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Pistachio mango entremet

Exotic combination of pistachio crunch, sponge cake, mousse and glaze together with fresh mango, mango-passion gel and crémeux
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    Mango-passion gel
    Pistachio glaze
    Pistachio mousse
    Pistachio crunch
    Pistachio sponge
    Mango-passion crémeux
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Ingredients
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Ingredients
Yields
12 servings

Pistachio sponge cake

  • 100 gr. eggs (2)
  • 62 gr. vanilla or white sugar
  • 37 gr. all purpose flour
  • 30 gr. ground pistachios
  • 25 gr. 100% pistachio paste
  • 15 gr. butter
  • 10 gr. cornflour
  • 1 gr. baking powder

Mango passion fruit crémeux

  • 80 gr. mango purée
  • 70 gr. vanilla or white sugar
  • 65 gr. butter
  • 50 gr. egg (1)
  • 50 gr. egg yolks (3)
  • 40 gr. passion fruit purée
  • 2 gr. gelatine

Mango passion fruit gel

  • 130 gr. mango purée
  • 70 gr. passion fruit purée
  • 25 gr. white sugar
  • 4 gr. gelatine
  • 3 gr. pectin

Pistachio crunch

  • 85 gr. chopped pistachios
  • 75 gr. white chocolate
  • 70 gr. wafers
  • 45 gr. 100% pistachio paste
  • 2 gr. salt

Pistachio glaze

  • 80 gr. water
  • 80 gr. glucose
  • 80 gr. white sugar
  • 60 gr. neutral glaze
  • 60 gr. condensed milk
  • 60 gr. white chocolate
  • 25 gr. 100% pistachio paste
  • 5 gr. gelatine

Pistacho mousse

  • 475 gr. heavy cream (35% fat)
  • 90 gr. vanilla or white sugar
  • 60 gr. egg yolks (4)
  • 50 gr. 100% pistachio paste
  • 5 gr. gelatine

Assembly

  • 1 ripe mango
  • Chopped pistachios
mango-1 pistachio-4
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Directions
Welcome to La Pâtisserie du Monde!
Browse in the English version
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Navegar en la versión en Español
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Directions
Prep. time
1h 35m

  1. Pistachio sponge cake
    • 100 gr. eggs (2)
    • 62 gr. vanilla or white sugar
    • 37 gr. all purpose flour
    • 30 gr. ground pistachios
    • 25 gr. 100% pistachio paste
    • 15 gr. butter
    • 10 gr. cornflour
    • 1 gr. baking powder

    • In a bowl, mix the eggs with the sugar and beat at medium speed until it triples in volume, for about 7 minutes.
    • Next, sift the flour, cornflour, and baking powder over the mixture, and fold it in with a spatula using gentle motions.
    • Then, mix the melted butter with the pistachio paste and incorporate it into the previous mixture along with the ground pistachios, using a spatula as in the previous step.
    • Now, transfer the mixture to a 20 cm diameter baking tin lined with baking paper.
    • Bake with top and bottom heat for 18 minutes at 170ºC.
    • Let it cool at room temperature, cover it with cling film to prevent drying, and set aside.

  2. Mango passion fruit crémeux
    • 80 gr. mango purée
    • 70 gr. vanilla or white sugar
    • 65 gr. butter
    • 50 gr. egg (1)
    • 50 gr. egg yolks (3)
    • 40 gr. passion fruit purée
    • 2 gr. gelatine

    • Start by soaking the gelatine in cold water for about 10 minutes.
    • In a saucepan, heat the mango and passion fruit purée over medium heat until it starts to boil.
    • Meanwhile, in a bowl, mix the egg, yolks, and sugar using a whisk until combined.
    • When the mango and passion fruit purée is about to boil, pour it over the egg mixture in a thin stream, stirring constantly with the whisk.
    • Return to the heat and cook until it thickens slightly, reaching 84ºC, stirring constantly with the whisk.
    • Then, turn off the heat, add the gelatine and butter, and mix with a hand blender.
    • Next, pour the cream into a 20 cm diameter mould lined with cling film and cover it with more cling film.
    • Freeze for at least 2 hours.

  3. Mango passion fruit gel
    • 130 gr. mango purée
    • 70 gr. passion fruit purée
    • 25 gr. white sugar
    • 4 gr. gelatine
    • 3 gr. pectin

    • Start by soaking the gelatine in cold water for about 10 minutes.
    • In a saucepan, heat the mango and passion fruit purée over medium heat until it starts to boil.
    • Meanwhile, in a cup, mix the sugar and pectin.
    • It is important to mix the pectin and sugar well to avoid lumps when adding it to the liquid.
    • When the mango and passion fruit purée is about to boil, add the pectin and sugar mixture and cook for about 2 minutes, stirring constantly with the whisk.
    • Then, turn off the heat and add the gelatine.
    • Next, pour the gel into a 20 cm diameter mould lined with cling film and cover it with more cling film.
    • Freeze for at least 2 hours.

