CRISP - PISTACHIO
Crumble the baked sweet shortcrust pastry. Melt the white chocolate and the cocoa butter, then mix all of the ingredients together. Spread the pistachio crisp to form a 5mm layer between two sheets of dipping paper and refrigerate. Cut out circles of 5.5cm in diameter.

JOCONDE SPONGE - PISTACHIO
Sift the icing sugar and strong white flour. Emulsify the whole egg, icing sugar, pistachios powder and natural flavour pistachio taste for 10minutes, then add the strong white flour using a spatula. Whisk the egg whites and stiffen with the caster sugar. Mix gently the two mixtures. Add the grapeseed oil. Spread 1000g of joconde sponge mix onto a baking mat in a 40x60cm frame. Bake in a fan-assisted oven at 170°C for about 10minutes. Turn out onto a rack as soon as it comes out of the oven. Leave to cool, then cut out circles of 4cm in diameter.

CREAM - PISTACHIO
Bring the milk and cream to the boil. Add the hydrated gelatin. Emulsify over the melted white chocolate, pistachio paste and natural flavour pistachio taste mixture using a spatula. Blend. Pipe 30g of pistachio cream into cylindrical moulds of 4.5cm in diameter. Place the sponge circles on top with the crust facing outwards. Freeze.

MOUSSE - PISTACHIO
Poach the egg yolks with the 30°Baumé syrup at 85°C. Add the hydrated gelatin. Whisk the mixture in a mixer fitted with a whisk attachment. At the same time, whip the cream with the caster sugar until soft consistency. When the pâte à bombe has reached 30°C, add the pistachio paste, the natural flavour pistachio taste and the whipped cream in several stages using a spatula. Pipe 30g of pistachio mousse into a cylindrical mould of 6cm in diameter. Position the insert. Pipe another 5g of pistachio mousse, then position the crisp circle. Smooth and freeze.

GREEN SPRAY - PISTACHIO
Melt the cocoa butter and the white chocolate. Add the fat-soluble green food colouring. Mix, adding the grapeseed oil. Strain. Remove the mould and spray with a velvety mist of green chocolate spray.

DECORATION
Roll out a tempered green chocolate couverture. Cut out a pistachio pictogram using a toothpick before crystallisation, or with a water jet cutter after crystallisation. Place the chocolate decoration on top of the entremet. Using a piping cone, fill the holes in the chocolate decoration with pistachio glaze.