RECETTE DE L'ENTREMET FRAMBOISE PISTACHE BASE CROUSTILLANTE pour la Saint Valentin facile

Hello pastry chefs, we meet again today for the realization of a raspberry-pistachio entremet on a crispy base. So to make this recipe I used pistachio paste that I made myself, which you can find the tutorial on my channel. We absolutely avoid the pistachio aroma which for me is much too chemical in a cake. So here I leave you with this nice view and I tell you right away for the ingredients. For the raspberry jelly we will use 350 g of raspberry puree without seeds, 85 g of powdered sugar, 15 g of cornstarch and two and a half sheets of gelatin sheets. For the raspberry jelly we will insert it in the cake and for that we will choose a 20 cm diameter circle on which we will have covered a stretch film in order to be able to pour our preparation quietly without it escaping the disc. I did exactly the same thing with a heart shape. This heart shape will serve us to decorate the top of the cake. So we will pour the preparation in these two forms. Start by rehydrating the gelatin in very cold water. Pour the raspberry puree in a saucepan with the sugar and the cornstarch and let it heat up quietly. Heat until this preparation thickens. Under the effect of the cornstarch, the jelly will thicken a bit like an English cream and we will now be able to add the rehydrated gelatin sheets. We will let this preparation cool down a little before pouring it into the circle and into the heart shape because the stretch film could melt and so it is not the goal. We want it to stay around the mold. So we will already fill the heart shape for decoration. Do not forget to put your stretch film otherwise you could have bad surprises. And we will place these two preparations directly in the freezer. For the jelly, we will need two eggs at room temperature. Make sure they are at room temperature, the jelly will rise much more easily. So 60 grams of sugar and 60 grams of flour and a little bit of pink food coloring to give a little bit of a girly look to our jelly. In the bowl of the mixer, pour the two whole eggs and about half of the sugar. We will put the sugar in several times. So start turning your robot quite slowly for now at medium speed. Mix for about 3 minutes, then add the rest of the sugar. Now increase the speed to maximum. After 5 minutes, we get this fairly foamy preparation. And that's when we're going to incorporate our food coloring. So avoid putting a lot of it. The powder coloring is very, very pronounced. So a pinch of knife. And I don't want it to be red either. So there you go. Close the lid and beat again, but really quickly. 20 seconds. We will now incorporate the flour, but here, on the other hand, we will mix very gently with the jelly. We will first pour half of the flour. And start our mixture by lifting well from the bottom to the top. So as not to drop the preparation. Then we incorporate the rest of the flour. And we proceed in the same way. Here, I think the jelly is perfect. We will pour in our mold, which is buttered and floured on the edges. So here I used the mold that we will use for the final preparation. It is 24 cm in diameter. And anyway, the jelly will retract, so it will be a little smaller than the size of the mold. And it will be perfect. Bake for 10 minutes at 180 degrees. Here, our jelly is cooked. We will now remove the ring. And we will let it cool on our tray. For the crunchy pistachio, we need 75 grams of white chocolate. 50 grams of homemade pistachio paste, which you can find the tutorial on my channel. And 85 grams of crushed hazelnuts. And melt the white chocolate with the pistachio paste. We will let everything melt quietly. Here, the white chocolate and the pistachio paste are well melted. We will be able to incorporate them immediately into the hazelnuts. Now that the hazelnuts are well mixed with this preparation, we will pour it directly on the jelly. Spread it evenly to the edge. And we will pack while we spread. Place the jelly in the freezer for half an hour. For the pistachio mousse, we will need 150 grams of white chocolate, 120 grams of milk, 300 grams of liquid cream, 2 and a half sheets of gelatin, so 5 grams of gelatin, 60 grams of homemade pistachio paste, and green food coloring. First, rehydrate the gelatin in cold water for 10 minutes. Melt the white chocolate in a bain-marie. Start heating the milk. We see that the chocolate is starting to melt quietly. It is important that it melts gently so that it does not freeze. If the pan is too hot underneath, the chocolate will harden and we will not be able to do anything. There, we see that it is very fluid. It is time to incorporate our pistachio paste. Here, the pistachio paste is well incorporated. We will now integrate our powder coloring. A small tip of a knife will be enough. Now, we will add the hot milk. Do not be afraid of the color. It may seem very pronounced, but when we mix the whipped cream, it will diminish. It is time to add our sifted gelatin. We will now let this preparation cool completely. It should not be hardened in the fridge. It must remain malleable, but it must be completely cold. I will now explain to you how we will assemble our cake. I remind you that the circle used is 24 cm in diameter. As for the other preparations, I filmed the bottom with stretch film. We will position it this way. We will mount our cake upside down so that the bottom of the cake becomes the top of the cake when we unmold it. We will start by inserting our pistachio mousse in the bottom, in which we will insert our frozen raspberry jelly. We will position it well in the middle. Then, we will finish on top with the sponge cake and the crispy pistachio. Do not forget to use plastic wrap if you have any to put inside the circle. This way, you will have a cake that will be very smooth and that will unmold perfectly well. Now pour the whole cream into the bowl. We will beat it in a whisk, but not too firm. Just make a nice whipped cream. For me, the cream has a perfect texture. It is not too hard, it is just right. I got my pistachio cream, which was cooling down. We can see that it has started to freeze. Don't panic if it is really too frozen. You left it for too long. You can always use the whisk and beat again before mixing the whipped cream with it. We will use the electric whisk to loosen it. Then, we will add this preparation to the rest of the whipped cream. We will proceed to a more delicate mixture, like a maryse. Always move from the bottom to the top. Lift it up so that the preparation does not fall over. We will now move on to the assembly of the cake. All our elements are ready. We have our pistachio mousse, which is here. We have our raspberry insert, which is there. And we have our crunchy pistachio sponge cake, which is there. We will pour all the pistachio mousse, three quarters of the pistachio mousse, into the mold. You have to keep a little bit of it to cover the raspberry insert. Now, I'm going to put my raspberry jelly disc in the middle. We will press lightly. Then, we will put the rest of the pistachio mousse on top, which we will also smooth. We just have to put our crunchy and jelly disc, which we will also press to raise the cream on the edges. And we will place everything in the freezer until our dessert is perfectly frozen and can be unmolded perfectly well to continue the decoration. We will move on to the decoration of the dessert. For that, I have planned small meringues that I made myself. You will find the tutorial on my YouTube channel. Some fresh raspberries. And then, a velvet spray to decorate the heart that we kept for the top of the cake. I start by unmolding my heart, which is in the small container. I already removed the stretch film that we had placed. And then, directly with my velvet spray, I'm going to put a little layer on it, but directly on the frozen heart. Then, we will turn it directly on the serving plate. We will now unmold it. Gently lift the melted heart and place it in the center of the cake. We will then decorate with the meringues. Then, we will add a few raspberries. See you soon for other videos. And don't forget, when we love, we share. So, don't hesitate to share my recipe on social networks. And I'll see you soon. Kisses, friends. Ciao!