Mini Cloud Entremets

To make this recipe for Mini Cloud entremets, start by preparing all the ingredients for the pistachio financier.

Pistachio financier: Melt the butter in a saucepan...

...and continue cooking it until it becomes hazelnut brown (it should have a very slight hazelnut odour).

Transfer this browned butter into a mixing bowl to stop the cooking process and let it cool.

Place the icing sugar and pistachio powder in another container.

Add the salt...

... the flour and baking powder.

Combine the powders with a hand whisk.

Add the egg whites...

... and combine with the whisk.

Finish by adding the browned butter (once cooled down)...

... and combine with a whisk until smooth and homogeneous.

Pour this pistachio financier batter onto a perforated baking sheet covered with a silicone mat...

...and spread it with a spatula over the entire surface of the mat.

Sprinkle chopped pistachios over the financier batter.

Place the baking sheet in a convection oven preheated to 180°C (gas 4) and bake for 10 to 12 minutes depending on your oven.

When cooked, remove from the oven.

The pistachio financier is now ready.

Transfer the silicone mat with the biscuit onto a pastry rack...

... and leave to cool at room temperature.

Pistachio crémeux (make the day before): Prepare all the ingredients. Mix the powdered gelatine with the hydration water (tap water or mineral water) and let it hydrate for 15 minutes.

Heat the whipping cream in a small saucepan.

Pour the egg yolks and caster sugar into another container...

...and whisk to blanch the mixture until the sugar grains are completely dissolved.

Add the boiling cream to the blanched mix, while whisking.

Transfer the preparation into the saucepan used to boil the cream...

...and cook this mixture while stirring with a rubber spatula without exceeding 82°C to avoid premature coagulation of the egg yolks.

Once the custard is obtained, transfer it to a pouring jug, straining it through a sieve.

Add the pre-hydrated gelatine...

...as well as the pistachio praline...

...and blend the mixture using a hand blender until the gelatine is completely dissolved into the mixture.

Pour this pistachio cream into the silicone mould with 24 pomponnette cavities, filling about a dozen cavities. It's better to make a few extra in case of breakage during the release.

Cover the mould and the inserts with a sheet of cling film and place in the freezer.

For the crunchy pistachio biscuit: Organise the necessary ingredients.

Melt the white chocolate in the microwave in 20 to 30-second intervals, stirring between each interval to ensure the chocolate doesn't burn.

Add the pistachio praline to the melted white chocolate...

...and mix these two elements together.

Add the puffed rice, which is optional...

... and the crêpe dentelle flakes. You can incorporate only the latter (without the puffed rice) while keeping the same quantity.

Mix it carefully with the spatula until you have a homogeneous pistachio crunchy layer. Set aside.

Place a sheet of parchment paper on the pistachio financier and flip it over on your work surface.

Carefully remove the silicone baking mat.

Pour the pistachio crunchy preparation onto the biscuit...

...and spread it over half of the biscuit in a thin layer using a mini cranked spatula.

You'll achieve this result. Place it in the fridge for the crunchy layer to firm up.

For the white chocolate mousse: Organise all the necessary ingredients. Hydrate the gelatine powder with water for 15 minutes.

Heat the small amount of liquid whipping cream in a saucepan.

Simultaneously, melt the white chocolate in the microwave in steps of 20 to 30 seconds, stirring between each melting step.

Add the hydrated gelatine to the chocolate, when it is at least 75% melted (it's not necessary for it to be completely melted).

Pour the hot cream over the chocolate and gelatine...

...and mix vigorously to complete the chocolate melting and to incorporate the gelatine.

Continue mixing until the mixture reaches 34°C.

Whip the large amount of whipping cream into whipped cream.

In the meantime, take the pistachio financier out of the fridge and cut it into strips that are 5.5cm wide...

...and then into rectangles that are 5.5 x 5cm, using a graduated ruler and a knife.

White chocolate mousse (continued): Add half of the whipped cream to the chocolate mixture...

... and combine quickly with the rubber spatula.

Add the rest of the whipped cream...

...and gently mix it until you have a homogeneous white chocolate mousse.

Transfer this mousse to a piping bag (no nozzle required).

Place the silicone mould with 6 mini-cloud cavities on a baking sheet.

Pipe the white chocolate mousse into the mould cavities, filling them halfway.

Using the mini cranked spatula, push the mousse up along the edges of the mould to remove air bubbles.

Take the pomponnette silicone mould out of the freezer and release the 6 pistachio cream inserts.

Place these inserts in the cavities of the mould (with the rounded part directly in contact with the white chocolate mousse, so the flat side is on top).

Fill the cavities with the rest of the mousse.

Then, seal the cavities with the pistachio financier rectangles.

The biscuits should be flush with the mould, meaning they should be within the cavity without protruding.

Wrap the mould and the small entremets in cling film.

Place the mould in the freezer.

Finish: Once the entremets are completely frozen, remove the cling film...

...and release them onto a baking sheet lined with plastic wrap and placed on a cake turntable (to achieve a regular flocking).

They should be frozen through for optimal results. The work surface will be protected with sheets of parchment paper.

Shake the neutral velvet spray colour vigorously...

...and spray it on the surface of the entremets like this.

Place some neutral mirror glaze in a decorating bag and pipe a few drops in some of the cloud grooves.

Place a touch of gold flakes on each drop of glaze, using golf leaf tweezers.

Arrange the individual entremets on a serving plate. These mini cloud entremets should be placed in the fridge for 2 to 3 hours for thawing at the core. Enjoy this delicious dessert!