Salted Caramel Roulade

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

   Tip: Line a baking sheet with parchment paper for easy pastry removal.

2. 2

   Roll out the pastry dough to a thickness of 3mm. Transfer to a 20x20cm baking dish.

   Tip: Dust the pastry with confectioners' sugar for a delicate sheen.

3. 3

   Mix the granulated sugar, egg yolks, and heavy cream in a medium bowl until smooth. Pour into a heatproof bowl set over a saucepan of simmering water.

   Tip: Whisk constantly to prevent scorching.

4. 4

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

   Tip: Stir until smooth and glossy.

5. 5

   Pour the melted chocolate into the bowl with the sugar mixture. Whisk until combined.

   Tip: Add the salted caramel sauce and whisk until smooth.

6. 6

   Pour the caramel mixture into the prepared pastry dish. Smooth the top with an offset spatula.

   Tip: Sprinkle with flaky sea salt for a touch of elegance.

7. 7

   Bake for 30-40 minutes or until the pastry is golden brown and the caramel is set.

   Tip: Let cool completely before serving.

8. 8

   Roll the pastry into a tight log. Slice into 8 equal pieces.

   Tip: Serve with fresh raspberries and a drizzle of caramel sauce, if desired.