
Caramel Entremet
Prep
45 mins
Cook
35 mins
Servings
8
Difficulty
Medium
Ingredients
- 400 gbutter(melted)
- 800 ggranulated sugar(for caramel)
- 200 gbrown sugar(for caramel)
- 150 gcocoa powder(for pastry)
- 300 gall-purpose flour(for pastry)
- 4 eggeggs(separated)
- 300 mlmilk(at room temperature)
- 10 gsalt(for pastry)
- 1 pieceflaky pastry dough(homemade or store-bought)
- 400 mlcaramel sauce(homemade or store-bought)
- 150 gcaramelized sugar(for topping)
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack in the center of the oven for even baking.
- 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
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
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
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
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
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
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
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
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
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
Slice the entremet into individual servings and serve immediately.
Tip: Use a sharp knife to slice the entremet cleanly and evenly.
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