Strawberry Pistachio Entremet #shorts #chef #cake #youtubeshorts #food

By Bruno Albouze · 360 min

Ingredients

Instructions

1. Make the pistachio biscuit: trim the edges to match the ring's diameter, level the top, and split it in half horizontally with a serrated knife.
2. Dry any puffed rice, corn flakes or wafers that have absorbed moisture by baking them at 330°F/160°C for 15-20 minutes after switching the oven off, then check they are crisp.
3. Melt the white chocolate over a bain-marie, remove from heat, stir in the pistachio paste, then fold in the remaining dry ingredients. Press into two thick disks in tart rings and freeze at least one hour until set. Keep frozen.
4. For the strawberry insert: line a tart ring with cling film and place it on a frozen tray. Soak the gelatin in cold water and drain. Whisk the sugar and pectin into the warm strawberry purée. Add the lime zest, lemon juice and liquor. Boil over medium heat for 2 minutes, add the diced strawberries and return to a full boil. Remove from heat, rest 5 minutes, then stir in the softened gelatin until
5. Fill the ring with the strawberry filling, let it cool completely, then freeze overnight.
6. For the pistachio mousse: soak the gelatin in cold water for about 5 minutes and drain. Bring the cream and one-third of the sugar to a simmer. Whisk the egg yolks with the remaining sugar, temper with about half the hot cream, then return everything to the pan.
7. Cook over low heat, stirring constantly, until it reaches 185°F (85°C). Remove from heat, add the gelatin, and blend with an immersion blender. Blend in the pistachio paste and almond extract to taste, then strain through a fine sieve.
8. Cool the custard to 95°F (35°C), then gently fold in the whipped cream.
9. Assemble: place the cake ring on a lined tray, add the frozen pistachio crunch, pipe a rope of mousse around the inner edge and a few dots on the base. Add the biscuit, spread mousse over it, and place the frozen strawberry disk on top. Fill the ring with the remaining mousse and smooth level with the ring. Freeze overnight or at least 6 hours.
10. To unmold, warm the ring sides briefly with a hairdryer or blowtorch until loose. Keep frozen until glazing.
11. Mirror glaze (optional): soak gelatin in cold water for 5-10 minutes and drain. Simmer water, sugar and cream and boil, then remove from heat. Gently warm neutral glaze without boiling. Microwave the gelatin in 3-second bursts until liquid, stir into the glaze, then add the pistachio paste. Whisk in the hot cream mixture, strain through a fine sieve, tap out bubbles, and refrigerate overnight befo

Summarized from Bruno Albouze's video. Watch it for the details.

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