Sift the nut flours together and set aside. In the bowl of a stand mixer, whip the egg whites with the sugar to stiff peaks, using the whisk attachment. Gently fold the nut flour mixture into the egg whites. Spread evenly on a sheet pan lined with a Silikomart Silkmat (591030). Bake the mixture at 350ºF/176ºC for 7 to 9 minutes or until done. Cut into 6 in/15.2 cm squares.
In a stand mixer fitted with the paddle attachment, cream together the softened butter, sugar, and salt. Add the eggs, both flours, and the baking powder. Allow the dough to rest, and then roll it out, cut into 6 in/15.2 cm squares, and place in a 6 in/15.2 cm square metal frame. Bake at 340ºF/171ºC for 15 minutes.
Combine all of the ingredients, except for the lemon juice, in a sauce pan and bring it to a boil for 2 to 3 minutes. Then, add the lemon juice. Remove from heat and allow to cool for assembly.
Soak the gelatin in the first amount of water. Bring the sugar, second amount of water, and glucose to a simmer, and then add the evaporated milk. Drain the gelatin sheets and whisk into the mixture while it is still warm. Pour the mixture over the white couverture coins to emulsify, and then add the pistachio paste and white cocoa butter. Allow the glaze to cool to 77ºF/25ºC before glazing the entremets.
Assembly
Confiseur Pink Macaron Shell (640202)
As Needed
Fresh Cranberries
As Needed
N.U.T. Premium Pistachios (532001)
As Needed
Chocolate Décor
As Needed
Place a layer of the Pistachio Dacquoise on top of the Pistachio Sugar Crust while still in the frame. Spread an even layer of the Cranberry-Cherry Marmalade on top of the dacquoise, followed by an even layer of the Kirsch Mousse. Repeat to create another layer and freeze. Pour the Pistachio Mirror Glaze on top of the layers and freeze again. Remove from the metal frame and garnish with pink macaron shells, cranberries, pistachios, and chocolate décor.
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