๐ธ Spring Pistachio & Raspberry Entremets
With Pistachio Dacquoise, Pistachio Crunch, Raspberry Confit, White Chocolate Pistachio Mousse, Red Mirror Glaze, Mini Meringues & BerriesThis fresh and vibrant spring entremets features a stunning balance of textures and flavors. A pistachio dacquoise base is paired with a crunchy pistachio layer and a bold raspberry confit center. The entire dessert is wrapped in a delicate white chocolate pistachio mousse, then glazed with a glossy red mirror glaze and decorated with colorful accents. Light, fruity, and festiveโperfect for a seasonal celebration.
Ingredients
๐ Raspberry Confit
- 115 g raspberry purรฉe
- 85 g frozen raspberries
- 20 g sugar
- 6 g powdered gelatin 200 bloom
- 36 g cold water for blooming
- 10 g cornstarch
๐ฟ Pistachio Dacquoise
- 40 g pistachio powder
- 45 g powdered sugar
- 17 g granulated sugar
- 65 g egg whites
- 10 g cornstarch
๐ฐ Pistachio Crunch
- 80 g pure pistachio paste
- 40 g white couverture chocolate
- 60 g muesli clusters or chopped roasted cereal
- 40 g crรชpe dentelle gavottes
- Pinch of fleur de sel
๐ง Pistachio White Chocolate Mousse
- 30 g pure pistachio paste
- 115 g white couverture chocolate
- 115 g heavy cream 30% โ Part 1
- 250 g heavy cream 30% โ Part 2 (to whip)
- 2.5 g powdered gelatin 200 bloom
- 15 g cold water for blooming
โจ Red Mirror Glaze
- 106 g water
- 200 g sugar
- 200 g glucose syrup
- 134 g sweetened condensed milk
- 200 g white couverture chocolate
- 12 g powdered gelatin 200 bloom
- 72 g cold water for blooming
- Q.S. oil-based red food coloring
๐ฅ Mini Meringues
- 30 g egg whites
- 30 g granulated sugar
- 30 g powdered sugar
Instructions
Raspberry Confit (Insert)
- Bloom gelatin in cold water for 10 minutes.
- In a saucepan, heat all ingredients except gelatin until boiling.
- Remove from heat, add drained gelatin, and blend with immersion blender.
- Pour into the Savarin mold and freeze for at least 6 hours.
Pistachio Dacquoise
- Whip egg whites until frothy. Gradually add sugar to form a French meringue.
- Gently fold in the sifted pistachio powder, powdered sugar, and cornstarch.
- Spread on a Silpat-lined tray to 1 cm thickness.
- Dust surface with powdered sugar and bake at 180ยฐC (fan) for 12โ15 minutes.
- Once cooled, cut a 16 cm disc and set aside.
Pistachio Crunch
- Melt white chocolate gently.
- Stir in pistachio paste, fleur de sel, muesli, and crรชpe dentelle.
- Mix well using a spatula.
- Spread over the pistachio dacquoise, then cut out the center using a round cutter.
- Chill until ready to use.
White Chocolate Pistachio Mousse
- Bloom gelatin in cold water.
- Heat 115 g of cream (Part 1) and pour over white chocolate and pistachio paste in three additions. Stir to emulsify.
- Add the gelatin, blend well, and cool the ganache to 20โ25ยฐC.
- Whip the remaining 250 g of cream (Part 2) to soft peaks and gently fold into the ganache.
Assembly
- Unmold the raspberry confit insert.
- In the clean Savarin mold, pour a layer of pistachio mousse.
- Gently place the frozen confit insert into the center, pressing lightly.
- Add more mousse and finish by placing the pistachio dacquoise (crunch-side down) on top.
- Make sure the center has been cut out to match the mold.
- Smooth the top and freeze at least 6 hours.
- Optional: pour excess mousse into small silicone half-sphere molds (3 cm diameter), freeze, then join pairs to form decorative spheres.
Red Mirror Glaze
- Bloom gelatin in cold water.
- Heat water, sugar, and glucose to 103ยฐC.
- Pour over sweetened condensed milk, then add gelatin and chopped chocolate.
- Add red food coloring and blend with an immersion blender.
- Refrigerate at least 6 hours.
- Reheat to 30โ35ยฐC before use. Blend again to smooth.
Mini Meringues
- Whip egg whites until soft peaks form.
- Gradually add sugar and whip until stiff.
- Fold in sifted powdered sugar.
- Pipe small meringues with an 8 mm plain tip on a Silpat mat.
- Bake at 100ยฐC for 1 hour. Cool and store airtight.
Final Decoration
- Temper 150 g white chocolate and tint with red cocoa butter coloring.
- Create decorations (14 cm ring with a 10 cm inner hole, 4 cm discs) using acetate or guitar sheets for shine.
- Glaze the frozen entremets by pouring mirror glaze at 30โ35ยฐC.
- Glaze frozen spheres by dipping them on toothpicks and placing on the entremets.
- Finish with red chocolate decorations, berries, mini meringues, daisy fondant flowers, and edible gold leaf.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my professionโit’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.