This Fairy Entremet was taught at our beginners class.
A pistachio Jaconde base with layers of Orange blossom cremeux , White chocolate vanilla bean Mousse and a strawberry compote centre. The Entremet was covered with a mirror glaze and decorated with macarons.
Re create this pastry using Zuccoto 160mm, zuccotto 135mm and half spheres dome 80mm. Also shop pectin NH, fish gelatine, orange blossom water, vanilla bean powder, invert sugar, pistachio paste, Valrhona white chocolate, titanium dioxide, gold leaf, and a gold board.