Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup ground pistachios
- 1/2 teaspoon baking powder
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons gelatin powder
- 2 tablespoons water
- 1 1/2 cups heavy cream
- 1/2 cup milk
- 1/2 cup pistachio paste
- 1/2 cup white chocolate
- 1/4 cup glucose syrup
Directions
Preheat oven to 350°F (175°C) and line a cake pan with parchment paper.
For the sponge, whisk eggs and sugar until fluffy, then fold in flour, pistachios, baking powder, and melted butter.
Bake the sponge for 12-15 minutes and let it cool completely.
For the vanilla cream, heat cream and sugar. Dissolve gelatin in water and mix it into the warm cream mixture.
Stir in vanilla extract, then pour the mixture into a mold and freeze until solid.
For the pistachio mousse, heat milk and sugar. Dissolve gelatin in water and mix it into the warm milk.
Stir in pistachio paste, then gently fold in whipped cream.
To assemble, place the cooled sponge in a mold, pour the pistachio mousse over it, and then place the frozen vanilla cream on top.
Freeze the assembled entremet for at least 4 hours.
For the glaze, dissolve gelatin in water. Heat cream, glucose, and white chocolate, then mix in the dissolved gelatin and food coloring, if using.
Unmold the frozen entremet, pour the glaze evenly over the top, and allow the glaze to set.
Frequently Asked Questions
Can I make this Pistachio Vanilla Entremet ahead of time for a party?
Yes, entremets are ideal for make-ahead preparation! You can assemble the entire Pistachio Vanilla Entremet and freeze it completely for up to two weeks. Thaw it in the refrigerator overnight before serving for the best texture and flavor.
What is the best way to store leftover Pistachio Vanilla Entremet slices?
Because this entremet contains delicate layers like mousse or cream components (implied by the entremet structure), it must be stored in the refrigerator. Cover the slices tightly with plastic wrap or store them in an airtight container to prevent drying out and absorbing odors for up to 3 days.
Can I substitute the ground pistachios in the sponge with almond flour?
While you can substitute, ground pistachios provide a unique flavor and texture to the sponge base of this entremet. If you must substitute, use almond flour in a 1:1 ratio, but be aware that the final flavor profile will shift significantly away from the intended pistachio note.
