Pine Nut Mousse Cake ***

Name: Pine Nut Mousse Cake *** (Entremets Pignons)
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 23 h 35 min
Yield: Makes 2 cakes, each serving 10–12
Cuisine: French
Ingredients: 1½ cups (375 ml) whole milk; ½ cup (125 ml) whole milk; 11½ oz. (325 g) pine nut and hazelnut praline paste (see left); Scant ⅔ cup (3 oz./85 g) pine nuts; ¾ cup (3½ oz./100 g) pine nuts; ¾ cup (3½ oz./100 g) whole hazelnuts; 1½ oz. (45 g) plain crêpe dentelle cookies or crisp lace wafers, crushed; 2 tbsp (15 g) unsweetened cocoa powder; ⅔ cup (3 oz./85 g) Confectioners’ sugar; ¾ cup (4 oz./115 g) dark brown sugar, divided; Scant ¼ cup (20 g) almond powder; 2 sheets gelatin, 180–200 Bloom; ¼ cup (1¾ oz./50 g) dark brown sugar; ⅓ cup (1¾ oz./50 g) whole hazelnuts; Scant ½ cup (110 ml) heavy cream; ¼ oz. (8 g) Bourbon Madagascar vanilla bean, split lengthwise; 11 oz. (320 g) dark chocolate, 65% cacao (preferably Madirofolo), chopped; 6 tbsp (3 oz./90 g) butter; 2½ tbsp (40 ml) water; 1 quantity (5¾ oz./160 g) chocolate syrup, Concerto recipe; 9½ oz. (270 g) dark chocolate, 65% cacao (preferably Madirofolo), chopped; ½ cup (125 ml) heavy cream; 7 egg yolks (½ cup/140 g); 6 egg whites (¾ cup/180 g); ½ cup (2¼ oz./65 g) Confectioners’ sugar; ⅔ cup (4½ oz./125 g) sugar; ¼ teaspoon (1 g) fine salt; ½ cup (2¼ oz./65 g) AP flour; 2 tbsp (15 g) whole almonds; 4 oz. (110 g) dark chocolate, 70% cacao, chopped

Entremets Pignons

Preparation info

Makes 2 cakes, each serving
10–12

Difficulty
Easy
Ready in
24 hr

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Pine nut and hazelnut praline paste (make 1 day ahead)

¾ cup (3½ oz./100 g) pine nuts

Europe
France
Cake
Mediterranean

Method

Pine nut and hazelnut praline paste (1 day ahead)

Preheat the oven to 300°F (150°C/Gas Mark 2).
Spread the pine nuts and hazelnuts over 2 separate unlined baking sheets. Toast for about 15−20 minutes, until lightly