Chocolate Entremet with Sea Salt Butter Caramel

Ingredients

• 100 g Dark chocolate 64% cocoa (For the biscuit)
• 200 g Dark chocolate 64% cocoa (For the ganache)
• 75 g Whole liquid cream 30% fat (For the biscuit (75 ml))
• 180 g Whole liquid cream 30% fat (For the ganache (180 ml))
• 100 g Whole liquid cream 30% fat (For the caramel (100 ml))
• 2 Egg yolks (Fresh, at room temperature)
• 4 Egg whites (Fresh, at room temperature)
• 12 g Unsweetened cocoa powder (For the biscuit and decoration)
• 50 g Granulated sugar (For the biscuit)
• 210 g Granulated sugar (For the caramel)
• 150 g Sea‑salt butter (Cut into cubes)

Instructions

1. Whip the egg whites

   Pour the 4 egg whites into the mixer bowl, add the 50 g of granulated sugar, whisk at medium speed then increase until stiff peaks form (about 6 minutes).

   Time: PT10M

2. Prepare the biscuit batter

   Melt the 100 g dark chocolate in a bain‑marie, add the 75 g cream and the 2 egg yolks, mix. Fold in the 12 g cocoa powder, then add one third of the whipped egg whites while mixing vigorously, finally fold in the remaining whites gently by lifting the batter.

   Time: PT10M

3. Bake the biscuit

   Pour the batter into a 20 cm ring placed on parchment paper, bake in a pre‑heated oven at 180 °C for 12‑14 minutes. The biscuit should remain slightly wobbly in the centre.

   Time: PT13M

   Temperature: 180°C

4. Cool the biscuit

   Remove the biscuit from the oven, place on a rack, let cool for 15 minutes, then unmold gently.

   Time: PT15M

5. Make the sea‑salt butter caramel

   In a heavy‑bottomed saucepan, melt the 210 g sugar over medium heat without stirring until a golden caramel forms. Gradually add the warm cream (100 g) while whisking vigorously (watch for splatters). Continue cooking until 108 °C, remove from heat, stir in the sea‑salt butter (150 g) and mix until smooth.

   Time: PT20M

   Temperature: 108°C

6. Cool the caramel

   Pour the caramel into a container, cover and refrigerate for 30 minutes until it thickens but remains pourable.

   Time: PT30M

7. Prepare the light ganache

   Heat 180 g cream to a simmer (≈95 °C), pour it over the 200 g melted dark chocolate, mix until a smooth ganache forms. Let cool to 45 °C. Meanwhile, whisk the remaining 200 g cream into a firm whipped cream. Gently fold the whipped cream into the cooled ganache by lifting the mixture.

   Time: PT25M

   Temperature: 95°C

8. Assemble the entremet

   Fill the 20 cm ring with the ganache using a piping bag (medium tip), smooth with a palette spatula. Place the whole in the freezer for 3‑4 hours to set.

   Time: PT10M

9. Unmold and decorate

   After freezing, gently heat the ring with a kitchen torch, detach it from the bottom and flip the entremet onto the work surface. Roll the top in unsweetened cocoa powder, tap off excess.

   Time: PT5M

10. Pipe the caramel

    Remove the caramel from the refrigerator, soften slightly at room temperature if needed. Place it in a piping bag (8 mm tip) and draw a spiral from the centre to the edge of the cake.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g