This recipe for salted butter caramel unfold – Pâte à Tartiner Caramel Beurre Salé in French – is totally irresistible. Slather it on bread, drizzle it on ice cream, add to waffles, pancakres, brioche, all types of truffles and even fruit. This recipe is from the French Pâtisserie: Grasp Recipes and Methods from the Ferrandi College of Culinary Arts– a masterclass of French patisserie.
Makes 4 × 1-cup (250-ml) jars
Energetic time: half-hour
Cooking time: quarter-hour
Storage: As much as 2 weeks within the fridge
Tools
4 × 1-cup (250-ml) jars
Sweet thermometer
Stick blender
Substances
Scant ⅓ cup (3.5 oz./100 g) glucose syrup or mild corn syrup
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 (or different sea salt flakes)
Methodology
Heat the glucose syrup, regularly including the sugar. When the sugar has dissolved, carry to a boil and prepare dinner till you’ve a darkish brown caramel.
Carry the cream to a boil in one other pan. Step by step stir it into the caramel to forestall it cooking additional, taking nice care because the combination might 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.
Utilizing the stick blender, course of till creamy and easy.
Pour into the jars and funky fully earlier than closing the jars and refrigerating.
Extracted from French Pâtisserie: Grasp Recipes and Methods from the Ferrandi College of Culinary Arts by Ferrandi (Revealed by Flammarion). Pictures © Rina Nurra 2017.
