White Chocolate Entremet

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Grease a 20x20cm baking dish and line the bottom with parchment paper.

   Tip: Use a parchment paper with a textured surface to prevent the entremet from sticking.

2. 2

   In a medium saucepan, combine the flour, confectioner's sugar, and salt. Whisk to combine.

   Tip: Make sure to sift the flour before measuring to ensure it's well aerated.

3. 3

   Add the softened butter to the saucepan and mix until the dough comes together in a ball.

4. 4

   Wrap the dough in plastic wrap and refrigerate for 10 minutes.

5. 5

   Roll out the dough to a thickness of about 3mm and cut it into a 20x20cm square.

6. 6

   Transfer the dough to the prepared baking dish and smooth the top.

7. 7

   Bake the crust for 20-25 minutes or until it's lightly golden.

8. 8

   Let the crust cool completely in the baking dish.

9. 9

   In a separate saucepan, heat the pastry cream over medium heat until it's warm and smooth.

10. 10

    Pour the pastry cream over the cooled crust and smooth the top.

11. 11

    Refrigerate the entremet for at least 2 hours or overnight.

12. 12

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

13. 13

    Pour the melted white chocolate over the chilled entremet and smooth the top.

14. 14

    Refrigerate the entremet for at least 30 minutes to set the ganache.