Name: Pistachio Praline Entremet
Prep time: 3 h
Cook time: 15 min
Total time: 12 h
Cuisine: French
Ingredients: 120 g pistachios (unsalted, shelled); 150 g granulated sugar; 300 ml heavy cream; 200 g dark chocolate (60–70% cocoa); 3 egg yolks; 100 ml whole milk; 10 g powdered gelatin (or 5 gelatin sheets); 100 g glucose syrup (or corn syrup); 150 g sweetened condensed milk; 1 tsp vanilla extract; 1 pâte sablée base (pre-baked rounds); 100 g unsalted butter; 1 pinch sea salt

The first time I made this Pistachio Praline Entremet, I remember being completely mesmerized by the glossy chocolate mirror glaze and the delicate crunch of the pistachio base. It felt like creating art in my kitchen—every layer purposeful, every bite a revelation. This isn’t just dessert; it’s an experience that begins the moment you bring out the first ingredient.

What I love most about this recipe is how it blends textures and flavors into a single, luxurious treat. From the rich dark chocolate mousse to the nutty pistachio praline crunch, and the silky smooth glaze that reflects like glass—each element plays a role in making this entremet irresistible. And while it may look like something out of a pastry shop window, you’ll be surprised at how approachable it actually is.

Why You’ll Love This Pistachio Praline Entremet

If you’re someone who appreciates desserts that look stunning and taste even better, this recipe is for you. It’s elegant enough for special occasions yet satisfying enough to be your next weekend baking challenge. The contrast of rich chocolate, fragrant pistachio, and smooth mousse offers a gourmet result with a homemade heart.

What Kind of Chocolate Should I Use?

The chocolate you choose makes a big difference here. For the mousse and glaze, I use high-quality dark chocolate (around 60-70% cocoa) because it adds depth and richness without being overly sweet. Avoid chocolate chips—opt for couverture chocolate or baking bars for the best results.

Options for Substitutions

Don’t have pistachios? You can swap them with hazelnuts or almonds, though you’ll miss the signature green hue and unique flavor of pistachio. Want to skip gelatin? Agar agar is a great vegetarian alternative but will need slight adjustments in quantity and technique. If you’re avoiding dairy, coconut cream and dairy-free chocolate work beautifully in this entremet with only subtle changes in flavor.

Ingredients for This Pistachio Praline Entremet

Pistachios (unsalted, shelled): These form the base of the praline layer and give that distinct nutty sweetness. Toasting them brings out their flavor even more.

Granulated Sugar: Essential for caramelizing the pistachios into a crunchy praline and sweetening the mousse.

Heavy Cream: Used in both the mousse and ganache for richness and creaminess.

Dark Chocolate (60–70% cocoa): The backbone of the chocolate mousse and mirror glaze, providing deep, luxurious flavor.

Egg Yolks: Help stabilize and thicken the mousse while adding richness.

Whole Milk: Used to create the custard base for the chocolate mousse.

Gelatin Sheets or Powdered Gelatin: Provides the necessary structure for both the mousse and the mirror glaze.

Glucose Syrup or Corn Syrup: Helps achieve that stunning, glassy finish on the mirror glaze.

Sweetened Condensed Milk: Adds sweetness and silkiness to the glaze.

Vanilla Extract: Enhances the overall aroma and flavor of the dessert.

Pâte Sablée (Shortcrust Pastry Base): This crisp base holds the entremet and adds a contrasting crunch to the creamy mousse.

Butter: Needed in both the praline and the crust for richness and structure.

Sea Salt: Just a pinch heightens the sweet and nutty flavors.

Step 1: Make the Pistachio Praline

Start by toasting the pistachios in a dry pan or oven at 350°F (175°C) for 8–10 minutes. In a saucepan, melt sugar until it turns amber. Stir in the warm pistachios and a pinch of salt. Pour onto parchment to cool, then blend into a coarse paste once hardened. This praline will be layered under the mousse for crunch and flavor.

Step 2: Prepare the Pâte Sablée Base

Cream butter and sugar together, then mix in egg yolk, flour, and a pinch of salt. Roll out the dough and cut into rounds. Bake at 350°F (175°C) for about 12–15 minutes or until golden. Let cool completely. These rounds will act as the foundation for your entremets.

Step 3: Make the Chocolate Mousse

In a saucepan, heat milk until warm. In a bowl, whisk egg yolks and sugar. Slowly pour the warm milk over the yolks, whisking constantly. Return to the heat and cook gently until the mixture thickens (nappe consistency). Off heat, stir in bloomed gelatin and chopped dark chocolate until smooth. Once slightly cooled, fold in whipped cream to create a light, airy mousse.

Step 4: Assemble the Mold Layers

Line silicone dome molds with chocolate mousse about halfway up. Freeze for 10 minutes. Add a spoonful of pistachio praline in the center, then fill the rest with mousse. Smooth the tops and place a pâte sablée disc on each. Freeze overnight or until completely solid.

Step 5: Make the Chocolate Mirror Glaze

Bloom gelatin in cold water. In a saucepan, combine water, sugar, glucose syrup, and condensed milk. Heat until just boiling. Remove from heat and stir in chopped dark chocolate and bloomed gelatin. Blend until smooth and strain to remove bubbles. Let cool to about 90°F (32°C), ideal glazing temperature.

Step 6: Glaze and Garnish

Unmold the frozen entremets and place on a wire rack. Pour the glaze smoothly over each dome. Let excess drip off. Decorate with chopped pistachios or edible gold leaf. Chill for 2–3 hours to allow the glaze to set and the mousse to thaw slightly.

How Long to Prepare the Pistachio Praline Entremet

Preparing this elegant dessert does take some planning, but the results are well worth it. The overall process can be broken down into manageable stages over two days.

Active Prep Time: Expect to spend around 2.5 to 3 hours in total. This includes making the pistachio praline, baking the pâte sablée base, preparing the mousse, and assembling the domes. If you’re familiar with mousse-based desserts, this will flow smoothly.

Chilling and Freezing Time: The entremets need to freeze solid for at least 6–8 hours (or preferably overnight) before glazing. After glazing, they should be chilled for another 2–3 hours to thaw to the ideal texture before serving.

Tips for Perfect Pistachio Praline Entremet

Use high-quality dark chocolate for a deep, luxurious flavor—this truly makes a difference.
Always toast your pistachios to enhance their natural oils and aroma.
Bloom gelatin properly (either powdered or sheets) before using—undissolved gelatin will ruin the texture.
Make sure the mousse is completely frozen before glazing, or the glaze won’t adhere smoothly.
For a flawless finish, strain your glaze and use an immersion blender to remove any bubbles.

Watch Out for These Mistakes While Cooking

Overheating the chocolate: Can cause separation or a grainy texture in both mousse and glaze.
Skipping the chilling stages: Each step needs the right amount of time to set or freeze—don’t rush it.
Uneven layering in molds: This can lead to messy domes when unmolding—take your time with each scoop.
Using too much gelatin: This can make the mousse rubbery. Follow measurements precisely.
Pouring glaze too hot or too cold: Too hot will melt the mousse, too cold won’t spread properly. 90°F (32°C) is the sweet spot.

What to Serve With Pistachio Praline Entremet?

1. Espresso or Strong Coffee

The bitterness complements the richness of the chocolate mousse and balances sweetness.

2. A Glass of Dessert Wine

Try a chilled Moscato d’Asti or Sauternes. The sweetness and acidity pair beautifully with the nutty praline.

3. Fresh Berries

Raspberries or blackberries on the side add tartness and freshness that contrast with the creamy mousse.

4. Pistachio Ice Cream

Double down on the pistachio flavor with a scoop of artisanal pistachio ice cream.

5. Whipped Crème Fraîche

A tangy, lightly whipped crème fraîche served alongside will cut through the richness elegantly.

Storage Instructions

Refrigerator: Once glazed and thawed, the entremets can be stored in the refrigerator for up to 3 days. Keep them in an airtight container to maintain freshness and prevent them from absorbing other odors.

Freezer: You can freeze the assembled, unglazed entremets for up to 1 month. When ready to serve, glaze them directly from frozen and let them thaw in the fridge for a few hours before eating. Avoid refreezing after glazing.

Estimated Nutrition (per serving — 1 individual dome)

Calories: 420 kcal
Fat: 32g
Saturated Fat: 16g
Carbohydrates: 30g
Sugar: 23g
Protein: 6g
Fiber: 3g
Sodium: 60mg
Cholesterol: 95mg

Frequently Asked Questions

How far in advance can I make the entremet?

You can assemble and freeze the domes up to a month ahead. Glaze and garnish the day before or the morning of serving.

Can I make this without a silicone mold?

A silicone mold gives the smooth dome shape and easy release, but you could use small metal molds lined with plastic wrap in a pinch.

Can I skip the mirror glaze?

You could serve it unglazed, but the glaze adds texture, flavor, and a polished presentation. It’s worth the extra step!

Is it possible to make this nut-free?

Yes, you can replace the pistachio layer with a chocolate cookie crunch or use sunflower seed praline as a substitute.

What if I don’t have glucose syrup?

Corn syrup can be used in equal measure in the mirror glaze—it prevents crystallization and adds shine.

Conclusion

The Pistachio Praline Entremet is a true celebration of texture and flavor. It’s the kind of dessert that makes a statement—not just because of its striking appearance, but also for the balance it brings in every bite. Yes, it requires multiple steps, but each one is rewarding. Once you slice into that glossy dome and reveal the layers within, you’ll know it was all worth it. Whether you’re making it for a special event or simply to challenge your pastry skills, this entremet will absolutely impress.