🥮 Entremet Baklava – A Modern Twist on Middle Eastern Tradition
A stunning Baklava Entremet combining crispy filo layers, pistachio biscuit, creamy pistachio crémeux, airy mascarpone mousse, and a glossy mirror glaze. A perfect fusion of classic and contemporary.The Baklava Entremet is a bold and elegant pastry that merges the timeless essence of Middle Eastern baklava with the finesse of modern French entremets. Inspired by the rich flavors of honey, nuts, and crispy filo pastry, this layered dessert transforms those elements into a sophisticated, multi-texture experience.From the delicate crunch of caramelized filo and pistachio, to the smooth pistachio crémeux and airy mascarpone mousse, every bite is a perfect harmony of tradition and innovation. Though it takes time and precision, the final result is an absolute showstopper—ideal for festive tables or elegant gatherings.
Servings 12 People
Ingredients
Pistachio Sponge
- 40 g pistachio powder
- 10 g all-purpose flour
- 10 g cornstarch
- 1 g baking powder
- 40 g unsalted butter
- 40 g icing sugar
- 40 g whole egg
Crispy Baklava Layer
- 2 filo sheets
- 30 g melted butter
- 40 g finely chopped pistachios
- 5 g honey
- 50 g white chocolate
Pistachio Crémeux
- 36 g whole milk
- 80 g heavy cream 35% fat
- 180 g pistachio paste
- 2 g gelatin bloomed
Mascarpone Mousse
- 200 g heavy cream 35%
- 40 g egg yolks
- 40 g sugar
- 20 g water
- 4 g gelatin bloomed
- 20 g invert sugar or honey
- 140 g mascarpone room temperature
Mirror Glaze
- 10 g gelatin bloomed
- 75 g water
- 150 g sugar
- 150 g glucose
- 100 g sweetened condensed milk
- 150 g white chocolate couverture
- Gel food coloring
Instructions
Pistachio Sponge
- Cream butter and icing sugar.
- Add pistachio powder, then egg.
- Sift in flour, cornstarch, and baking powder.
- Mix and bake at 180°C for 8–10 min in a 15 cm ring. Let cool.
Crispy Baklava
- Brush filo sheets with butter, scrunch and bake until golden.
- Melt white chocolate, stir in honey and pistachios.
- Crumble filo into the mix. Press into a 14 cm ring and top with sponge. Freeze.
Pistachio Crémeux
- Boil milk and cream. Off heat, add gelatin and pistachio paste.
- Blend until smooth. Pour into a 15 cm ring, place frozen sponge + filo block on top. Freeze 6h.
Mascarpone Mousse
- Whip egg yolks while heating sugar and water to 118°C.
- Slowly pour syrup over yolks and whip until cooled to 45°C.
- Melt gelatin with invert sugar and mix into mascarpone.
- Fold in whipped cream and yolk mixture.
Assembly
- Pour mousse into an 18 cm silicone mold.
- Insert frozen crémeux/sponge block. Freeze for at least 24h.
- Mirror Glaze
- Boil water, sugar, glucose to 104°C.
- Pour over white chocolate, condensed milk, gelatin, and coloring.
- Blend until smooth. Chill overnight.
Finishing
- Reheat glaze to 34–38°C, blend again.
- Unmold frozen entrem
