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Strawberry Pistachio Entremet

Strawberry Pistachio Entremet Recipe

Pinklady
The term "entremet" originated in medieval France, referring to elaborate dishes served between savory courses during a banquet. Over time, it evolved into the exquisite layered desserts we know today. Entremets are a hallmark of French patisserie, showcasing a chef's skill and creativity through intricate designs and flavor pairings.
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Prep Time 1 hour
Cook Time 20 minutes
Course Dessert
Cuisine Medieval France
Servings 8
Calories 320 kcal

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking tray
  • Parchment paper
  • Silicone molds or a springform pan
  • Saucepan
  • Blender or food processor
  • Offset spatula

Ingredients
  

For the Pistachio Sponge

  • 3 large eggs
  • 80g granulated sugar
  • 60g ground pistachios
  • 30g all-purpose flour
  • 1 tsp baking powder
  • ½ tsp vanilla extract

For the Strawberry Mousse

  • 250g fresh strawberries (or frozen, thawed)
  • 100g granulated sugar
  • 200ml heavy cream, chilled
  • 1 tbsp powdered gelatin
  • 3 tbsp water

For the Pistachio Cream Layer

  • 100ml heavy cream
  • 50g pistachio paste
  • 50g white chocolate, melted

For the Mirror Glaze

  • 150g white chocolate
  • 75ml condensed milk
  • 75g granulated sugar
  • 75ml water
  • 1 tbsp powdered gelatin
  • Gel food coloring (red or pink for a strawberry hue)

Instructions
 

  • Prepare the Pistachio Sponge
    Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
    In a mixing bowl, whisk eggs and sugar until light and fluffy.
    Gently fold in ground pistachios, flour, baking powder, and vanilla extract until just combined.
    Pour the batter into the prepared tray and spread evenly.
    Bake for 10–12 minutes or until a toothpick inserted comes out clean.
    Allow the sponge to cool, then cut it to fit the base of your mold.
  • Make the Strawberry Mousse
    Blend strawberries into a smooth puree. Strain to remove seeds if desired.
    In a small bowl, mix gelatin with water and let it bloom for 5 minutes.
    Heat the strawberry puree and sugar in a saucepan over low heat until the sugar dissolves. Add the gelatin and stir until fully dissolved. Let it cool.
    Whip the chilled heavy cream to soft peaks and gently fold it into the cooled strawberry mixture.
  • Prepare the Pistachio Cream Layer
    Whip heavy cream to soft peaks.
    Fold in pistachio paste and melted white chocolate until smooth.
  • Assemble the Entremet
    Place the pistachio sponge at the bottom of the mold.
    Pour the strawberry mousse over the sponge layer and smooth the surface.
    Add the pistachio cream layer on top, spreading evenly.
    Freeze the assembled layers for at least 4 hours or until firm.
  • Prepare the Mirror Glaze
    Bloom gelatin in water.
    Heat sugar, water, and condensed milk in a saucepan until simmering. Remove from heat and stir in gelatin.
    Pour the mixture over the white chocolate and let it sit for a minute before blending until smooth. Add gel food coloring.
    Cool the glaze to 35°C (95°F).
  • Glaze and Decorate
    Remove the frozen entremet from the mold and place it on a wire rack.
    Pour the mirror glaze over the entremet, ensuring even coverage.
    Let the glaze set for a few minutes before transferring to a serving plate. Decorate with fresh strawberries and chopped pistachios.

Video

Keyword Strawberry Pistachio Entremet Recipe