Serves 1
Directions
- 1Add 45 g of water to a saucepan.
- 2Add 100 g of sugar to the saucepan.
- 3Heat the mixture and do not mix until it turns brown.
- 4Pour in 150 mL of heavy cream.
- 5Whisk the mixture continuously.
- 6Add 30 g of salted butter to the mixture.
- 7Continue whisking until the butter is fully incorporated and the caramel is smooth.
- 8Pour the caramel into a bowl.
- 9Let the caramel cool down.
- 10Once cooled, transfer the caramel to a piping bag.
- 11Use a scraper to push the caramel down into the piping bag.
- 12The salted butter caramel is ready for use as a cake filling.
Ingredients
- 45 g water
- 100 g sugar
- 150 mL heavy cream
- 30 g salted butter
Equipment
saucepanwhiskbowlspatulapiping bag
Tips
- Don't mix the water and sugar until it's brown.
Related recipes
Jambon Beurre
French · Baked Goods
Mini Baguettes
French · Baked Goods
Moules Marinières - Sailor Style Mussels
French · Baked Goods5m
Pan Con Pepino
French · Baked Goods
Cramique
French · Baked Goods
Tarte Tomate et Thon sans cuisson
French · Baked Goods
Palet Breton
French · Baked Goods20m
Honey croissant loaf
French · Baked Goods25m
Korean garlic baguette
French · Baked Goods
Sparkling Water Croissant Sourdough
French · Baked Goods17h 30m
No-Knead Baguettes
French · Baked Goods30m
Brioche tressée à la mie filante
French · Baked Goods