Ponthier Strawberry Pistachio Entremet

This elegant Ponthier Strawberry Pistachio Entremet by Antony Terrone, Pastry Chef and consultant  layers vibrant strawberry creams, mousse and confit with rich pistachio praline and sponge, all shaped into a festive egg form. Perfect for an Easter celebration, it combines fresh spring flavours with a stunning showpiece finish.

Ingredients 

Pistachio Praline:

• 300g Pistachios
• 150g Granulated sugar
• 42g Water
• 2.5g Fleur de sel

Strawberry Cream:

• 200g Ponthier Frozen British Strawberry Puree 
• 300g Ponthier IQF strawberries
• 50g Granulated sugar
• 60g Egg yolks
• 20g Corn starch
• 12g Gelatin mass
• 200g Butter

Soft Pistachio Sponge:

• 116g Roasted ground pistachios
• 93g Brown sugar (1)
• 33g Egg whites (1)
• 37g Egg yolks
• 24g Icing sugar
• 1g Salt
• 106g Beurre noisette
• 130g Egg whites (2)
• 17g Brown sugar (2)
• 53g Flour (T55)
• 3.5g Baking powder
• 45g Chopped pistachios

Light Strawberry Mousse:

• 867g Ponthier Frozen British Strawberry Puree 
• 17g Ponthier 100% yuzu puree
• 80g Granulated sugar
• 17g Gelatin F
• 85g Water
• 680g Whipped cream

Strawberry Yuzu Confit:

• 373g Strawberry puree
• 38g Sugar (1)
• 8.5g Pectin NHX
• 77g Sugar (2)
• 63g Glucose
• 38g Yuzu puree
• 200g Fresh strawberries

Pistachio Crisp Base:

• 255g White chocolate (33%)
• 100g Pistachio praline
• 63.5g Puffed rice
• 178g Chopped pistachios
• 3g Fleur de sel

Strawberry Glaze:

• 250g Ponthier Frozen British Strawberry Puree 
• 100g Water
• 60g Glucose
• 60g Granulated sugar
• 6g Pectin NHX

Method

Pistachio Praline:

1. Roast the pistachios at 140°C for 30 minutes.
2. Make a caramel at 195°C, add the pistachios and fleur de sel and stir.
3. Spread on a baking tray lined with a baking mat. Leave to cool and then blend. Place 120 g in each mould. 

Strawberry Cream:

1. Heat the strawberry puree with the IQF strawberries and blend.
2. Whisk the egg yolks and sugar until the mixture turns pale and thick, then add the corn starch.
3. Make a pastry cream using the puree. Remove from the heat and add the gelatin.
4. At 40°C, add the butter and blend. Place 200 g per mould on top of the pistachio praline.  

Soft Pistachio Sponge:

1. Mix the first 6 ingredients together, then add the beurre noisette stirring all the while.
2. Whisk the egg whites (2) with the brown sugar (2) and fold into the batter. 
3. Add the flour, baking powder and chopped pistachios.
4. Spread out to a thickness of 1 cm on a baking tray and bake at 160°C for 12 to 15 minutes.
5. Cut to the shape of the mould then place on top of the cream in the insert mould.  

Light Strawberry Mousse:

1. Heat half the strawberry puree with the sugar.
2. Add the gelatin mass, then the rest of the strawberry puree and the yuzu puree.
3. Mix well, then at 22°C, add the whipped cream. 

Strawberry Yuzu Confit:

1. Mix together the sugar (1) and pectin.
2. Heat the strawberry puree, granulated sugar (2) and glucose to 40°C.
3. Add the sugar and pectin mixture and bring to the boil.
4. Remove from the heat and add the yuzu puree.
5. Pour some of the confit into the bottom of the mould. Press in 50 g of strawberry slices.
6. Pour over the remaining confit to have a total of 150 g per mould. 

Pistachio Crisp Base:

1. Melt the white chocolate with the pistachio praline in a bain-marie.
2. Add the rest of the ingredients. Spread to a thickness of 2 mm.

Strawberry Glaze:

1. Mix together the sugar and pectin.
2. Heat the strawberry puree, water and glucose to 50°C.
3. Add the sugar and pectin mixture and bring to the boil. Use while hot. 

Assembly:

1. Pour 415 g of light strawberry mousse into each PCB Creation entremets mould. Add the insert and smooth. Freeze.
2. Spray or glaze the entremet with the hot strawberry glaze. Place the entremet on top of the pistachio crisp base.
3. Place the strawberry yuzu confit on top of the entremet.
4. Coat the entremet with the neutral glaze. Add the PCB Creation "Crispy Strawberry" and pistachio chips around the edges.
5. Finish with fresh strawberry slices.