Caramel Entremet

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a rack in the center of the oven for even baking.

2. 2

   In a medium saucepan, combine the granulated sugar, brown sugar, and 150ml of water. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the caramel turns a deep amber color.

   Tip: Be careful, as the caramel will bubble up and steam vigorously.

3. 3

   Remove the saucepan from the heat and carefully whisk in the butter until it has melted. Let the caramel cool slightly, then strain it into a clean bowl to remove any impurities.

   Tip: Let the caramel cool to room temperature before using.

4. 4

   In a separate saucepan, melt the cocoa powder and 150g of water over low heat, stirring constantly, until smooth. Let cool to room temperature.

   Tip: This mixture will be used to make the pastry dough.

5. 5

   In a large mixing bowl, combine the flour, cocoa powder mixture, and salt. Whisk until the mixture is well combined.

   Tip: Use a stand mixer or whisk until the dough comes together in a ball.

6. 6

   Add the eggs, one at a time, whisking well after each addition. Then, add the milk and whisk until the dough is smooth and creamy.

   Tip: Use a stand mixer or whisk until the dough is smooth and creamy.

7. 7

   Roll out the pastry dough to a thickness of about 3mm. Transfer it to a 20cm (8in) round cake pan and press it into the corners and up the sides of the pan.

   Tip: Use a rolling pin to thin out the dough evenly.

8. 8

   Pour the cooled caramel sauce into the pastry shell and smooth the top.

   Tip: Use an offset spatula or knife to spread the caramel evenly.

9. 9

   Bake the entremet for 25-30 minutes, or until the pastry is golden brown and the caramel is bubbly.

   Tip: Rotate the cake pan halfway through the baking time to ensure even browning.

10. 10

    Remove the entremet from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely.

    Tip: Let the entremet cool completely before slicing and serving.

11. 11

    Just before serving, sprinkle the caramelized sugar over the top of the entremet.

    Tip: Use a kitchen torch to caramelize the sugar, if desired.

12. 12

    Slice the entremet into individual servings and serve immediately.

    Tip: Use a sharp knife to slice the entremet cleanly and evenly.