Praline Entremet

Instructions

1. 1

   Preheat the oven to 180°C. Prepare a 23cm round baking pan with parchment paper.

   Tip: Ensure the parchment paper is long enough to cover the entire pan.

2. 2

   In a medium saucepan, combine the granulated sugar and 100ml of water. Place the saucepan over medium heat and stir until the sugar dissolves.

   Tip: Avoid using a caramel sauce.

3. 3

   Increase the heat to medium-high and bring the sugar mixture to a boil. Reduce the heat to medium-low and simmer for 5 minutes.

   Tip: The mixture should turn a deep amber color.

4. 4

   Remove the saucepan from the heat and slowly pour in the praline paste. The mixture will bubble vigorously, so be cautious.

   Tip: Stir the mixture constantly to prevent burning.

5. 5

   Let the mixture cool slightly, then pour it into the prepared baking pan. Allow it to cool completely.

   Tip: This will help the praline set.

6. 6

   In a large mixing bowl, beat the unsalted butter and confectioners' sugar until light and fluffy.

   Tip: Add the vanilla extract and mix well.

7. 7

   Add the heavy cream and mix until the mixture is smooth and creamy.

   Tip: Be careful not to overmix.

8. 8

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Once melted, allow the chocolate to cool slightly.

9. 9

   Fold the melted chocolate into the butter mixture until well combined.

   Tip: Add the almond extract and mix well.

10. 10

    Pour the chocolate mixture into the cooled praline crust.

    Tip: Smooth the top with a spatula.

11. 11

    Refrigerate the entremet for at least 2 hours or overnight.

    Tip: Allow the entremet to set before serving.