A fresh and delicious summer entremet balancing the acidity of rhubarb with the sweetness of elderflower and rich pistachio.
Servings: 10 People
Target Mold Size: 14 cm diameter pastry ring (Curd Insert), 16 cm diameter pastry ring (Cake Insert), 18 cm diameter silicone mold (Outer Mousse).
DAY ONE: Component Preparation (Internal Inserts)
1) Rhubarb Curd (Insert 1 – Core)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Leaf (240 Bloom) | 1.75 g | 1 sheet, soaked |
| Rhubarb Purée | 103 g | About 100 ml, from 250 g rhubarb |
| Lemon Juice | 30 g | About 2 tablespoons |
| Egg (whole) | 75 g | About 1 and a half eggs |
| Egg Yolk | 20 g | About 1 yolk |
| Caster Sugar | 75 g | |
| Cold Butter | 35 g | |
| Pink Food Colouring Paste | – | Potentially a bit |
Method
- Soak Gelatin: Soak gelatin.
- Prepare Purée: Boil rhubarb and sift to get 103 g purée.
- Cook Curd: Stir purée, lemon juice, egg, egg yolk, and sugar in a saucepan. Cook slowly while constantly whipping until it comes to a boil and thickens.
- Finish Curd: Remove from heat and add cubed butter. Whip in the gelatin. Sift the curd and hand blend until creamy.
- Set Insert: Pour the curd into a pastry ring (14 cm diameter) lined with a plastic sheet collar and cling film bottom.
- Freeze: Let the rhubarb curd set in the freezer overnight.
2) Pistachio Mazarin Cake (Insert 2 – Cake Base)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Grated Marzipan | 70 g | |
| Soft Butter | 70 g | |
| Caster Sugar | 60 g | |
| Pistachio Flour | 55 g | From roasted pistachios |
| Eggs (whole) | 75 g | About 1 and a half eggs |
| Baking Powder | 1.25 g | About 1/4 teaspoon |
| All-Purpose Flour | 30 g | |
| Fine Salt | 0.5 g | A pinch |
Method
- Prepare Pistachio Flour: Roast pistachios and blend to flour.
- Make Batter: Whisk soft butter, sugar, marzipan, and salt until light and fluffy. Stir in eggs. Add pistachio flour, all-purpose flour, and baking powder.
- Bake: Pour the dough into a pastry ring (16 cm diameter) with parchment paper. Bake for approximately 16-20 minutes at 180 degrees C until lightly golden.
- Cool and Place: Let the cake cool. Place it in a clean pastry ring (16 cm diameter) lined with a plastic sheet collar.
3) Pistachio Croustillant (Insert 2 – Crunch Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Roasted Pistachio Nuts | 75 g | For caramelizing and flour |
| Caster Sugar | 100 g | For caramelizing |
| Caramel Chocolate | 65 g | Melted |
| Dulce de Leche with Sea Salt | 30 g | About 2 tablespoons |
Method
- Caramelize Nuts: Roast pistachios. Melt sugar to a golden caramel, add the nuts, and pour onto parchment paper to cool.
- Prepare Nuts: Blend one-third of the caramelized nuts to pistachio flour. Chop the rest finely.
- Combine Crunch: Melt the caramel chocolate. Add pistachio flour, chopped pistachios, and Dulce de Leche to the chocolate mixture.
- Layer and Freeze: Spread the croustillant over the pistachio mazarin cake. Let the cake set in the freezer.
4) Rhubarb Marmalade (Insert 2 – Top Layer)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Leaf (240 Bloom) | 1.31 g | About 3/4 sheet, soaked |
| Rhubarb | 210 g | |
| Caster Sugar | 105 g | |
| Vanilla Paste | 3.75 g | About 3/4 teaspoon |
| Red Melatin (Pectin) | 1.25 g | About 3/4 teaspoon |
Method
- Soak Gelatin: Soak gelatin.
