Entremets & Cheesecakes


Made with 42% PISTACHIO

An original recipe by Christophe Renou, Meilleur Ouvrier de France for Pastry and Confectionery.Makes four entremets, each serving six

7 steps

Recipe Step by Step


Vienna Sponge

120g Egg Yolks
325g Whole Eggs
255g Sugar
205g Egg Whites
80g Sugar
160g Cake Flour

Beat together the egg yolks with the whole eggs and the larger quantity of sugar.

Whip the egg whites and add the remaining sugar.

Mix the whipped egg whites with the first mixture and then add the sifted flour.

Weigh the mixture and spread evenly on two silicone mats on two 60 x 36 cm baking sheets.

Bake at 230°C (446°F) for six minutes in a convection oven.


Strawberry Syrup

250g Strawberry Purée
120g Sugar
50g Lime Juice

Mix the strawberry purée with the sugar and lime juice.

Bring to a boil.

Set aside in the refrigerator.


Strawberry Jam

350g Strawberry Purée
7g Pectin NH
25g Sugar
75g Sugar
60g Glucose
40g Lemon Juice

Heat the strawberry purée in a saucepan.

When it reaches 40°C (104°F), add the pectin mixed with the smaller quantity of sugar. Bring everything to a boil.

Add the second quantity of sugar, bring to a boil again and then add the glucose. Cool to 50°C (122°F) and add the lemon juice.

Set aside in the refrigerator.



225g Water
40g Nonfat Dry Milk
0.3g Ice Cream Stabilizer
3g Gelatin
130g Egg Whites
225g Whipping Cream

Mix the powdered milk with the stabilizer and then bring to the boil with the water.

Add the rehydrated gelatin to the mixture. Melt the Praliné and Cocoa Butter together and then emulsify with the hot liquid.

Add the egg whites and cold cream, mix by hand and thenfinish with a blender.

Leave to set in the refrigerator for 2-3 hours or overnight if possible.

Whisk the mixture to obtain a consistent enough texture to pipe or to work with a spatula.


Almond Sweet Shortcrust

55g European Butter
1g Salt
40g Confectioner's Sugar
14g Minced Almonds
25g Whole Eggs
30g Flour
80g Flour

Mix the softened butter with the salt, confectioner's sugar, minced almonds, eggs, and the smaller quantity of flour.

Take care not to over-process.

As soon as it is combined, quickly add the remaining flour.

Set aside in the refrigerator and roll out the following day.

Bake at 150°C (302°F) for around 12 minutes.



220g Almond Sweet Shortcrust
75g Ground Almonds

Weigh out the cooked and cooled Sweet Almond Shortcrust and crush lightly.

Mix with the Praliné, almonds and the melted Cocoa Butter.

Use immediately or set aside.



Bring the Absolu Cristal glaze to a boil with the water, and spray when the mixture is still liquid at 80°C (176°F).

Assembly and finishing

Make the two 60 x 36cm cakes. Once cooked and cooled, dip each cake in 200g Strawberry Syrup. Set aside in the freezer. Once frozen, spread 250g Strawberry Jam on top of each. Set aside in the freezer. Whip the Pistachio Praliné Ganache and spread 500g on each cake. Blast freeze, saving the remaining ganache for finishing. When blast-frozen, cut into twelve 4cm-wide strips and four 4.5cm-wide strips (60cm long). Assemble the entremets on a chilled marble surface. Roll three 4cm strips and one 4.5cm strip one after the other into a coil, with the wider strip on the outside. Use the remaining ganache to cover the ends of the dessert and stick the Pressed Pistachio Praliné Shortcrust on top, leaving the inside of the spiral hollow. Blast freeze.TIP: The 4.5cm-wide strip of cake ensures the Pressed Pistachio Praliné Shortcrust is at the correct height. Turn the entremets over and spray with the Absolu Cristal Spray Glaze.To make the chocolate decorations, brush some green cocoa butter onto some acetate sheets. Temper some white chocolate couverture and roll out a thin layer between two colored acetate sheets. Before it sets completely, cut out some circles with a plain nozzle. Leave to set. Decorate the entremets with a few strawberries and the chocolate decoration.