of glazing. I don’t freeze once glazed—best served chilled. Thaw assembled slices briefly before serving so flavors soften.

FAQs

What’s pistachio praline and how do I make it?

Pistachio praline is made by caramelizing sugar and mixing roasted pistachios into it. Once cooled, I blend it until smooth—it’s the flavor base of the mousse and insert.

Can I use pre-made pistachio paste instead?

Yes—many versions use high-quality pistachio paste or purchase praline paste. Homemade adds depth, but pre-made saves time.

Why freeze the entremet before glazing?

Freezing ensures the mousse layers are firm, so the glossy glaze sets cleanly without melting the internal structure. It also makes unmoulding tidier.

What if the glaze has bubbles or doesn’t coat evenly?

Warm glaze gently (~35–40 °C) and pour in one motion. Skim any top bubbles. If bubbles remain, use a small blowtorch or pop with a toothpick carefully.

Can I make a smaller version or individual portions?

Absolutely—I’ve made individual mini entremets using small silicone molds. Adjust ingredient amounts and freeze as described; glaze similarly once frozen.

Conclusion

I truly enjoy crafting this Pistachio Praline Entremet because it brings together complex textures, rich nutty flavors, and elegant presentation. The harmony between crunchy base, whipped mousse, and shiny glaze makes each bite special. When I make it, I savor every creamy, nut‑rich layer and glossy finish—it’s worth the effort for celebratory desserts.

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