My version of Espresso Caramel Entremet

• Hazelnut Sable
• Preheat oven to 170 C/340 F and line a baking pan with parchment paper. Lightly grease a 14cm ( 5.5inch) ring with butter and place it on the baking paper.

  In your bowl with a handmixer and fitted with a beater attachment, beat together butter, sugar, salt and instant coffee. Mix until smooth.

  Add yolk and mix until combined. Add the flour, ground hazelnut and baking powder, mix until just incorporated.

  Transfer the dough into the ring and lightly press down with your thumbs to receive a smooth surface, about 1/2 inch thick.
• Place in the middle rack of your oven for 10-15 minutes, until it's evenly golden. Let cool for 10 minutes and transfer to a rack to cool completely. When it reaches room temperature, use a long serrated knife to cut in the middle to form two round layers. Set aside.

Chocolate Ganache

• Chop chocolate into small pieces and place into a bowl. Warm the cream in the microwave for 1-2 minutes, until it's warm to the touch and there are small bubbles on the edge of the bowl, then pour it over the chocolate and let it sit for 5 minutes.

  Mean while combine the honey and butter and heat in the microwave for about 40 seconds, until melted. Mix to combine and set aside.
• Using a wooden spoon, mix the chocolate in circular motion, keep the spoon touching the bottom of the bowl in the middle, and mix from the middle outwards until it all comes together. Then, add the melted butter and honey and mix to combine.
• Let the ganache cool to room temperature until it's quite thick, then transfer to a piping bag with a round tip. Place the cut sable layers, crust side facing down, into two rings. Then, pipe the ganache on them in circular motion and straighten with a small spatula, making sure it covers the sable completely and is nicely levelled. Refrigerate for 2 hours minimum.

Caramel Mousse

• In a small bowl, mix the gelatine and water (37ml) together and leave for 10-15 minutes until set.

  Meanwhile in a saucepan, mix together sugar, glucose or corn syrup, water(67ml) and salt. Cook on medium high heat until caramel is formed and a deep amber colour is received.
• In another saucepan or microwave, slightly heat the 190 grams of heavy cream, so when the caramel is done you can pour the cream in there immediately. Carefully pour it in and mix well until fully combined.
• In another bowl, whisk the egg yolks. Then add a third of the caramel to the beaten yolks and beat quickly together to match temperatures , until fully combined.

  Pour the mixture back into the caramel and stir well to combine. Continue stirring until it reached 82-84 C/(180-182 F) degrees Celsius to receive a beautiful Crème anglaise . Heat the gelatine in the microwave for 20 seconds until melted and mix into the caramel cream.

  Run the cream through a fine mesh strainer and put aside to cool to 45C (113F) degrees.
• When cooled, whisk the remaining heavy cream (375g) into a stable, yet soft consistency, (like a thick pancake batter). Then fold it in two additions into the Crème anglaise, gently until completely combined.

Espresso Caramel Glaze

• In a small bowl mix gelatine and water and allow the gelatine to absorb the water fully, 5-10 minutes.

  In a separate bowl, mix the milk with the cornflour to fully combine, set aside.
• Add the sugar to a wide pan on medium heat. Let the sugar meat and turn into an amber colour. Meanwhile, heat up the cream and espresso, do not bring to a boil. When the caramel is ready, carefully pour in the espresso cream mixture and stir to combine.

  Pour a 1/3 of the caramel sauce into the milk and cornflour mixture, stir well and then pour it entirely back into the pan, mix to combine. Add the gelatine and stir, letting it melt into the caramel.
• Remove the glaze to a separate clean bowl and cool at room temperature until it reaches 27C-28C (80-82 F).

Assembly

• Prepare the bottom of your Silikomart mold or a 20cm springform tin on a pan or solid base that can fit into your freezer.
• Pour a third of the mousse into the mold and tap it on the table to straighten the top. Carefully insert one of the Sable Bertons right in the middle, chocolate side facing down.
• Insert the upper part of your mold and make it's secure in it's place.
• Add the rest of the mousse on top of that (use a piping bag at this point), but reserve some to fill in the sides and top. Place the second sable berton, chocolate side down on the top and pipe the remaining mousse around the edges. Use a small spatula to secure the cream on top. Freeze overnight.
• Remove the mousse cake from the mold and place on a cookie rack with a cookie pan underneath to catch excess glaze.
• Pour the glaze on top, carefully yet quickly. Start from the edges and the rest in the middle, make sure it's completely covered.

  Use a big spatula to move it around the cookie rack so the glaze dripping from the bottom is straightened and has a clean look before transferring to serving plate.

  Place the glazed cake in the refrigerator for 10 hours before serving.

  You can decorate the cake any way you like.