- Cook Marmalade: Boil rhubarb, vanilla paste, and sugar until tender. Add melatin and let the marmalade cook further for 1-2 minutes until it thickens.
- Finish: Remove from heat and add the gelatin. Let the marmalade cool to room temperature.
- Layer and Freeze: Spread the marmalade on the cake in an even layer. Freeze for at least 3 hours or overnight.
DAY TWO: Mousse Preparation and Assembly
5) Elderflower Mousse with White Chocolate (Outer Mousse)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 3.06 g | About 1 and 3/4 sheets, soaked |
| White Chocolate | 210 g | Melted |
| Concentrated Elderflower Syrup/Cordial | 125 g | About 100 ml |
| Lemon Juice | 45 g | About 3 tablespoons |
| Vanilla Paste | 10 g | About 2 teaspoons |
| Heavy Cream (35 percent fat) | 206 g | About 200 ml, whipped |
Method
- Soak Gelatin: Soak gelatin.
- Melt Chocolate: Melt the white chocolate and reserve it in a bowl.
- Emulsify Base: Heat elderflower syrup, vanilla paste, and lemon juice until almost boiling. Remove from heat and whip in the gelatin. Pour the hot cream over the chocolate, stirring until combined. Let cool to lukewarm (about 28 degrees C).
- Whip and Fold: Whip 206 g heavy cream to soft peaks. Gently fold the cream into the lukewarm chocolate mixture.
6) Final Assembly
Method
- Prepare Main Mold: Place a silicone mold (18 cm diameter) lined with a plastic sheet collar on a cutting board.
- Insert Curd Core: Place the frozen rhubarb curd insert (14 cm) in the center of the silicone mold.
- Mousse Layer: Pour the elderflower mousse into the mold, being careful not to let the mousse flow underneath the curd insert.
- Insert Cake Core: Take the frozen cake insert (16 cm) out of the freezer. Carefully press it down into the elderflower mousse with the rhubarb marmalade facing downwards.
- Freeze: Freeze the cake overnight.
DAY THREE: Glazing and Decoration
7) Transparent Mirror Glaze (Glaçage Miroir)
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 15.75 g | 9 sheets, soaked |
| Water | 100 g | About 100 ml |
| Caster Sugar | 200 g | |
| Glucose Syrup | 300 g | |
| Sifted Lemon Juice | 30 g |
Method
- Soak Gelatin: Soak gelatin.
- Cook Syrup: Heat sugar, water, and glucose syrup in a saucepan to 105 degrees C. Avoid stirring.
- Finish Glaze: Remove from heat. Add lemon juice and whip in the gelatin. Sift the glaze into a tall pitcher.
- Temper Glaze: Cover the surface with cling film. Cool the glaze down to approximately 35 degrees C.
- Glaze Cake: Take the frozen cake out of the freezer. Place it on a rack. Pour the glaze over the frozen cake. Remove excess glaze.
- Thaw: Place the cake on a plate and let it thaw in the fridge for approximately 6 hours.
8) Chocolate Decoration
| Materials | Weight (g) | Notes |
|---|---|---|
| Ruby Chocolate | 250 g | Tempered |
Chocolate Decoration Dimensions:
| Element | Dimensions | Diameter |
|---|---|---|
| Ribbon (Around cake) | 5.5 cm x 58 cm | 18 cm |
| Rings (Top decoration) | 5 cm or 8 cm tall grooves | 14 cm |
Method
- Prepare Ribbons: Temper the 250 g Ruby chocolate. Create the ribbon (5.5 cm x 58 cm) and set the shape around a cold 18 cm diameter pastry ring.
- Prepare Rings: Using the tempered chocolate, spread it onto a plastic sheet and run a chocolate scraper over it to create long grooves. Set the shape around a cold 14 cm diameter pastry ring.
- Assemble: Place the ribbon around the cake. Place a few of the chocolate rings on top of the cake.
- Garnish: Decorate with different flowers fastened with a little amount of glucose syrup.
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.