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Strawberry Pistachio Entremet
Fresh and elegant strawberry and pistachio entremet, composed of a gelatinized strawberry insert, a light pistachio dacquoise, and a creamy strawberry mousse. Ideal for warm days, this dessert is prepared in several steps but remains accessible to amateur pastry chefs.
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Critical Success Points
- • Properly rehydrate the gelatin and incorporate it without boiling
- • Whisk the egg whites to stiff peaks without over‑beating
- • Incorporate the strawberry purée into the cream when it does not exceed 30°C
- • Do not over‑mix the dacquoise to avoid deflating the whites
- • Observe the minimum freezing time of 4 hours
Safety Warnings
- • Be careful with hot pans when cooking the strawberries
- • Handle hot gelatin with care to avoid burns
- • Use kitchen gloves when handling the hot mold
- • Do not open the oven during the dacquoise baking
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