Pistachio Orange Entremet

Method of Preparation

1. Sift flour.
2. Sift together the almond flour and the powdered sugar, then place in a food processor.
3. Add the eggs, yolks and PreGel Pistachio Primavera Traditional Paste - 31272, and mix until just combined.
4. Whip egg whites and sugar to make meringue.
5. Carefully fold the flour into the pistachio mix.
6. Carefully fold the meringue into the pistachio mix.
7. Carefully fold the meringue into the pistachio mix.
8. Allow to cool.
9. Cut strips 1.75” wide, and long enough to line the entremet ring.
10. Cut a disc slightly smaller than the entremet ring.

1. Temper chocolate.
2. Mix in PreGel Krocco Milk Arabeschi® (Chocolate Cereal Crunch) - 55302 and roll between two silpats.
3. Store in refrigerator.
4. Cut into desired shapes and use as crunch layer in entremet.

1. Combine all ingredients in a sauce pot and heat just until all ingredients are dissolved.
2. Pour into desired mold and freeze.
3. Use as needed to build entremet.

1. In a 5 quart mixing bowl, combine all ingredients.
2. Whip to desired peaks and use as needed.

1. In desired mold, pipe Pistachio Mousse, filling about halfway.
2. Place Orange Gelee insert in mousse.
3. Continue with another layer of Pistachio Mousse, leaving room for the sponge and crunch layers.
4. Place Pistachio Sponge in mold, followed by a thin layer of Pistachio Mousse.
5. Place Milk Chocolate Crunch layer in mold.
6. Freeze entremet.
7. When ready to glaze, remove entremet from mold and place on a glazing screen in the freezer.
8. Heat PreGel Evolution Glaze - Orange - 49032, PreGel Evolution Glaze - Pistachio - 48832 and PreGel Evolution Glaze - White Chocolate - 48732 to about 35˚C/95˚F.
9. Pour glazes over entremet as desired. Place entremet back in freezer for 1-2 minutes to allow glaze to set.
10. Transfer entremet to desired plate or cake board and garnish as desired.