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A close-up of a Pistachio Praline Entremet with vibrant green mirror glaze and gold leaf garnish on a white plate.

Pistachio Praline Entremet: The Ultimate French Pastry Masterpiece

A luxurious French entremet featuring layers of moist pistachio sponge, crunchy praline, and silky pistachio mousse, all encased in a vibrant, high-shine green mirror glaze and topped with edible gold leaf.
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Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Desserts, French Pastry
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Core Components
  • 1 cup Pistachio Flour Finely ground
  • 1/2 cup Pistachio Paste Pure, unsweetened
  • 40 g Feuilletine For crunch
  • 1.5 cups Heavy Cream 35% fat content
  • 150 g Glucose Syrup For the glaze

Equipment

  • 1 Silicone Round Mold (7-inch) For the main body
  • 1 Silicone Insert Mold (5-inch) For the cream insert
  • 1 Immersion blender Essential for the mirror glaze

Method
 

Assembly
  1. Bake the thin pistachio sponge at 340°F (170°C) for 10 minutes until set.
  2. Spread the pistachio and feuilletine praline mixture over the sponge and freeze.
  3. Pipe mousse into mold, add frozen cream insert, top with more mousse and the sponge disk. Freeze overnight.
  4. Pour the 90°F (32°C) mirror glaze over the frozen entremet in one swift motion.

Notes

Ensure the entremet is frozen solid before glazing.
Use a warm knife for perfectly clean slices to show the layers.