  4. Pistachio crunch
    • 85 gr. chopped pistachios
    • 75 gr. white chocolate
    • 70 gr. wafers
    • 45 gr. 100% pistachio paste
    • 2 gr. salt

    • In a bowl, mix the chopped pistachios, crushed wafers, and salt.
    • Then, melt the white chocolate along with the pistachio paste.
    • Next, add the melted chocolate and pistachio paste to the previous mixture and stir until homogeneous.
    • Transfer the mixture to a 24 cm diameter silicone mould and freeze for at least 1 hour.

  5. Pistachio glaze
    • 80 gr. water
    • 80 gr. glucose
    • 80 gr. white sugar
    • 60 gr. neutral glaze
    • 60 gr. condensed milk
    • 60 gr. white chocolate
    • 25 gr. 100% pistachio paste
    • 5 gr. gelatine

    • First, soak the gelatine in cold water for about 10 minutes.
    • In a saucepan, heat the glucose, sugar, and water over medium heat until it boils at about 103ºC.
    • Then, turn off the heat and add the soaked and drained gelatine.
    • Next, add the condensed milk, neutral glaze, white chocolate, and pistachio paste, and blend everything with a hand blender, ensuring no air is incorporated.
    • Then, strain the glaze and pour it into a container.
    • Allow to cool at room temperature and refrigerate until needed.

  6. Pistachio mousse
    • 475 gr. heavy cream (35% fat)
    • 90 gr. vanilla or white sugar
    • 60 gr. egg yolks (4)
    • 50 gr. 100% pistachio paste
    • 5 gr. gelatine

    • First, soak the gelatine in cold water for about 10 minutes.
    • In a saucepan, heat 200 g of cream over medium heat until it begins to boil.
    • Meanwhile, in a bowl, mix the egg yolks with the sugar using a whisk until fully combined.
    • When the cream is about to boil, pour it over the yolk mixture in a thin stream, stirring constantly with the whisk.
    • Then, return the mixture to the heat and cook until it thickens slightly, reaching 84ºC, stirring constantly with the whisk.
    • Turn off the heat, add the gelatine and pistachio paste, and mix with a hand blender. Let it cool at room temperature to 30ºC.
    • Meanwhile, whip the remaining 275 g of cream to soft peaks. It's important not to overwhip the cream to avoid altering the final texture of the mousse.
    • Once the mixture has cooled sufficiently, add the lightly whipped cream and fold it in gently with a spatula.
    • Set aside and proceed with the assembly immediately.

  7. Assembly
    • 1 ripe mango
    • Chopped pistachios

    • Start by placing the frozen pistachio crunch disc at the base of a 24 cm diameter, 4 cm high silicone mould.
    • Next, place the pistachio sponge cake in the centre.
    • Remove the mango and passion fruit crémeux and gel from the freezer, unmould, remove the cling film, and place the crémeux on top of the pistachio sponge cake, followed by the gel.
    • Now, transfer the pistachio mousse to a piping bag without a nozzle, make an opening of 1 cm in diameter, and fill the edges of the mould and the top. Smooth with a spatula for an even finish.
    • Carefully place the cake in the freezer and let it freeze completely overnight.
    • The next day, carefully unmould the cake and keep it in the freezer.
    • Reheat the pistachio glaze to 42ºC and pour it over the cake placed on a rack. Smooth with a spatula to remove the excess.
    • Plate the cake and decorate the top to your liking. We used chopped pistachios and fresh mango slices. Allow to thaw completely.
    • Store in the fridge until ready to serve and leave at room temperature for 15 minutes before serving.

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    Pistachio sponge cake
  • 100 gr. eggs (2)
  • 62 gr. vanilla or white sugar
  • 37 gr. all purpose flour
  • 30 gr. ground pistachios
  • 25 gr. 100% pistachio paste
  • 15 gr. butter
  • 10 gr. cornflour
  • 1 gr. baking powder
    Mango passion fruit crémeux
  • 80 gr. mango purée
  • 70 gr. vanilla or white sugar
  • 65 gr. butter
  • 50 gr. egg (1)
  • 50 gr. egg yolks (3)
  • 40 gr. passion fruit purée
  • 2 gr. gelatine
    Mango passion fruit gel
  • 130 gr. mango purée
  • 70 gr. passion fruit purée
  • 25 gr. white sugar
  • 4 gr. gelatine
  • 3 gr. pectin
    Pistachio crunch
  • 85 gr. chopped pistachios
  • 75 gr. white chocolate
  • 70 gr. wafers
  • 45 gr. 100% pistachio paste
  • 2 gr. salt
    Pistachio glaze
  • 80 gr. water
  • 80 gr. glucose
  • 80 gr. white sugar
  • 60 gr. neutral glaze
  • 60 gr. condensed milk
  • 60 gr. white chocolate
  • 25 gr. 100% pistachio paste
  • 5 gr. gelatine
    Pistachio mousse
  • 475 gr. heavy cream (35% fat)
  • 90 gr. vanilla or white sugar
  • 60 gr. egg yolks (4)
  • 50 gr. 100% pistachio paste
  • 5 gr. gelatine
    Assembly
  • 1 ripe mango
  • Chopped pistachios