Pistachio, Raspberry and Vanilla Entremet

Place the soft butter and icing sugar in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add the almond powder, vanilla powder and fleur de sel and mix again.

Add the beaten egg and mix with a spatula (easier than with the mixer).

Finish with the flour and mix with the mixer until a smooth dough forms. Do not overwork the dough. Bring the dough together into a ball without pressing too hard. Divide into 2 equal portions.

Wrap each portion in cling film, shaped into a flat rectangle. Refrigerate one overnight and freeze the other (for another tart).

The next day, roll the dough to 2–3 mm thickness and cut out eight 6 cm (2.4 in) square pieces of pastry. Place in the freezer for 30 minutes.

Preheat the oven to 160°C / 325°F.

Place the pastry squares on a Silpain mat (which gives a nice grid pattern to the base), set on a perforated tray. Place another Silpain mat on top, then another perforated tray with a weight to prevent the pastry from rising or warping during baking.

Bake for approximately 25 minutes (watch carefully — timing depends on the thickness and evenness of the dough).

Ideally, make the glaze the day before (or in advance) and reheat it in the microwave when needed.

Rehydrate the gelatin in the water.

In a saucepan, combine the water, sugar and glucose and heat to 103°C / 217°F.

Meanwhile, in a tall jug, combine the white chocolate cut into pieces, the condensed milk, the rehydrated gelatin, the pistachio paste and optionally a very small touch of pistachio green colouring.

When the sugar syrup reaches 103°C / 217°F, pour it into the jug then blend with a hand blender to smooth the glaze — be careful not to incorporate air, which would create unsightly bubbles.

Rehydrate the gelatin in cold water.

Place the white chocolate in a bowl and melt in the microwave.

In a small saucepan, heat the milk with the scraped vanilla pod.

Off the heat, add the rehydrated gelatin and stir with a spatula.

Pour one third of the milk over the white chocolate and stir to create an emulsion. Then pour in the second third, then the last third, to obtain a smooth, homogeneous mixture.

Add the cold whipping cream and blend with a hand blender.

Cover with cling film and leave to set in the fridge for a minimum of 8 hours. You can make this cream in the morning and fill the insert moulds in the evening.

Pour the raspberry puree into a saucepan and heat.

When the puree reaches approximately 40°C / 104°F, add the sugar and NH pectin, previously well mixed together. Bring to the boil, stirring with a whisk, and keep at a rolling boil for one minute.

Off the heat, add a dash of lemon juice and stir. Leave to cool, then pour over the vanilla namelaka to fill the insert mould flush. Cover and place in the freezer overnight.

Rehydrate the gelatin in the water.

Heat the milk with half the sugar and the pistachio paste.

In a bowl, whisk the egg yolks with the remaining sugar.

Pour the pistachio milk over the yolk-sugar mixture, mix well, then return everything to a low heat.

Cook to 83°C / 181°F, stirring constantly with a spatula. Do not allow the cream to boil.

Off the heat, add the rehydrated gelatin. Leave to cool. You can strain through a fine-mesh sieve or blend with a hand blender to remove any lumps. Whip the whipping cream to a soft, foamy consistency — do not overwhip.

Preheat the oven to 170°C / 340°F.

Melt the butter and leave to cool.

In a bowl, mix together the sifted dry ingredients (icing sugar, pistachio powder and cornflour).

Add the almond powder, the 5 g (0.2 oz) of egg yolk, the pistachio paste and 40 g (1.4 oz) of egg whites and mix with a whisk.

Whisk the remaining 40 g (1.4 oz) of egg whites with the sugar to a meringue.

Fold the meringue into the previous mixture, then fold in the melted butter.

Pour the batter into a 20×20 cm (7.9 in) tin (or similar) and bake for 15–20 minutes. Once out of the oven, leave to cool on a wire rack. Cut the biscuit into pieces slightly smaller than the cube. There will be leftover biscuit — it is hard to scale down the quantities. Freeze it for another entremet, or enjoy it as a snack.

Fill the cube moulds three-quarters full with the pistachio bavarian mousse and carefully push it up the sides with a small spatula for a clean finish. Place in the freezer for 5 minutes to let the mousse firm up slightly (this prevents the insert from sinking to the bottom).

Gently press the insert into the centre of each mould (namelaka side facing down into the mousse).

Top up with the remaining pistachio bavarian mousse, leaving about 1 cm (0.4 in) of space, then press in the trocadéro biscuit base.

Place the mixing bowl and whisk attachments in the freezer for at least 15 minutes.

Pour the cream and mascarpone into the chilled bowl and start whisking at medium speed. As the cream begins to thicken, increase the speed.

Add the icing sugar and vanilla seeds when the cream is almost fully whipped. Shape 8 quenelles using a small spoon dipped in hot water. Place on a tray and freeze until needed — it takes practice to make neat quenelles, so make a few extra just in case.

Warm the mirror glaze to approximately 30°C / 86°F.

Remove the entremets from the freezer and unmould.

Place the frozen entremets on a wire rack set over a plate or tray to catch the excess glaze.

Carefully pour the mirror glaze over each entremet to coat completely. Gently tap the rack.

Using a small offset spatula, carefully lift each entremet onto a square of sweet pastry, centring it neatly.

Decorate with a chantilly quenelle, a halved raspberry, a few crushed pistachio nibs and a few dots of pistachio paste.