Serves 1
Directions
- 1Add the sugar into the sauce pan and caramelize it to a deep amber color.
- 2Deglaze with the cream and glucose syrup.
- 3Add butter and salt.
- 4Cook to 112 degrees Celcius.
- 5Add chocolate and mix with immersion blender.
- 6Pour into a piping bag.
Ingredients
- 350 grams sugar
- 375 grams cream
- 75 grams glucose syrup
- 100 grams butter
- 4 grams salt
- 50 grams chocolate
Equipment
sauce panspatulawhiskthermometerimmersion blenderpiping bag
Tips
- Caramelize sugar to a deep amber color.
- Using glucose syrup is optional, it prevents the caramel from going grainy.
- Use a bigger pan.
Related recipes
Kabak Dolma
Turkish · Dinner
Baked Eggplant
Mediterranean · Dinner40m
Viralowe pierożki z patelni
Chinese · Dinner
Swamp Dogs
American · Dinner
Spicy Short Rib Coconut Curry Brothy Rice Bowls
Thai · Dinner1h 30m
Pâtes aux courgettes
Italian · Dinner
Sweet Chilli Lime Herb Salmon
Dinner
Carne con miel
Dinner
Baked Chicken Chile Tacos
Mexican · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Panceta al horno
Spanish · Dinner2h 15m
High Protein Chicken & Cheese Bowl
Dinner