The American restaurant revolution of the past 20 years has focused attention on a new generation of pastry chefs--men and women whose work has gained recognition beyond their field. In The Making of a Pastry Chef, pâtissière-author Andrew MacLauchlan presents more than 30 of these talented chefs, exploring with them what it is they actually do, how their own interest in dessert making developed and expresses itself
In a bowl set over a pot of hot water, melt the butter with the bittersweet chocolate. Remove the bowl and allow to cool for a few minutes.
In another bowl over the hot water, whip the eggs and sugar to soft peaks, about 10 minutes. Remove the bowl from the heat.
Fold in the chocolate mixture and stir in the flour and salt. Preheat oven to 350 degrees.
To make the caramel:
In a saucepan over medium heat, combine the corn syrup, sugar, and water. Cook until the mixture caramelizes and turns a golden amber color.
Meanwhile, warm the cream and butter in another saucepan until the butter is melted.
Carefully and slowly stir the butter mixture into the caramel. Adding it too quickly will cause the caramel to bubble up. Cook over low heat for 5 minutes. Remove from heat and allow mixture to cool.
Assemble the brownies:
Pour half the brownie batter into a greased pan and bake for 10 minutes.
Remove the pan from the oven. Sprinkle the chocolate chips over the batter in the pan and pour 3/4 cup of the caramel on top.
Spread the remaining brownie batter over the caramel. Return the pan to the oven and continue baking for 30 minutes. Remove pan from oven and let brownies cool.
