Strawberry pistachio entremet

Roast the pistachios at 140°C for 30 minutes. Make a caramel at 195°C, add the pistachios and fleur de sel and stir. Spread on a baking tray lined with a baking mat. Leave to cool and then blend. Place 120 g in each mould.

Heat the strawberry puree with the IQF strawberries and blend. Whisk the egg yolks and sugar until the mixture turns pale and thick, then add the corn starch. Make a pastry cream using the puree. Remove from the heat and add the gelatin. At 40°C, add the butter and blend. Place 200 g per mould on top of the pistachio praline.

Mix the first 6 ingredients together, then add the beurre noisette stirring all the while. Whisk the egg whites (2) with the brown sugar (2) and fold into the batter. Add the flour, baking powder and chopped pistachios. Spread out to a thickness of 1 cm on a baking tray and bake at 160°C for 12 to 15 minutes. Cut to the shape of the mould then place on top of the cream in the insert mould.

Heat half the strawberry puree with the sugar. Add the gelatin mass, then the rest of the strawberry puree and the yuzu puree. Mix well, then at 22°C, add the whipped cream.

Mix together the sugar (1) and pectin. Heat the strawberry puree, granulated sugar (2) and glucose to 40°C. Add the sugar and pectin mixture and bring to the boil. Remove from the heat and add the yuzu puree. Pour some of the confit into the bottom of the mould. Press in 50 g of strawberry slices. Pour over the remaining confit to have a total of 150 g per mould.

Melt the white chocolate with the pistachio praline in a bain-marie. Add the rest of the ingredients. Spread to a thickness of 2 mm.

Mix together the sugar and pectin. Heat the strawberry puree, water and glucose to 50°C. Add the sugar and pectin mixture and bring to the boil. Use while hot.

Pour 415 g of light strawberry mousse into each PCB Creation entremets mould «OEuf 6 personnes». Add the insert and smooth. Freeze. Spray or glaze the entremet with the hot strawberry glaze. Place the entremet on top of the pistachio crisp base. Place the strawberry yuzu confit on top of the entremet. Coat the entremet with the neutral glaze. Add the PCB Creation «Crispy Strawberry» and pistachio chips around the edges. Finish with fresh strawberry slices.