Ingredients
Scale
- 1 cup shelled pistachios, toasted
- ½ cup granulated sugar
- ¼ cup water
- 1 cup heavy cream
- 4 large egg yolks
- ½ cup milk
- 1 teaspoon vanilla extract
- 6 ounces bittersweet chocolate, finely chopped
Instructions
- Step 1: Make the pistachio praline: Combine sugar and water in a saucepan over medium heat. Cook, without stirring, until the sugar dissolves and turns a light amber color. Stir in the toasted pistachios and cook for 1 minute more, then immediately pour onto a parchment-lined baking sheet to cool completely. Once cool, roughly chop the praline.
- Step 2: Make the pastry cream: In a saucepan, whisk together egg yolks, sugar, and milk. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F). Remove from heat and stir in the vanilla extract. Strain the pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled.
- Step 3: Whip the cream: In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled pastry cream until combined.
- Step 4: Assemble the entremet: In a ring mold or individual serving rings, layer the chopped praline in the bottom, followed by half of the pastry cream mixture. Melt the chocolate in a double boiler or microwave. Spread melted chocolate over the pastry cream. Add the remaining pastry cream mixture on top of the chocolate. Freeze for at least 4 hours, or preferably overnight.
- Step 5: Unmold and serve: Carefully run a thin knife around the edge of the mold to loosen the entremet. Invert onto a serving plate. Garnish with extra chopped praline, if desired, and serve immediately or chill for a short time before serving.
Notes
- Store the assembled entremet in the freezer for up to two weeks for optimal freshness.
- For best texture, let the entremet sit at room temperature for about 10-15 minutes before serving to allow it to slightly soften.
- Serve this elegant dessert with a scoop of vanilla bean ice cream or a drizzle of raspberry coulis for a delightful contrast.
- To prevent sugar crystals from forming in your praline, ensure the sugar reaches a light amber color and work quickly to pour it onto the parchment paper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American