This recipe for salted butter caramel unfold – Salted butter caramel unfold in French – is completely irresistible. Slather It On Breat, Drizzle It On Ice Cream, Add to Waffles, Pancakres, Brioche, All Sorts of Cakes and Even Fruit. This recipus is from the French pastry: Master Recipes and Techniques from the Ferrandi School of Culinary Arts– A Masterclass of French Patisserie.
Makes 4 × 1-cup (250-ml) Jars
Active time: half-hour
Cooking Time: quarter-hour
Storage: as much as 2 weekends within the fridge
Team
4 × 1-cup (250-ml) Jars
Candy Thermometer
Blender stick
Ingredients
Scant ⅓ Cup (3.5 oz./100 g) Syrup or gentle syrup syrup glucose
2 ½ cups (1 lb. 2 oz./500 g) Sugar
1 cup (250 ml) Whipping Cream, 35 % Butterfat
3 ½ sticks (14 Oz./400 g) Butter, Softened
¼ teaspoon (1 g) fleur de sel (Other Sea Salt Flakes)
Method
Warm the glucose syrup, progressively including the sugar. When the Sugar has dissolved, Bring to a Boil and Cook Until You Have A Dark Brown Caramel.
Bring the cream to a boil in one other pan. Gradually Stir It Into the Caramel to Prevent It Cooking Further, Taking Great Care As the Mixture Could Spit or Splash and Burn Your Hand.
Cool the combination to 104 ° F (40 ° C), switch it to a mixing bowl and stir within the butter and fleur de sel.
Using the Stick Blender, Process Unit Creamy and Smooth.
For Into the Jars and Cool Complely Before Closing the Jars and Refrigerating.
Extracted from French pastry: Master Recipes and Techniques from the Ferrandi School of Culinary Arts By Ferrandi (Published by Flammarion). Photography © Rina Nurra 2017.