Praline Charlotte

Instructions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour and salt.

   Tip: Use a food processor to mix the dry ingredients if desired.

2. 2

   In a large bowl, use a pastry blender or your fingers to work the cold butter into the flour mixture until it resembles coarse crumbs.

   Tip: Make sure to keep the butter cold for a flaky crust.

3. 3

   Gradually pour in the ice-cold water, stirring with a fork until the dough comes together in a ball.

   Tip: Don't overmix the dough.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

   Tip: Chill the dough for a more flaky crust.

5. 5

   On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm (1/8 inch). Transfer the dough to a 20cm (8 inch) round cake pan.

   Tip: Use a pizza cutter to trim the edges of the dough.

6. 6

   In a small saucepan, combine the granulated sugar, brown sugar, and 2 tablespoons of water. Place the saucepan over medium heat and cook, stirring occasionally, until the mixture reaches 160°C (320°F) on a candy thermometer.

   Tip: Don't stir the mixture too much, as it can crystallize.

7. 7

   Remove the saucepan from the heat and carefully pour in the heavy cream. The mixture will bubble up and steam vigorously.

   Tip: Use a heat-resistant spatula to scrape the sides and bottom of the pan.

8. 8

   Return the saucepan to medium heat and cook, stirring constantly, until the mixture reaches 140°C (284°F). Remove from heat.

   Tip: Be careful not to burn the praline.

9. 9

   Stir in the cubed butter until melted and smooth. Let cool slightly.

   Tip: Let the praline cool and set before filling the charlotte.

10. 10

    In a medium bowl, whisk together the egg yolks and sea salt. Temper the egg yolks by slowly pouring the warm praline mixture into the egg yolks, whisking constantly.

    Tip: Make sure to temper the egg yolks slowly and carefully.

11. 11

    Pour the praline filling into the cooled pastry crust and smooth the top.

    Tip: Use a spatula to spread the filling evenly.

12. 12

    Bake the charlotte for 25-30 minutes or until the edges are golden brown and the center is set.

    Tip: Use a toothpick to check for doneness.

13. 13

    Let the charlotte cool in the pan for 10 minutes before transferring to a serving plate.

    Tip: Let the charlotte cool completely before serving.

14. 14

    Garnish with praline flakes and whipped cream, and serve with fresh raspberries.

    Tip: Drizzle with additional caramel sauce if desired.