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Chocolate Entremet with Sea Salt Butter Caramel
An elegant entremet made of a moist chocolate biscuit, a light mousse ganache, and sea‑salt butter caramel. Perfect for special occasions or to impress your guests.
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Critical Success Points
- • Whip the egg whites to stiff peaks (step 1)
- • Reach exactly 108 °C for the caramel (step 5)
- • Fold the whipped cream into the ganache without deflating it (step 7)
- • Freeze sufficiently before unmolding (step 8)
- • Use the torch only on the ring to avoid burning the cake (step 9)
Safety Warnings
- • The caramel is very hot and can splatter; wear kitchen gloves.
- • Use the torch in a well‑ventilated area away from flammable materials.
- • Be careful of the sharp edges of the metal ring.
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