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Skill Level » Advanced

Strawberry Pistachio Small Entremet

Posted by: AUI

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Recipe

1Strawberry Compote

Ingredients

Directions

  1. Combine all ingredients in a medium sauce pot and cook down until strawberries are soft but not mushy. Cool before use.

2Strawberry Mousse

Ingredients

Directions

  1. In a bowl, whisk together the Alaska-Express Strawberry (1 Box: 5 Bags) and the water. Fold in the whipped cream in two parts.

3Pistachio Mousse

Ingredients

Directions

  1. Bloom gelatin in cold water and set aside. In a pot combine the milk and sugar add pistachio paste mix to combine; add the bloomed gelatin and salt. Fold the whipped cream.

4Pistachio Sponge

Ingredients

Directions

  1. In a stand mixer fitted with a paddle attachment, cream together the almond paste, sugar and Pistachio Paste (Pure Pistachios + Sugar). Change attachment to whip and add the eggs and yolks. Whip until ribbon stage; fold in the sifted dry ingredients. Then fold in the melted butter.
  2. Spread on to a parchment lined sheet pan which has been lightly sprayed. Bake at 356ºF/ 180ºC for 10-12 minutes or until done.

5Pistachio Crunchy Base

Ingredients

Directions

  1. Melt the chocolate, stir in pistachio paste and flaketine. Spread onto the bottom of a half sheet frame.

6Scratch Mirror Glaze

Ingredients

Directions

  1. Boil the water, sugar, and glucose. Add the sweetened condensed milk. Add the bloomed gelatin and stir to dissolve. Pour the mixture over the white chocolate and emulsify with an immersion blender. Use at 82° F-88° F/ 28° C-31° C.

Flavor Profiles

Taste Profile

  • Sweet
  • Salty

Aroma Profile

  • Fruits (citrus, tropical, berries, etc.)
  • Dairy
  • Nuts
  • Others
  • Vanilla

Texture Profile

  • Smooth
  • Soft
  • Others
  • Crunchy

Temperature Profile

  • Cold
  • Room Temperature

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