A festive entremet featuring layers of moist pistachio cake, crunchy pistachio nougattine, tart lemon curd, and a creamy lemon caramel mousse.
Yields: 12–14 Servings
Target Mold Size: 20 cm diameter silicone mold (e.g., Silikomart TOR mold) and 16 cm Savarin mold (for mousse insert)
DAY ONE: Component Preparation & Internal Insert
1) Pistachio Mazarin Cake (Base Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Grated Marzipan | 120 g | |
| Soft Butter | 120 g | Softened, room temperature |
| Caster Sugar | 105 g | |
| Roasted Pistachios / Pistachio Flour | 100 g | Finely ground from roasted nuts |
| Eggs (Whole) | 125 g | Approx. 2.5 eggs |
| All-Purpose Flour | 50 g | |
| Baking Powder | 2.5 g | Approx. 1/2 tsp |
| Salt | Pinch |
Method
- Prepare Pistachio Flour: Roast the pistachios briefly at 175°C. Blend them into flour in a food processor.
- Cream Base: Beat soft butter, sugar, salt, and grated marzipan until fluffy. Beat in the eggs.
- Mix Batter: Gently fold the pistachio flour, all-purpose flour, and baking powder into the dough.
- Bake: Pour the dough into a lined 18 cm ring. Bake at 180°C for approx. 18–23 minutes.
- Chill Base: Allow the cake to cool completely. Place it in a clean 18 cm ring lined with an acetate collar and parchment base.
2) Pistachio Nougattine with Caramel (Crunch Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Nougattine Ingredients: | ||
| Caster Sugar | 70 g | |
| Soft Butter | 70 g | Room temperature |
| Finely Chopped Pistachios | 45 g | |
| Glucose Syrup | 45 g | |
| Crunch Base: | ||
| Baked Nougattine (crushed) | 200 g | |
| Caramel Chocolate (30% cocoa solids) | 80 g | Melted |
| Caramel Crispearls | 60 g | |
| Sea Salt | Pinch |
Method
- Prepare Nougattine Dough: Beat softened butter, sugar, finely chopped nuts, and glucose syrup together until combined.
- Bake Nougattine: Roll out the dough between two pieces of parchment paper. Bake at 170°C for approx. 15–17 minutes until completely golden. Let cool.
- Crush: Weigh 200 g of the baked nougattine and crush it into smaller pieces (not too fine).
- Combine Crunch: Carefully melt the caramel chocolate. Mix the crushed nougattine, crispearls, and salt with the melted chocolate.
- Layer and Freeze: Spread the crunch on top of the cake. Level the surface and put it in the freezer.
3) Salted Caramel Ganache with Lemon (Layer 3)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Caramel Chocolate (30% cocoa solids) | 210 g | Melted |
| Heavy Cream (35% fat) | 56.65 g | Approx. 55 ml |
| Lemon Juice (freshly strained) | 46.35 g | Approx. 45 ml |
| Sea Salt | Pinch |
Method
- Melt Chocolate: Carefully melt the caramel chocolate.
- Emulsify: Heat the heavy cream and lemon juice almost to a boil. Pour over the chocolate while stirring in the center until the ganache becomes glossy. Season with sea salt. Hand blend for smoothness.
- Layer and Freeze: Pour the ganache on top of the crunch layer. Put the cake back in the freezer until the ganache is fully set.
4) Lemon Curd (Layer 4)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheet (240 Bloom) | 0.875 g | Approx. 1/2 sheet, bloomed |
| Lemon Juice (freshly strained) | 103 g | Approx. 100 ml |
| Egg (Whole) + Yolk | 95 g | Approx. 1.5 eggs + 1 yolk |
| Caster Sugar | 70 g | |
| Cold Butter | 30 g | Cubed |
Method
- Soften Gelatin: Soak gelatin in cold water.
- Cook Curd: Whisk the lemon juice, egg mixture, and sugar in a saucepan. Slowly heat to the boiling point, whisking constantly until the curd thickens significantly.
- Finish Curd: Remove from heat, mix in the cubed butter, and then whisk in the gelatin. Strain the curd and hand blend for a creamy texture.
- Layer and Freeze: Spread the curd on top of the ganache. Freeze the cake overnight.
