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Pistachio Praline Entremet Recipe

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★★★★★

4.7 from 74 reviews

This Pistachio Praline Entremet is a sophisticated layered dessert featuring a creamy pistachio mousse, rich dark chocolate ganache, delicate chocolate sponge, and a buttery biscuit base, all beautifully finished with a shiny mirror glaze and pistachio garnish. Perfect for special occasions, this elegant treat combines crunchy, creamy, and smooth textures with a balanced nutty and chocolate flavor profile.

Ingredients

Scale

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

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

Notes

  • Bloom gelatin properly by soaking it in cold water before use to ensure smooth texture.
  • Use cold heavy cream for better whipping results.
  • Make sure not to overheat the milk custard to avoid curdling; temperature control is key.
  • When glazing, ensure domes are fully frozen to get a smooth shiny finish without melting the mousse.
  • If you don’t have silicone molds, small half-sphere molds or ramekins can be used but may affect unmolding ease.
  • Optional green food coloring can be used to enhance the pistachio color but is not necessary for flavor.

Keywords: pistachio entremet, layered dessert, chocolate mousse, mirror glaze, pistachio mousse, chocolate ganache, chocolate sponge, biscuit base, elegant dessert

Find it online: https://nayabaker.com/pistachio-praline-entremet-recipe/