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Entremet au chocolat et caramel beurre salé
Un entremet élégant composé d'un biscuit moelleux au chocolat, d'une ganache légère à la mousse et d'un caramel beurre salé. Parfait pour les grandes occasions ou pour impressionner vos invités.
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Cost Breakdown
Critical Success Points
- • Monter les blancs en neige fermes (step 1)
- • Atteindre 108 °C exactement pour le caramel (step 5)
- • Incorporer la chantilly à la ganache sans la faire retomber (step 7)
- • Congeler suffisamment avant le démoulage (step 8)
- • Utiliser le chalumeau uniquement sur le cercle pour éviter de brûler le gâteau (step 9)
Safety Warnings
- • Le caramel est très chaud et peut projeter; porter des gants de cuisine.
- • Utiliser le chalumeau dans un espace bien aéré et loin des matériaux inflammables.
- • Faire attention aux bords tranchants du cercle en métal.
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