Strawberries and pistachio entremets

Pistachio Madeleine sponge
Heat fan oven at 320F - 160°C.
Place an 8 inches (20 cm) pastry ring on a silicon mat (or baking paper) and set aside.
In a small bowl, melt the butter with pistachio paste and set aside.
In another bowl, sift all the powders and set aside.
In a third bowl, whisk together eggs with sugars.
Add the powders and whisk to combine, then add melted butter/paste and combine.
Pour the mixture in a pastry bag and pipe 185/200 g inside the prepared ring.
Bake for 15/16 minutes.
Out of the oven, let completely cool, then, with a six inches (16 cm) pastry ting, cut and get a round disc from the sponge.
Set aside.

Crunchy layer
Melt the chocolates, add the Crêpe dentelle and combine with a rubber spatula.
With a small spatula, spread a thin layer on the pistachio sponge, covering all the surface.
Let the chocolate set and set aside to assemble.

Strawberries confit
Line with acetate strips and clingfilm a 3.5 inches (9 cm) in diameter pastry ring.
Soak gelatin in cold water.
In a small bowl, combine sugar (II) with pectine Nh and set aside.
Heat strawberries flesh with sugar (I) and glucose until 120F - 50°C.
Gradually add sugar/pectine mixture and bring to a boil, stirring constantly.
Continue boiling for about 2 minutes, stirring constantly.
Out of the heat, add lemon juice and stir to combine.
When the mixture reaches about 160F - 70°C, add gelatin and stir to combine.
Let cool until 105F - 40°C and pour 90 g of confit inside the prepared ring.
Let completely cool room temperature, then refrigerate for about 2 hours, then freeze completely for about 12 hours.

Inspiration Fraise light mousse
Soak gelatin in cold water.
Melt the chocolate and set aside.
Heat strawberries flesh at 160F - 70°C.
Out of the heat, add gelatin and stir to combine.
Add the flesh, 1/3 at a time in the melted chocolate, mixing well with a rubber spatula.
Blend the ganache with a hand blender until smooth and shining.
When the mixture is about 105F - 40°C, add soft whipped cream in 2 or 3 batches.
Pour the mousse in a pastry bag
In a silicon mould 5.3 inches (13.5 cm) in diameter place in the centre the frozen confit.
Pipe 185 g of the mousse, smooth the surface if necessary and freeze for about 24 hours.

Pistachio bavarian cream
In a jar, pour pure pistacchio paste and set aside.
Soak gelatin in cold water.
Prepare a plain custard with milk, egg yolks and sugar, cooking the mixture until it reaches 180F - 82°C, stirring constantly with a rubber spatula.
Out of the heat, weigh the called quantity of creme anglaise, add gelatin and mix to combine.
Pour the mixture over the pistachio paste and gently mix with a hand blender until smooth.
Whip the heavy cream until soft peaks form and combine with pistachio custard.

To assemble
In a 7 inches (18 cm) in diameter and 2 inches (5 cm) in height silicon mould, place in the middle the frozen discs (confit and light mousse).
With a pastry bag, pipe 430 g of pistachio bavarian cream.
Freeze for a few minutes.
Place the sponge with downward crunchy layer, press a little and fill the edges with the remaining bavarian cream.
Smooth with a small spatula and freeze for at least 24 hours.

Nappage
Soak gelatin in cold water.
In a small saucepan bring water and sugar to 218F – 103°C.
Remove from the heat and when the mixture reaches 160F – 70°C, add gelatin and stir to melt.
Let the nappage cool until 90F - 32°C before using.

To serve
Remove the dessert from the mould and place on a wire rack.
Use the neutral nappage to glaze the entremet.
Garnish with chocolate.
Refrigerate for 8 hours before serving
Enjoy!