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Ingredients for 13 jars of 330 g

320 g (11 oz) semi-salted butter

18 g (0.6 oz) fleur de sel

1,520 g (54 oz) liquid cream 35 % fat or full cream

350 g (12.3 oz) water

1,180 g (41.6 oz) sugar

980 g (34.5 oz) glucose (DE 40)

Cook the butter at 130°C/265°F to give it a taste of hazelnut. Pour on a plate and let cool.

Emulsify the cold butter with the fleur de sel using a robot coupe or a hand blender. Save.

Bring the cream to a boil in a pan and save.

Bring the water and the sugar to the boil in a pan. Add the glucose and cook at a temperature of 185°C/365°F to obtain a nice caramel colour.

Stop the cooking of the caramel by slowly pouring the still warm boiled cream into the pan.

Re-cook at a temperature of 106°C/220°F and incorporate the emulsified butter. End by pouring the spread into the jars and close them tightly.

Member author

To Etel, (56) the pastry and chocolate store "Au Petit Prince" invites you in the greedy temptation. Maëlig Georgelin and his team compose with passion surprising, modern and creative cakes, irresistible macaroons, fine chocolates inviting you in travelling, and original sweets. Also discover their [...]

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