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This recipe for salted butter caramel spread – Pâte à Tartiner Caramel Beurre Salé in French – is absolutely irresistible. Slather it on bread, drizzle it on ice cream, add to waffles, pancakres, brioche, all sorts of cakes and even fruit. This recipe is from the French Pâtisserie: 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: 30 minutes
Cooking time: 15 minutes
Storage: Up to 2 weeks in the refrigerator
Equipment
4 × 1-cup (250-ml) jars
Candy thermometer
Stick blender
Ingredients
Scant ⅓ cup (3.5 oz./100 g) glucose syrup or light 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 other sea salt flakes)
Method
Warm the glucose syrup, gradually adding 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 another 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 mixture to 104°F (40°C), transfer it to a mixing bowl and stir in the butter and fleur de sel.
Using the stick blender, process until creamy and smooth.
Pour into the jars and cool completely before closing the jars and refrigerating.
Extracted from French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi (Published by Flammarion). Photography © Rina Nurra 2017.
The post Recipe for salted butter caramel spread appeared first on The Good Life France.
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