Pistachio Orange Entremet
Pastry
Entremets
Ingredients
Pistachio Sponge
150
g
almond flour
150
g
powdered sugar
125
g
eggs
80
g
egg yolks
75
g
PreGel Pistachio Verde Primavera Traditional Paste – 31272
120
g
all-purpose flour
225
g
egg whites
100
g
sugar
Milk Chocolate Crunch
300
g
tempered Cacao Barry Lactee Superieure Milk Couverture – 38.2%
300
g
PreGel Krocco Milk Arabeschi® (Chocolate Cereal Crunch) – 55302
Orange Gelee
250
g
Boiron Blood Orange Puree
25
g
sugar
25
g
water
45
g
PreGel Five Star Chef Pastry Gelatin Base – 311008
15
g
PreGel Orange Fortefrutto® – 40372
Pistachio Mousse
75
g
PreGel Five Star Chef Pastry Gelatin Base – 311008
100
g
milk
500
g
heavy cream
100
g
PreGel Pistachio Verde Primavera Traditional Paste – 31272
Final Assembly
as desired
PreGel Evolution Glaze – Orange – 49032
as desired
PreGel Evolution Glaze – Pistachio – 48832
as desired
PreGel Evolution Glaze – White Chocolate – 48732
Instructions
Instructions for Pistachio Sponge
Sift flour.
Sift together the almond flour and the powdered sugar, then place in a food processor.
Add the eggs, yolks and PreGel Pistachio Primavera Traditional Paste – 31272, and mix until just combined.
Whip egg whites and sugar to make meringue.
Carefully fold the flour into the pistachio mix.
Carefully fold the meringue into the pistachio mix.
Carefully fold the meringue into the pistachio mix.
Allow to cool.
Cut strips 1.75” wide, and long enough to line the entremet ring.
Cut a disc slightly smaller than the entremet ring.
Instructions for Milk Chocolate Crunch
Temper chocolate.
Mix in PreGel Krocco Milk Arabeschi® (Chocolate Cereal Crunch) – 55302 and roll between two silpats.
Store in refrigerator.
Cut into desired shapes and use as crunch layer in entremet.
Instructions for Orange Gelee
Combine all ingredients in a sauce pot and heat just until all ingredients are dissolved.
Pour into desired mold and freeze.
Use as needed to build entremet.
Instructions for Pistachio Mousse
In a 5 quart mixing bowl, combine all ingredients.
Whip to desired peaks and use as needed.
Final Assembly for Final Assembly
In desired mold, pipe Pistachio Mousse, filling about halfway.
Place Orange Gelee insert in mousse.
Continue with another layer of Pistachio Mousse, leaving room for the sponge and crunch layers.
Place Pistachio Sponge in mold, followed by a thin layer of Pistachio Mousse.
Place Milk Chocolate Crunch layer in mold.
Freeze entremet.
When ready to glaze, remove entremet from mold and place on a glazing screen in the freezer.
Heat PreGel Evolution Glaze – Orange – 49032, PreGel Evolution Glaze – Pistachio – 48832 and PreGel Evolution Glaze – White Chocolate – 48732 to about 35˚C/95˚F.
Pour glazes over entremet as desired. Place entremet back in freezer for 1-2 minutes to allow glaze to set.
Transfer entremet to desired plate or cake board and garnish as desired.