Name: Pistachio Praline Entremet
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: French
Ingredients: 100g pistachios; 150g white chocolate; 300ml heavy cream; 6g gelatin sheets; 2 large eggs; 60g sugar; 40g almond flour; 20g cake flour; 2 tbsp pistachio paste; 100g dark chocolate; 80g glucose syrup; 100g feuilletine or cornflakes; 50g additional sugar (for praline)

Elegance has a name, and it comes in the form of this Pistachio Praline Entremet. With its glossy mirror glaze, nutty pistachio crunch, and delicate layers of mousse and sponge, this dessert isn’t just a treat — it’s a showstopper. Whether you’re planning a fancy dinner party or just looking to wow your family, this entremet delivers both flavor and finesse in every single bite.

This French-style layered dessert combines the earthy richness of pistachios with a sweet praline crunch, all encased in a rich chocolate glaze that adds a luxe finish. Balanced, creamy, and texturally complex, this entremet is perfect for those who love gourmet desserts that are as beautiful as they are delicious.

Why You’ll Love This Pistachio Praline Entremet

This entremet isn’t your everyday dessert. It brings together layers of contrasting textures and flavors: the soft airiness of pistachio mousse, the subtle chew of almond sponge, the satisfying crunch of praline, and the mirror-like shine of dark chocolate glaze. It’s refined, rewarding, and unforgettable.

Whether you’re baking for the holidays, a birthday, or just indulging in a weekend kitchen project, this recipe offers an enriching experience both in making and tasting.

What Kind of Pistachios Should I Use?

Raw, unsalted pistachios are your best bet for this entremet. Their natural flavor is the perfect base for both the mousse and praline layers. Toasting them lightly can enhance the nutty aroma, but avoid overly salted or roasted varieties, as they can throw off the delicate balance of the dessert.

Ingredients for the Pistachio Praline Entremet

Each ingredient here serves a unique purpose, building a dessert that’s luxurious in both taste and texture:

Pistachios: The star of the show! Used in both the mousse and praline layers for bold, nutty flavor.
White Chocolate: Melts into the mousse for creaminess and structure.
Heavy Cream: Whipped to soft peaks for that cloud-like mousse texture.
Gelatin: Stabilizes the mousse, giving it a smooth set.
Almond Sponge Cake: Light and tender, it forms the perfect base layer.
Pistachio Paste: Intensifies flavor in the mousse and adds authentic richness.
Sugar: Used for the praline and sponge layers to balance the nuttiness.
Dark Chocolate and Glucose Syrup: Combine for the glossy mirror glaze that finishes this dessert like a jewel.

How To Make the Pistachio Praline Entremet

Step 1: Make the Almond Sponge Base

Prepare a light almond sponge by whisking eggs and sugar over a water bath until fluffy, then folding in sifted almond flour and a touch of cake flour. Bake in a thin sheet and cut into circles to fit your molds.

Step 2: Prepare the Pistachio Praline Crunch

Caramelize sugar and stir in chopped pistachios. Once cooled, pulse into a chunky praline, then mix with melted white chocolate and crushed feuilletine (or cornflakes) for crunch.

Step 3: Make the Pistachio Mousse

Bloom gelatin, then melt it into a pistachio paste and white chocolate mix. Fold in whipped cream gently to keep the mousse airy and light.

Step 4: Assemble the Layers

In a silicone dome mold, layer mousse, then praline, then the sponge base. Freeze until fully set (overnight is best).

Step 5: Glaze and Decorate

Prepare your mirror glaze and pour it over the frozen domes to create that perfect shine. Top with crushed pistachios or edible gold for an extra touch.

Serving and Storing This Pistachio Praline Entremet

This Pistachio Praline Entremet serves 8 to 10 people, making it a perfect showpiece for a dinner party or special occasion. Serve chilled, and slice with a warm knife for clean, stunning layers.

Store in the refrigerator for up to 3 days. If making ahead, freeze (glazed or unglazed) for up to 2 weeks and thaw in the fridge overnight before serving.

What to Serve With Pistachio Praline Entremet?

Sparkling Wine or Champagne

The light bubbles complement the richness of the dessert without overpowering its subtle pistachio flavor.

Raspberry Coulis

A tangy berry sauce adds a beautiful color contrast and fruity acidity that enhances the nutty profile.

Vanilla Bean Ice Cream

The creamy vanilla profile pairs elegantly with the complex layers of the entremet.

Espresso or Dark Roast Coffee

The bitterness of coffee balances the sweetness beautifully.

Crushed Pistachio Brittle

Add extra texture and visual flair on the side.

Lemon Sorbet

A light, citrusy palate cleanser that refreshes between bites.

Fresh Berries

A colorful, tart complement that contrasts the creamy and nutty notes.

Want More Dessert Ideas with a Gourmet Twist?

If you enjoyed this Pistachio Praline Entremet, you’ll fall in love with these other Nora Nosh creations:

Cherry Chocolate Cheesecake for rich, decadent indulgence.
Chocolate Raspberry Drip Cake for dramatic flair.
Magic Lemon Cobbler for a zesty, magical surprise.
Banana Bread Cookies for a homey treat with a twist.
Whipped Shortbread Cookies for melt-in-your-mouth texture.

Save This Pin For Later

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Let me know in the comments how yours turned out. Did you go minimalist with the decoration or go all out with gold leaf? Did you add an extra praline layer?

I love hearing how others bring their flair to these creations. Questions are always welcome—let’s master the art of dessert together.

Explore beautifully curated desserts and bakes on Nora Nosh Pinterest and discover your next gourmet obsession.