Brown Butter Entremet

Instructions

1. 1

   Preheat the oven to 180°C. Line a 20x20cm baking tray with parchment paper.

2. 2

   In a medium saucepan, melt the butter over low heat. Stir occasionally until the butter turns golden brown and has a nutty aroma.

   Tip: This step can take around 10-12 minutes.

3. 3

   In a large bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients to avoid lumps.

4. 4

   In a separate bowl, whisk together the eggs, milk, and vanilla extract.

5. 5

   Add the softened butter to the egg mixture and whisk until smooth.

   Tip: Make sure the butter is fully incorporated.

6. 6

   Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

   Tip: Be careful not to overmix.

7. 7

   Pour the dough into the prepared baking tray and smooth the top.

8. 8

   Bake for 25-30 minutes or until the edges are golden brown.

   Tip: Check the pastry after 20 minutes and cover with foil if it starts to brown too quickly.

9. 9

   Remove the pastry from the oven and let it cool in the tray for 5 minutes.

10. 10

    Transfer the pastry to a wire rack and let it cool completely.

    Tip: This will help the filling set properly.

11. 11

    To make the filling, whip the heavy cream until stiff peaks form.

    Tip: Be careful not to over-whip.

12. 12

    Fold the whipped cream into the cooled pastry until fully incorporated.

    Tip: Make sure the cream is evenly distributed.

13. 13

    Top with the browned butter and serve.

    Tip: Garnish with fresh fruit or powdered sugar if desired.