Homemade Salted Caramel cream
Terroir is one of the most important terms in French cuisine, the term comes from the word Terre, land in French. In a country as big as France there are different types of soils, different types of climates, animals, and so on. This term, which is very familiar from the world of wine, refers to all these elements and today it is used to describe the origin of various and varied raw materials. The right land for the right raw material.
One of the most famous products coming from Brittany is the salted caramel, in French Caramel Beurre Salé (in simple translation, salted butter caramel). The soft caramel made from salted butter has been appearing in recipe books since 1946 and was sold in various confectionery boutiques in Brittany, mainly in the Morbihan region. It is important to note that salted butter characterizes the Brittany region because historically it was an area where the “Gabelle” tax on salt did not apply (tax from 1343 which at the time caused salt prices to rise in France) and therefore salted butter was always continued to be produced there.
It was the famous chocolatier Henri Le Roux who in the late 70s turned salted caramel into a famous product, when he made a soft caramel bonbon with hazelnuts. La Roux’s salted caramel bonbons have been a huge success and their maker has garnered many awards but mostly gained worldwide fame thanks to his creation that has become a hallmark of the Brittany region among French and tourists.
Caramel has a reputation for being difficult to make, but if you follow the instructions you can achieve a wonderful result, which is why we always have homemade salted caramel cream in our Parisian apartment. This delicacy is wonderful for ice creams, cakes, cookies, crepes, pancakes, for spreading on brioche and also just with a spoon when needed.
200 g sugar
200 g heavy whipping cream
10 g vanilla beans (optional)
150 g butter in room temp’ (cut to small cubes)
5 g Kosher salt
1. In a medium heavy-duty saucepan heat sugar, until it melts into a brown amber-colored liquid.
2. Meanwhile, in a small saucepan, heat the cream and vanilla until simmering.
3. After the sugar turned into caramel, pour the boiling cream into the caramel pot through a sieve. Attention! The caramel bubbles and rises to the top. It is best to remove the pot from the heat source for a few seconds, so that the caramel does not slide. Return to the heat source for a few seconds while stirring until a smooth cream is obtained.
4. Remove from heat, add butter and salt and stir until smooth. For a very smooth caramel cream it is recommended to grind with a blender rod.
5. Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator, you can reheat it in the microwave or on Bain-Marie to desired consistency.