Start by preparing the ganache. Place the cream in a heatproof jug and microwave until warmed though (do not boil). Measure out the butter in a small bowl and place the sugar in a lightly coloured saucepan or large frying pan.

Cook the sugar over medium heat, pushing it around the pan with a heatproof silicone spatula until completely melted. Continue to cook the sugar, swirling the pan occasionally, until it reaches a golden amber colour. Do not let the caramel get too dark as this will give your ganache a bitter flavour.

Add the butter to the caramel and whisk until fully incorporated. Gradually whisk in the warmed cream (be careful as the mixture will bubble and steam furiously) until it is all combined. Bring the caramel to a gentle simmer and cook for 1-2 minutes or until smooth, glossy and slightly thickened. Remove from the heat and mix in the Vanilla Essence and salt flakes.

Place the chopped chocolate in a heatproof bowl and pour over the hot caramel. Leave for 1 minute, then whisk to form a smooth ganache. Cover the surface directly with cling film and cool to room temperature before transferring to the fridge to firm up for 4-5 hours. 

While the ganache is cooling, prepare the brownie. Preheat the oven to 160°C and grease and line a 20cm square tin with baking paper.

Whisk the butter and sugar (sachet 1), then mix in the egg until well combined. Add the brownie mix (sachet 2) and stir to form a thick batter. Spread the batter into the prepared baking tin and bake for 15-20 minutes until cooked through but still fudgy in the centre. Allow to cool completely.

To assemble, use a 4cm round cookie cutter to cut 16 discs from the brownie. Remove the ganache from the fridge – you want it to be thickened but still easy to scoop. If it’s too firm, it’ll be difficult to whip it up. Whip the ganache with an electric mixer until pale in colour with a lighter consistency. Do not overmix as this will give the ganache a grainy look.

Place the whipped ganache into a piping bag fitted with a large round tip and stack the brownie discs. Finish the petit fours with crisp pearls and a drizzle of salted caramel.

Tip: Pour a few tablespoons of the freshly made caramel into a small bowl before pouring over the chocolate – you can use this to drizzle over your petit fours without having to make a whole batch of caramel.

No waste! Blend the scraps of chocolate brownie in a food processor and bind into a ‘dough’ with a small splash of milk or a scoop of leftover ganache. Roll into truffle-size balls and dust with cocoa powder to serve alongside the petit fours.

For larger events, simply assemble 1 disc of brownie per serve instead of stacking two.