Butterscotch Entremet

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Grease and flour a 20cm (8in) round cake tin.

   Tip: Use parchment paper for easy release.

2. 2

   Make the pastry: In a large bowl, combine flour, baking powder, and salt. Add the melted butter and, using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs. Add the cold butter and mix until the mixture resembles fine breadcrumbs. Gradually add the butterscotch syrup, mixing until a dough forms. Wrap the dough in cling film and refrigerate for 10 minutes.

   Tip: Chill the dough to make it easier to roll out.

3. 3

   Roll out the pastry to a thickness of 3mm (1/8in). Use a pastry cutter or a knife to cut the pastry into 6 equal pieces. Gather the scraps, re-roll the pastry, and cut out additional pieces as needed.

   Tip: Make sure the pastry pieces are roughly the same size for an even bake.

4. 4

   Arrange 2 pastry pieces on the bottom of the cake tin, pressing them into the corners and up the sides of the tin. Trim the excess pastry.

   Tip: Use a little bit of water to help the pastry stick together.

5. 5

   Make the butterscotch filling: In a medium saucepan, combine the caster sugar, brown sugar, and 150ml of butterscotch syrup. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved. Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Don’t stir the mixture too much, as this can cause the sugar to crystallize.

6. 6

   Pour the butterscotch filling over the pastry, spreading it evenly. Top with the remaining pastry pieces, pressing them gently into the filling.

   Tip: Use a spatula to spread the filling evenly and remove any air bubbles.

7. 7

   Bake the entremet for 35-40 minutes, or until the pastry is golden brown and the filling is bubbly.

   Tip: Use a toothpick to check if the filling is set.

8. 8

   Allow the entremet to cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.

   Tip: Don’t slice the entremet until it has cooled completely, as this can cause the filling to collapse.

9. 9

   Make the icing: In a large bowl, beat the cream until it forms stiff peaks. Gradually add the icing sugar, beating until smooth and creamy.

   Tip: Use a stand mixer or a hand mixer to beat the cream.

10. 10

    Spread the icing over the cooled entremet, smoothing it with a spatula.

    Tip: Use a little bit of butterscotch syrup to help the icing stick to the pastry.

11. 11

    Decorate the entremet with extra icing and butterscotch syrup, if desired.

    Tip: Use a piping bag to create a decorative border or designs.