Introduction

The Pistachio Praline Entremet is a stunning layered dessert combining rich pistachio mousse, silky chocolate ganache, and delicate chocolate sponge. Finished with a crunchy biscuit base and a glossy mirror glaze, this elegant treat is perfect for special occasions or impressing guests.

Ingredients

For the Pistachio Mousse: 200 ml heavy cream (cold, for whipping)
200 ml whole milk
3 egg yolks
80 g granulated sugar
4 g powdered gelatin (bloomed in 24 ml water)
100 g pure pistachio paste
A few drops green gel food coloring (optional)
For the Chocolate Ganache Layer: 100 g dark chocolate (70%)
80 ml heavy cream
15 g unsalted butter
For the Chocolate Sponge: 50 g almond flour
50 g icing sugar
1 whole egg
1 egg white
10 g cocoa powder
20 g all-purpose flour
20 g melted butter
For the Biscuit Base: 80 g digestive biscuits or graham crackers, crushed
30 g unsalted butter, melted
Pinch of salt
For the Mirror Glaze: 120 g sugar
100 ml water
100 g sweetened condensed milk
100 g dark chocolate (chopped)
8 g powdered gelatin (bloomed in 48 ml water)
Garnish: Whole pistachios (raw or lightly toasted)
Optional: gold leaf or edible glitter

Instructions

Step 1: Make the pistachio mousse. Heat the milk in a saucepan until warm but not boiling. In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened. Gradually temper the egg yolks by pouring in the warm milk slowly while whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it reaches 82°C. Remove from heat and stir in the bloomed gelatin until fully dissolved. Add the pistachio paste and optional green food coloring, mixing until smooth. Let cool to room temperature. Whip the cold cream to soft peaks, then gently fold it into the pistachio custard. Spoon or pipe the mousse into silicone half-sphere molds, filling each about two-thirds full. Freeze for 30 to 45 minutes until semi-set.
Step 2: Insert the ganache layer. Heat the cream until just steaming and pour it over the chopped dark chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Add butter and stir until incorporated. Chill briefly until the ganache thickens slightly. Spoon a small amount of ganache over each semi-set mousse dome to create a disc-shaped layer. Return molds to the freezer until firm.
Step 3: Prepare the chocolate sponge. Beat almond flour, icing sugar, and whole egg until pale and airy. In a separate bowl, whip the egg white to soft peaks, then fold it into the egg and flour mixture. Sift cocoa powder and flour into the batter and fold gently until just combined. Stir in melted butter. Spread batter thinly on a parchment-lined baking tray and bake at 180°C for 10 to 12 minutes until springy. Once cooled, cut out rounds to fit mold cavities. Place a sponge disc on each ganache layer and freeze until domes are completely firm.
Step 4: Add the biscuit base. Combine crushed biscuits with melted butter and a pinch of salt. Mix until evenly moistened. Using a ring mold or hands, press the mixture into thin discs matching the diameter of the sponge layers. Press one biscuit disc over each sponge layer in the molds. Freeze assembled domes overnight to fully set.
Step 5: Unmold and glaze. Remove frozen domes from molds and place on a wire rack over a tray. For the mirror glaze, heat sugar, water, and sweetened condensed milk until hot but not boiling. Remove from heat, stir in bloomed gelatin until dissolved. Add chopped chocolate and let sit for 2 minutes. Blend with an immersion blender until smooth, avoiding air bubbles. Cool glaze to 32–35°C. Pour glaze evenly over frozen domes in one smooth motion, ensuring complete coverage. Allow excess glaze to drip off.
Step 6: Garnish. Decorate glazed domes with whole pistachios and optionally gold leaf or edible glitter. Let glaze fully set before transferring the entremets to serving plates or a presentation board.

Tips & Variations

For extra flavor, lightly toast pistachios before garnishing to enhance their aroma.
You can substitute digestive biscuits with graham crackers or any crisp cookies for the base.
If you prefer a vegan version, experiment with plant-based cream and gelatin substitutes like agar-agar.

Storage

Store the assembled entremets in the freezer until ready to serve. For best texture, thaw in the refrigerator for a few hours before serving. Any leftovers can be kept covered in the fridge for up to 2 days but are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio praline entremet ahead of time?

Yes, this dessert is ideal for preparing in advance. Assemble and freeze the layers ahead of time, then glaze and garnish just before serving.

What if I don’t have silicone half-sphere molds?

You can use any flexible molds or small round dessert molds. Alternatively, assemble the dessert in small ramekins and unmold if possible, or serve layered in glasses.