Soft Cashew Entremets

Preparation

Step 1: Prepare the shortbread base

Grind the shortbread cookies into a fine powder using a food processor or by crushing them in a freezer bag with a rolling pin. Melt 40 g of butter and mix it with the cookie powder.

Line the bottom of a 20 cm springform pan with parchment paper. Pour the cookie-butter mixture and press firmly with the back of a spoon. Refrigerate for 30 minutes.

Step 2: Make the cashew cream

Soak the cashew nuts in hot water for 2 hours to soften them. Drain and rinse with cold water. Blend the cashews with the sweetened condensed milk and heavy cream until very smooth and homogeneous.

Add the eggs one at a time, blending between each addition, then incorporate the cornstarch, sugar, and vanilla extract. Blend for another 2 minutes. The mixture should be perfectly fluid with no lumps.

Step 3: Bake the entremets

Preheat the oven to 160°C (320°F). Pour the cashew cream over the shortbread base in the pan. Bake in a water bath: place the pan in a large oven dish and pour boiling water halfway up.

Bake for 40 to 45 minutes. The entremets should be set around the edges but still slightly wobbly in the center. Turn off the oven and let cool in the oven with the door ajar for 30 minutes.

Step 4: Chilling

Remove the pan from the oven and let it return to room temperature on a wire rack. Once lukewarm, cover with plastic wrap and refrigerate for at least 2 hours, ideally overnight.

The chilling time is essential: it allows the entremets to develop a firm yet melting texture that is easy to unmold and slice.

Step 5: Top with caramel

Carefully unmold the entremets onto a serving plate. Gently warm the salted caramel sauce for a few seconds in the microwave to make it liquid.

Generously coat the top of the entremets with the caramel, letting it flow over the edges. Spread with a spatula if needed for even coverage.

Step 6: Decorate and serve

Decorate the entremets with a few whole or caramelized cashew nuts arranged harmoniously on top. Add a pinch of fleur de sel to enhance the flavors.

Serve in generous slices, accompanied by a quenelle of whipped cream or a scoop of vanilla ice cream for a temperature contrast. This soft cashew entremets is a true taste journey.