Assembly and finishing
Make the two 60 x 36cm cakes. Once cooked and cooled, dip each cake in 200g Strawberry Syrup. Set aside in the freezer. Once frozen, spread 250g Strawberry Jam on top of each. Set aside in the freezer. Whip the Pistachio Praliné Ganache and spread 500g on each cake. Blast freeze, saving the remaining ganache for finishing. When blast-frozen, cut into twelve 4cm-wide strips and four 4.5cm-wide strips (60cm long). Assemble the entremets on a chilled marble surface. Roll three 4cm strips and one 4.5cm strip one after the other into a coil, with the wider strip on the outside. Use the remaining ganache to cover the ends of the dessert and stick the Pressed Pistachio Praliné Shortcrust on top, leaving the inside of the spiral hollow. Blast freeze.
TIP: The 4.5cm-wide strip of cake ensures the Pressed Pistachio Praliné Shortcrust is at the correct height. Turn the entremets over and spray with the Absolu Cristal Spray Glaze.
To make the chocolate decorations, brush some green cocoa butter onto some acetate sheets. Temper some white chocolate couverture and roll out a thin layer between two colored acetate sheets. Before it sets completely, cut out some circles with a plain nozzle. Leave to set. Decorate the entremets with a few strawberries and the chocolate decoration.