Salted butter caramels
Bring the cream, butter and fleur de sel together to a boil.
Cook the sugar and glucose in a dry pan at 293°F (145°C), then dissolve with the boiling cream mixture.
Heat to 250°F (120°C), stirring regularly. Pour into a baking frame and let set.
Once the caramel has cooled completely, remove from mold, cut into pieces, and wrap individually. Store in a dry place.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse