Recently a huge fan of salted butter caramel, I had to try making an entremet with a salted caramel mousse. I first thought of an apples/salted caramel combination, but I went for more lightness with pears. For the cake base, I made a "sablé breton" (French butter cookie) that goes well with the salted butter caramel flavor. I also added a hidden melting salted caramel filling inside the entremet that can only be seen after cutting the cake (I was too busy eating the cake to take picture of the caramel filling, sorry...=.="). Anyway, I really enjoyed this entremet; It was an excellent mix of flavors & textures...! I'll make it again !
To make this entremet, you will need some homemade salted butter caramel (recipe below).
[ Recipe in English / Pour la recette en français, cliquez ici ]
1. Homemade salted butter caramel
♦ 240g granulated sugar
♦ 100g salted butter
♦ 150 ml liquid heavy cream
- Cut butter into pieces.
- In a saucepan, cook the sugar at medium heat until light amber color. Do not stir while cooking.
- When the caramel is ready, remove from heat and stir with a wooden spatula.
- Add the cream a few drops at a time and mix vigorously each time.
- Add the salted butter and mix.
- Replace the saucepan back to low medium heat and bring just to boil in order for the caramel to thicken.
- Store in a jam jar.
2. Sablé breton base (for 5 individual entremets of 6cm ⌀)
♦ 50g flour
♦ 10g hazelnut powder
♦ 20g granulated sugar
♦ 15g vanilla sugar
♦ 45g salted butter
♦ 1 egg yolk
♦ 3g baking powder
- In a bowl, whisk the granulated sugar, vanilla sugar and salted butter until creamy.
- Add the egg yolk and whisk again.
- Add the flour, hazelnut powder and baking powder while mixing.
- Knead the dough, wrap in plastic wrap and refregirate until firm (30 min/1 hour).
- Preheat oven to 170°C (338°F).
- Roll out the dough until it is 1.5cm thick. Use the individual cake molds to cut the cookies.
- Slightly butter the cake molds.
- Place cookies in the cake molds on a baking sheet.
- Bake in preheated oven for about 20 min.
- Bake in preheated oven for about 20 min.
- Let cool.
3. Pear mousse
♦ 150g pears in syrup
♦ 50g Greek yogurt
♦ 60g liquid heavy cream
♦ 2 gelatin sheets
♦ 40g powdered sugar
- Soften the gelatin sheets in cold water.
- Puree the pears and mix with Greek yogurt.
- In a saucepan, cook the pear and yogurt mixture with sugar at medium heat.
- Remove from heat, add the gelatin and stir.
- Whip the heavy cream until firm and gently pour in the pear mixture.
4. Salted butter caramel mousse
♦ 150g salted butter caramel
♦ 60g Greek yogurt
♦ 15cl de liquid heavy cream
♦ 2 gelatin sheets
- Soften the gelatin sheets in cold water.
- In a saucepan, hear the salted caramel at low heat.
- Remove from heat, add the gelatin and stir.
- Add the greek yogurt and stir.
- Whip the heavy cream until firm and gently pour in the caramel mixture.
5. Assembling
♦ Sablé breton base
♦ Pear mousse
♦ Salted butter caramel
♦ Salted butter caramel mousse
- Pour the pear mousse onto the sablés and put in freezer for 30 min.
- Using a melon baller, scoop out pear mousse in the center of each entremet and fill the hollow with salted butter caramel (optional).
- Pour the salted butter caramel mousse onto the pear mousse & salted caramel et put in freezer for 1 hour.
- Decorate according to your taste. As for me, I slightly caramelized the top with brown sugar and added some caramel decorations.
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