70 g (2.4 oz) butter
4 g (0.14 oz) salt
1 vanilla pod
340 g (12 oz) whipping cream 35 % fat
250 g (9 oz) sugar
80 g (2.8 oz) water
200 g (7.2 oz) glucose (DE 40)
Cook the butter in a pan (heat 125°C/260°F) to give it a taste of hazelnut (Beurre Noisette). Lay on a baking plate and leave it to crystallise.
Re-emulsify the Beurre Noisette with a robot coupe or a hand blender while adding the salt and the grains of the split
vanilla pods, which you have previously scrubbed. Save.
Bring the cream to a boil in a pan. As soon as it boils, remove from heat and save.
Put all of the sugar in a copper cauldron and soak it. When the syrup starts boiling, add the glucose. Colour the mix at a temperature of 185°C/365°F. Stop the cooking with the cream still warm, pouring it over the caramel.
Add the Beurre Noisette. Cook the mix again to a temperature of 116°C/240°F, and pour in a frame 34×34 mm (1.4×1.4″) on a height of 10 mm (0.39″). Let it cool.
Using a slicer or a parking knife, cut the caramels in squares of 30x15mm (1.20×0.60″). Wrap in plastic foils or with paper dedicated to the purpose.