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Close-up of the rectangular Pistachio Praline Entremet showing the smooth lime-green glaze and crushed pistachio garnish.

Pistachio Praline Entremet: The Ultimate French Pastry Masterclass

A professional-grade Pistachio Praline Entremet featuring layers of dense pistachio sponge, crunchy praline, and light mousse, all encased in a vibrant lime-green mirror glaze and topped with edible gold leaf.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Dessert, Patisserie
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Sponge
  • 1/2 cup all-purpose flour 65g
  • 1/2 cup pistachio flour 50g
  • 3 large eggs
Crunchy Layer & Mousse
  • 1/3 cup pailleté feuilletine 40g
  • 1 cup heavy cream 240ml
  • 1/3 cup pistachio paste 80g

Equipment

  • 1 Rectangular Silicone Entremet Mold Standard size
  • 1 Immersion blender Required for smooth mirror glaze

Method
 

Sponge and Praline Prep
  1. Whisk eggs and sugar to ribbon stage, fold in flours and butter, bake at 350°F for 12 minutes.
  2. Mix melted white chocolate, pistachio paste, chopped nuts, and feuilletine. Spread over sponge and freeze.
Mousse and Glaze
  1. Create a pistachio custard with milk, yolks, and gelatin; fold into whipped cream.
  2. Pour 90°F mirror glaze over the rock-frozen entremet for a reflective finish.

Notes

Ensure the cake is completely frozen before glazing for a smooth finish.
Use a warm knife for clean rectangular slices.