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Home / Pistachio Orange Entremet

Pistachio Orange Entremet

Pistachio Orange Entremet

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Pistachio Sponge
  • Milk Chocolate Crunch
  • Orange Gelee
  • Pistachio Mousse
  • Final Assembly

Pistachio Sponge

150g (5.3oz)
150g (5.3oz)
125g (4.4oz)
80g (2.8oz)
75g (2.6oz)
120g (4.2oz)
225g (7.9oz)
100g (3.5oz)

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 , 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.

Milk Chocolate Crunch

300g (10.6oz)
300g (10.6oz)

Method of Preparation

  1. Temper chocolate.
  2. Mix in and roll between two silpats.
  3. Store in refrigerator.
  4. Cut into desired shapes and use as crunch layer in entremet.

Orange Gelee

250g (8.8oz)
25g (0.9oz)
25g (0.9oz)
45g (1.6oz)
15g (0.5oz)

Method of Preparation

  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.

Pistachio Mousse

75g (2.6oz)
100g (3.5oz)
500g (17.6oz)
100g (3.5oz)

Method of Preparation

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

Final Assembly

as desired
as desired
as desired

Final Assembly

  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 , and 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.