Description
This Pistachio Praline Entremet is an elegant, multi-layered dessert combining pistachio mousse, praline crunch, sponge cake, and a glossy chocolate mirror glaze. A show-stopping patisserie-style dome perfect for special occasions. Make-ahead, freezer-friendly, and irresistibly textured!
Ingredients
150g pistachios (unsalted, shelled)
200ml heavy cream
100g milk chocolate
50g feuilletine or crushed cornflakes
120g granulated sugar
8g powdered gelatin (or 4 gelatin sheets)
3 egg yolks
120g white chocolate
100g dark chocolate
50g unsalted butter
Instructions
1. Toast pistachios and blend into a fine paste.
2. Melt milk chocolate and mix with pistachio paste, feuilletine, and butter. Press into mold base and freeze.
3. Cook egg yolks and sugar over a double boiler until thickened.
4. Stir in melted white chocolate and pistachio paste.
5. Bloom gelatin and incorporate it into the warm base.
6. Fold in whipped heavy cream to create mousse.
7. Pour mousse over the frozen base in molds and freeze again.
8. Bake a thin pistachio or almond sponge cake and cut circles.
9. Place sponge over frozen mousse layer and freeze until solid.
10. For mirror glaze: heat cream, cocoa powder, sugar, and water. Add bloomed gelatin.
11. Strain glaze and cool to 90°F.
12. Unmold frozen domes, glaze, and decorate as desired.
13. Let thaw in fridge 4–6 hours before serving.
Notes
Use a digital thermometer to ensure your mirror glaze is at 90°F before pouring.
Domes must be completely frozen before glazing or the finish won’t be smooth.
Homemade pistachio paste gives the best flavor, but store-bought is fine in a pinch.
- Prep Time: 1 hour
- Category: Dessert
- Method: Assembled & Glazed
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 dome
- Calories: 450
- Sugar: 28g
- Sodium: 60mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg