Description
This Pistachio Praline Entremet recipe is an elegant layered dessert featuring creamy pistachio mousse, crunchy praline, and a tender sponge base. Perfect for holidays or special occasions, this showstopping French entremet balances textures and nutty flavor beautifully. Learn how to make a pistachio entremet with praline crunch at home, complete with serving tips and variations.
Ingredients
100 g raw pistachios
150 g white chocolate
300 ml heavy cream
120 g granulated sugar
3 gelatin sheets
60 g unsalted butter
2 large eggs
60 g all-purpose flour
100 ml whole milk
1 tsp vanilla extract
Instructions
1. Toast the pistachios in the oven until lightly golden.
2. Melt sugar in a saucepan until amber, add toasted pistachios, spread on parchment, and let cool. Once set, pulse into praline powder.
3. Soak gelatin sheets in cold water.
4. Warm milk and vanilla extract, then stir in pistachio paste and white chocolate until smooth. Add gelatin and let cool.
5. Whip heavy cream to soft peaks and fold into the pistachio base. Chill the mousse.
6. Beat eggs and sugar until thick and pale. Gently fold in sifted flour, melted butter, and milk.
7. Bake the sponge in a lined tin until golden. Cool and cut into a round base.
8. In a ring mold, place the sponge, spread praline over it, then pour in mousse. Smooth the top.
9. Freeze overnight or chill for at least 6 hours.
10. Unmold and decorate with chopped pistachios, chocolate, or gold leaf. Let sit for 30 minutes before serving.
Notes
Use raw unsalted pistachios for the best flavor and color.
Freeze the entremet in advance for clean slicing.
A ring mold with acetate helps achieve clean, professional edges.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Layered, chilled
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg