Salted Caramel {Caramello Salato}

I’ve used a combination of sugar and liquid glucose for the caramel because glucose helps prevent crystallization.

*Please note, if you don’t have glucose on hand, increase the sugar by 57 g (¼ cup).

• 100 g (1/3 cup + 1 tablespoon) caster (superfine) sugar
• 57 g (¼ cup) liquid glucose*
• 60 ml (¼ cup) water
• 375 ml (1 2/3 cups) heavy cream, 35%
• 57 g (¼ cup) unsalted butter, cut into 4 equal pieces, room temperature
• Fleur de sel, to taste (between ¼ to ¾ teaspoon)

1. Place moulds onto a rimmed baking sheet, set-aside. Place egg yolks in a large bowl and cover with plastic. Place egg whites in a medium bowl and cover with plastic.
2. In a medium bowl, using electric mixer beat heavy cream at high speed to a soft peak; refrigerate until ready to use.
3. Prepare Italian meringue; in a small saucepan, combine the 2 tablespoons sugar, glucose and water. Cook over medium heat, stirring constantly until the sugar and glucose dissolve. Continue to cook, without stirring, washing down the sides of the saucepan with a pastry brush dipped in water, until syrup reaches a temperature of 115° C (240° F).
4. Meanwhile when syrup reaches temperature of 110° C (230° F), using an electric mixer beat together egg whites and salt at high speed. When syrup reaches temperature, immediately remove from heat and detach thermometer. Reduce mixer speed to low and with mixer running drizzle syrup down the side of the bowl (making sure syrup does not touch the beaters) onto the whites. Increase speed to high and beat until cool (temperature of about 29° C or 85° F) and the egg whites form a stiff peak, set-aside.
5. Prepare pasta bomba (pâté à bombe); in a large bowl, using a large balloon whisk, beat together egg yolks and the remaining 2 tablespoons sugar until thick and pale. Transfer 250 g (220 ml or 7 ounces) hot caramel to heatproof pourable container, storing the remainder for garnishing in a squeeze bottle or airtight container. Gradually add the hot caramel in a slow, steady stream into the egg mixture, whisking constantly. Set-aside allowing pasta bomba to cool completely.
6. Gently fold the meringue into the pasta bomba in two additions.
7. Remove the whipped cream from the refrigerator and fold into the lightened pasta bomba in two additions.
8. Strain the mixture through a fine mesh sieve into a pourable container.
9. Evenly divide the mixture between prepared moulds; cover moulds with plastic wrap. Transfer to the freezer and chill until firm, 4 hours or overnight.

1. Preheat oven to 180° C (350° F). Butter and line 28 x 18 x 5-cm (11 x 7 x 2-inch) baking tin with non-stick baking paper, leaving a 1-inch overhang on the two longer sides. Using a fine mesh sieve, sift the flour and salt onto a sheet of non-stick baking paper.
2. Melt the bittersweet, unsweetened chocolate and butter in a heatproof bowl set over a saucepan of simmering water at low heat, making sure the bottom of the bowl does not touch the water. Remove from the heat and allow the chocolate mixture to cool to room temperature, about 10 minutes.
3. Add sugar to the cooled chocolate mixture and using a wooden spoon (or heavy duty whisk), stir until combined well.
4. Add the eggs, one at-a-time, stirring until smooth after each addition.
5. Stir in the vanilla.
6. Gently fold the flour mixture into the chocolate mixture.
7. Stir in the chocolate chips.
8. Pour the batter into the prepared baking tin and smooth the batter to the edges with an offset spatula.
9. Bake until a cake tester inserted in the centre comes out with a few moist crumbs attached, about 35 minutes.
10. Remove from oven and transfer to a wire rack. Cool completely in the tin.
11. Run a thin knife around the edges of the pan. Using the paper overhang, carefully lift the brownies out of the pan and onto a baking sheet. Cover and chill in the freezer, 30 minutes. (Chilling the brownies makes it much easier to cut into rounds.)
12. Using a cookie cutter (the same size as the base of your moulds), cut brownies into rounds. Store rounds in an airtight container until assembly.
13. Store leftover brownies in an airtight container at room temperature for up to 3 days.

1. Place the chocolate in a small heatproof bowl.
2. In a small saucepan, bring the heavy cream and corn syrup just to a simmer over medium-high heat; pour mixture over the chocolate.  Let stand (do not stir) until chocolate begins to melt, about 2 minutes.
3. Using a spatula, stir the chocolate, beginning in the centre of the bowl and working your way to the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.
4. If not using immediately, sauce can be refrigerated in an airtight container up to 5 days. Warm over low heat before using.