DAY TWO: Mousse & Entremet Construction
5) Caramel Mousse with Lemon
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 10.06 g | Approx. 5 3/4 sheets, bloomed |
| Caramel Chocolate (30% cocoa solids) | 580 g | Melted |
| Heavy Cream (to be heated) | 87.55 g | Approx. 85 ml |
| Lemon Juice (freshly strained) | 179.55 g | Approx. 175 ml |
| Heavy Cream (to be whipped) | 628.3 g | Approx. 610 ml, chilled |
| Sea Salt | Pinch |
Method
- Soften Gelatin & Melt Chocolate: Soak gelatin in cold water. Carefully melt the caramel chocolate.
- Emulsify Base: Heat lemon juice and 87.55 g of heavy cream almost to a boil. Whisk in the gelatin. Pour the hot cream over the chocolate, stirring until combined. Allow to cool to lukewarm (approx. 28°C).
- Whip and Fold: Whip the 628.3 g of heavy cream to a light foam. Fold into the cooled chocolate mixture.
- Fill Mousse Mold: Pour a 3 cm high layer of mousse into a 16 cm diameter Savarin mold. Level the surface.
- Fill Main Mold: Pour a 3 cm high layer of the remaining mousse into the 20 cm diameter main mold (e.g., Silikomart TOR mold).
- Insert Core: Take the frozen 18 cm cake insert out of the freezer and place it in the caramel mousse in the 20 cm mold, with the lemon curd facing down.
- Freeze: Freeze the cake and the mousse circle overnight.
DAY THREE: Glazing & Decoration
6) Glaze for The Cake (Base Glaze)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 15.75 g | 9 sheets, bloomed |
| White Chocolate (30-35% cocoa solids) | 225 g | Finely chopped |
| Heavy Cream (35% fat) | 154.5 g | Approx. 150 ml |
| Water | 75 g | |
| Caster Sugar | 225 g | |
| Glucose Syrup | 225 g | |
| Food Coloring Paste | – | Yellow, Orange, and White |
Method
- Prepare Glaze: Follow the standard method (Bloom, Heat Syrup, Emulsify, Add Color, Cool) to prepare the glaze. Add yellow, orange, and white coloring pastes for a pastel orange/yellow color. Let it cool down to 35°C–34°C.
- Glaze Cake: Take the frozen 20 cm cake out of the freezer. Place it on a cooling rack. Pour the glaze over the cake. Clean the excess glaze from the bottom.
- Thaw: Place the cake on a platter and let it thaw in the fridge for approx. 6 hours.
7) Glaze for The Circle (Topping Glaze)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 7 g | 4 sheets, bloomed |
| White Chocolate (30-35% cocoa solids) | 100 g | Finely chopped |
| Heavy Cream (35% fat) | 67 g | Approx. 65 ml |
| Water | 35 g | |
| Caster Sugar | 100 g | |
| Glucose Syrup | 100 g | |
| Food Coloring Paste | – | Yellow, Orange, and White (lighter than cake glaze) |
Method
- Prepare Glaze: Follow the standard method to prepare the glaze, ensuring the color is slightly lighter than the glaze for the main cake. Let it cool down to 35°C–34°C.
- Glaze Circle: Take the frozen 16 cm mousse circle out of the freezer. Place it on a cooling rack. Pour the glaze on the circle.
- Assemble Topping: Clean the excess glaze from the bottom. Carefully place the glazed circle on top of the cake.
8) Chocolate Ribbons and Decoration
| Materials | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 300 g | Tempered |
| Easter Eggs | – | For filling the center |
| Edible Flowers | – | For garnish |
Chocolate Ribbon Dimensions (for 20 cm cake base):
| Element | Color | Diameter | Dimensions |
|---|---|---|---|
| Ribbon 1 | Green | 20 cm | 1.5 cm x 66 cm |
| Ribbon 2 | Pink | 20 cm | 2.5 cm x 66 cm |
| Ribbon 3 | Green | 16 cm | 1.5 cm x 52 cm |
| Ribbon 4 | Pink | 16 cm | 0.7 cm x 52 cm |
Method
- Prepare Decoration: Temper the white chocolate and color it (green and pink). Create the four ribbons according to the dimensions.
- Wrap Base: Place the green ribbon (Ribbon 1) and the pink ribbon (Ribbon 2) around the 20 cm cake. Fasten the ends with melted chocolate.
- Wrap Circle: Place the green ribbon (Ribbon 3) and pink ribbon (Ribbon 4) around the 16 cm circle on top of the cake.
- Final Garnish: Fill the center of the circle with Easter eggs. Decorate with different edible flowers.
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 profession—it’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.