Hi everyone! Today I’ll share with you a recipe with an amazing association of flavors! Pistachio pairs incredibly well with Orange Blossom and if you haven’t tried it yet, it’s the time to do so! This Entremet is made up of a Pistachio Streusel, a Pistachio Trocadero Cake, some Orange Blossom Mousse and a Pistachio Cremeux Insert ? It’s glazed with White Glaze and decorated with Pistachio Ganache and Sponge Cake!
Organisation:
D-2: Make the Insert + Make the Praline
D-1: Make the Mousse + Make the Trocadero + Assemble the Entremet + Make the Ganache
D-Day: Make the Glaze + Glaze the Entremet + Whip the Ganache + Make the Streusel + Make the Sponge Cake
For a 20cm Entremet:
Streusel:
- 65g of butter
- 65g of sugar
- 80g of powdered pistachio
- 65g of flour
- 1 pinch of salt
Trocadero:
- 45g of butter
- 25g of pistachios
- 30g of powdered pistachios
- 37,5g of icing sugar
- 6g of corn starch
- 6g of egg yolks
- 30g of egg whites (1)
- 30g of egg whites (2)
- 20g of sugar
Mousse:
- 90g of egg yolks
- 67g of sugar
- 300g of milk
- 12g of powdered gelatin (or 6 sheets)
- 300g of full liquid cream
- 50g of orange blossom water
Pistachio Cremeux (insert):
- 100g of milk
- 100g full liquid cream
- 50g of pistachio paste
- 50g of egg yolks
- 10g of sugar
- 4,2g of gelatin
Glaze:
- 145g of sugar
- 100g of water
- 120g of full liquid cream
- 100g of white chocolate
- 8g of powdered gelatin
Whipped Ganache:
- 150g of full liquid cream
- 48g of white chocolate
- 2,55g of gelatin
- 30g of pistachio praline (homemade* or bought)
*Pistachio Praline:
- 65g of pistachios
- 42g of sugar
- 10g of water
Sponge Cake:
- 75g of eggs
- 17g + 12g of sugar
- 12g of neutral oil
- 12g of milk
- 22g of flour
- 0,5g of baking powder
- 1 pinch of salt
- 10g of pistachio paste (for the color)
We’ll start with the insert:
1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.
2. Briefly whisk the egg yolks with the sugar.
3. Bring to boil the milk, cream and pistachio paste. Pour in 3 times over the eggs and mix.
4. Bring everything back to the pan and cook over medium heat, while stirring, until it reaches 84°C.
5. Off the heat, add the hydrated gelatin.
6. Wrap the bottom of a 18cm circle with cling film. Pour the Cremeux and freeze overnight.
For the Praline:
1. Roast the pistachios at 150°C for 10-15min.
2. Heat the water and sugar to 116°C. Add the roasted pistachios and keep cooking while stirring. A layer of white sugar will form, keep cooking until all that sugar caramelizes.
3. Spread over a silicone mat and let it cool down.
4. Mix the pistachios for about 10min until it forms a smooth and liquidy paste.
5. Keep in a jar.
For the Trocadero Biscuit:
1. Preheat the oven to 165°C.
2. Melt the butter and let it cook over medium heat until it has a golden color. It’s called “Beurre Noisette”. Let it cool down.
3. In a mixer, blend the pistachios with the icing sugar.
4. Add the egg whites (1), the egg yolks, the corn starch and the pistachio powder. Mix for a few seconds and then pour the dough in a bowl.
5. Whisk the egg whites (2) by adding the sugar gradually until light peaks form.
6. Gently add this meringue in several times to the dough.
7. Take some of this dough and add it to the butter. Then, add everything to the initial mixture.
8. Pour inside a 18cm mold and cook for 10-15min.
9. Let it cool down before unmolding.
For the Mousse:
1. Hydrate the gelatin.
2. Briefly whisk the egg yolks and sugar.
3. Bring to boil the milk with the orange blossom.
4. Pour in 3 times over the eggs.
5. Bring everything back to the pan and cook to 84°C.
6. Off the heat, add the gelatin.
7. Pour in a wide dish and let it cool down to 40°C.
8. Whip the cream until light peaks form.
9. Gently combine the orange blossom cream to the whipped cream.
It’s time to assemble!
1. Wrap the bottom of a 20cm mold and add a strip of rhodoïd sheet (or plastic sheet).
2. Place the trocadero biscuit at the bottom.
3. Pour half of the mousse.
4. Add the insert and slightly press.
5. Cover with the rest of the mousse.
6. Freeze overnight.
For the Ganache:
1. Hydrate the gelatin.
2. Melt the chocolate.
3. Bring to boil half of the cream with the pistachio praline.
4. Pour in 3 times over the chocolate and mix vigorously.
5. Add the hydrated gelatin and the other half of cold cream.
6. Wrap with cling film and refrigerate overnight.
The next day:
For the Streusel:
1. Preheat the oven to 175°C.
2. Cream the softened butter with the sugar.
3. Add the pistachio powder, the flour and salt. Mix to form a homogenous dough.
4. Spread inside a 20cm mold and cook for 10-15min. It should be golden.
5. Let it cool down before unmolding.
For the Sponge Cake:
1. Follow the steps of this recipe: Swiss Roll Cake
2. You’ll just have to mix the pistachio paste with the egg yolks.
3. Cook in a 20cm mold. We’ll cut it in half after.
For the Glaze:
1. Hydrate the gelatin.
2. Melt the chocolate.
3. Heat the water and sugar to 103°C.
4. Add the cream and heat to 103°C.
5. Pour the syrup in three times over the chocolate.
6. Add the gelatin.
7. Let the glaze cool down to 22-24°C.
To finish the cake:
1. Unmold the Entremet and place it over a support. Smooth the edges.
2. Pour the glaze by starting with the edges. Gently take the entremet with spatulas and place it on the streusel.
3. Whip the Pistachio Ganache at medium speed until it forms firm peaks. Place in a pastry bag fitted with an open star tip.
4. Cut the sponge cake in half. Use tips of different diameters to create random holes in the sponge cake.
5. Place over the entremet.
6. Pipe the Ganache on the other half of the Entremet surface. Decorate with pistachio halves.
Your Entremet is (finally) ready! Let it thaw in the fridge 3-4h.
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂
