Pistachios and Hazelnuts Entremet

Makes about 15 servings
recipe inspire by this-one, blog Evan's Kitchen Ramblings.

Praliné 100% hazelnuts
(recipe adapte from the blog la cuisine de Bernard)

- 240g hazelnuts
- 160g sugar
- 20g water

Grill hazelnuts for about 10 minutes at 180°C. Wrap them in a clean cloth and rub them between your fingers to peel them.
In a saucepan, heat sugar and water until you get a thick syrup, that makes a lot of big bubbles and is frothy.
Add all at once the peeled hazelnuts and mix well in order to coat them with sugar.
Let the sugar caramelize and melt.
Pour everything on a baking sheet and let it cool at room temperature.
Once cooled, broke them into pieces and mix in a food processor until it becomes a thick paste.

An easier solution is to make an hazelnut paste by mixing 200g peeled hazelnuts (grilled in the oven and rub between your fingers) with 200g of icing sugar until it becomes a thick paste.

Biscuit pistaches
- 60g de pistachio paste (in specialised groceries)
- 10g honey
- 2 egg whites
- 80g sugar
- 40g almond powder
- 22g pistachio oil
- 20g heavy cream
- 55g flour
- 2g baking powder
- 2g salt

Preheat the oven to 180°C.
Mix pistachio paste and honey in the bowl of your stand mixer until creamy.
At medium speed, add egg white, one at a time, waiting for it to be completely incorporated before adding the other one. Scrap the sides of the bowl with a spatula. You shoud get a liquid batter.
Add sugar and almond power, and mix with your stand mixer for about 2 minutes until it thickens, scrape down the sides of the bowl.
Add oil and heavy cream and mix for 1 minute.
Add flour, baking powder and salt and mix for 2/3 minutes, scrape down the sides of your bowl.

Pour the batter in an entremet square ring about 28x18cm place on greased baking paper so that you have a layer about 1 or 1.5cm thick.
Bake for 15/20 minutes (watch carefully). Take out from the oven, let it cool an take off the entremet square (you'll need it for the next step). Reserve.

Chocolate Hazelnut biscuit
- 75g egg yolks
- 35g homemade praliné (or hazelnut paste, see previous step)
- 10g dark chocolate
- 75g egg whites
- 30g sugar
- 40g flour
- 15g unsweetened cocoa powder

Preheat the oven to 180°C.
Beat egg yolks with praline paste and melted dark chocolate until it is thick.
In a separate bowl, whip the egg whites until stiff peaks with sugar.
Add half of egg whites to yolk mixture, then the other half. Incorporate sifted flour and cocoa powder and mix well to have an homogeneous batter.
 Pour the batter in the entremet square (same as before, 18x28cm) and bake about 15 minutes (or until cooked but not too hard).

Hazelnut chocolate Mousse 
- 50g homemade praliné (or hazelnut paste, see previous step)
- 30g milk chocolate
- 20g dark chocolate
- 45g soften butter
- 180g heavy cream
- 65g egg yolks
- 35ml water
- 12g glucose syrup
- 25g sugar
- 4g gelatin (two leaves)

Heat sugar, glucose syrup and water until 121°C.
Lightly beat egg yolks, then let your stand mixer mix the yolks at medium/high speed while you pour the syrup at 121°C slowly over the yolks. Let your stand mixer on until the batter is cooled.
In the mean time, heat milk chocolate, dark chocolate and praline to melt them and mix them together (micro-wave), then add butter and stir well to incorporate.
Fold this mixture into the yolk mixture (it will be pale and thick).
Soften gelatin leaves in cold water, drain it and melt it over low heat. Add to the batter.
Whip heavy cream until soft peaks and incorporate it carefully to the batter.

Pour the mousse over the chocolate layer in the entremet square to make an even, not too thick, layer.
Stock in the freezer to set.

Pistachio Bavarois
- 100g egg yolks
- 40g sugar
- 55g pistachio paste
-290ml milk
- 8g (4 leaves) de gelatin
-325ml heavy cream

Soften gelatin leaves in cold water.
Beat egg yolks in a bowl. Boil milk then pour it slowly over the yolk while you stir them.
Pour everything back in the saucepan and heat over low/medium heat until it thickens.
Off the heat, add drained gelatin.
Then add the pistachio paste and mix well.
Whip heavy cream until soft peaks then incorporate to the batter.

Place the pistachio sponge over the hazelnut mousse in the entremet square.
Make a syrup with 10g sugar and 25ml water, soak the sponge with it.
Pour over the pistachio bavarois, make a layer as seen as the other, and stock in the freezer to set.

Cocoa glaze 
(recipe from the blog Un Déjeuner de Soleil, where you can fin an other version, without glucose syrup)
- 100g sugar
- 45g water
- 35g glucose syrup
- 35g unsweetened cocoa powder, sifted
- 85g heavy cream
- 5g gelatin (2 1/2 leaves)
- pistachio chunks (chopped pistachios)

Soften gelatin in cold water.
Bring sugar, glucose syrup, heavy cream and water to a boil and let it heat for about 1 min, or until it reaches 110°C.
Add cocoa powder at once and stir slowly with a wooden spoon. Drain gelatin and melt it in the mixture, then mix everything with a blender to make it smooth.
Let it cook to 30/35°C.

To glaze the entremet, when it is set, take off the entremet square (you may have to slide a knife on the edges), cut the edges to make it look nice.
Place the entremet on a rack, and pour the cocoa glaze all over the surface.
Normally, one shouldn't touch the glazing gel once it is on the entremet, but I had to use a spatula to spread it as thinly as possible.
It is not an obligatory step, but if you do it, you should act fast because the cake will be cool and the cocoa glaze will set quickly, and once it is set you can't touch it anymore.

Sprinkle pistachio chunks all over the entremet and reserve in the fridge until it's time to serve.

Source : the-wandering-girl.blogspot.fr