Queen Of Sheba Entremet

Shortbread, Dark Chocolate Ganache, Pistachio Praline, Chocolate Mirror Glaze, Caramelized Pistachios, Gold Leaf

Pastry Chef Warda Bougettaya of Warda Pâtisserie | Detroit, MI

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Adapted by StarChefs  |  September 2025 |  Photo: Alexander Zeren

INGREDIENTS

Mirror Glaze:
100 grams 60% dark chocolate 
50 grams 40% milk chocolate 
100 grams heavy cream
165 grams granulated sugar
100 grams brewed coffee
35 grams glucose syrup
9 grams gelatin, bloomed

Pistachio Praline:
150 grams pistachios
75 grams granulated sugar
2.1 grams fleur de sel

Chocolate Ganache:
76 grams 62% dark chocolate 
76 grams 70% dark chocolate 
193 grams heavy cream
16 grams egg yolks
7 grams granulated sugar
39 grams whole milk
1 gram gelatin, bloomed

Shortbread Base:
85 grams crumbled shortbread
14 grams corn flakes
9 grams cocoa nibs
Kosher salt
45 grams melted milk chocolate

Caramelized Pistachio for Finish:
Pistachio praline, as needed

To Assemble and Serve:
Caramelized pistachios
Gold leaf

METHOD

For the Mirror Glaze:
Place chocolates in a nonreactive container and set aside. In a small saucepan over medium heat, warm heavy cream. Set aside. In a separate saucepan, heat sugar, coffee, and glucose to 217°F. Remove from heat, then stir in hot cream. Add gelatin and mix to combine. Pour mixture over chocolates. Using a Vitamix Commercial immersion blender, blend until smooth. Cover with plastic wrap and refrigerate overnight. 

For the Pistachio Praline:
In a saucepan over medium heat, add sugar. Cook until a dark caramel is achieved. Pour mixture onto a parchment-lined baking sheet and let cool. Once cooled, transfer caramel to a food processor. Add pistachio and salt. Blend 30 seconds, or until a smooth, spreadable paste is achieved. Transfer to a piping bag. Pipe mixture into 4-centimeter silicone molds, filling to 8 millimeters thick. Freeze 3 hours. Transfer remaining praline in an airtight container and reserve.

For the Chocolate Ganache:
Place chocolates in a nonreactive container and set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip 154 grams cream until soft peaks form. Transfer to an airtight container and refrigerate. In a mixing bowl, whisk to combine egg yolks and sugar. Set aside. In a saucepan over medium heat, bring milk and remaining 39 grams heavy cream to a boil. Pour over egg mixture, whisking constantly. Return to saucepan and cook until mixture reaches 183°F, stirring constantly. Remove from heat, then stir in gelatin. Strain over chocolates and mix to incorporate. Using a Vitamix Commercial immersion blender, purée until smooth and until mixture reaches 104°F. Fold in reserved whipped cream. Transfer to a piping bag and refrigerate.

For the Shortbread Base:
In a mixing bowl, add crumbled shortbread corn flakes, cocoa nibs, and 1 pinch of salt. Mix to combine. Stir in melted chocolate and 13 grams reserved Pistachio Praline. On a work surface, press mixture into discs slightly larger than 4-centimeters. Transfer discs to a parchment paper-lined baking sheet. Freeze until solid.

To Assemble and Serve:
In a pot over low flame, heat Mirror Glaze to 86°F. Using a Vitamix Commercial immersion blender, blend until smooth. Keep warm. Place 4-centimeter ring molds onto a work surface. Fill two-thirds of mold with Chocolate Ganache. Press 1 frozen Pistachio Praline disc into the center. Using a offset spatula, smooth surface so Chocolate Ganache slightly overflows mold edges. Freeze until set. Remove entremets from molds and transfer to a wire rack. Pour warmed Mirror Glaze evenly over each disc. Set aside. On a work surface, lay out Shortbread Base. Top with entremets. Garnish with caramelized pistachios and gold leaf. Refrigerate 2 hours, then serve.

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