I was not a big fan of caramel until I discovered this recipe of Pierre Hermé: not too sweet (because it’s cooked properly), very smooth and  creamy.

I use is often in my tarts (thin layer) and entremets, or to decorate my cookies, or just as topping for a slice of poundcake or chocolate moelleux. Sometimes I use it to prepare chocolate / caramel ganaches: I prepare a classic dark chocolate ganache and add a portion of the soft caramel.

Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Resting Time 2 hrs
Total Time 2 hrs 20 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 200 g
Calories 210 kcal

Equipment

  • Scale
  • Saucepan
  • Whisk
  • Thermometer
  • Stainless steel (or ceramic) container
  • Cling wrap

Ingredients
  

  • 1 g Gelatin Gold strengh (200 bloom)*
  • 17 g Glucose syrup
  • 95 g Granulated sugar
  • 95 g Whipping cream
  • 17 g Butter
  • 3 g Fleur de sel French sea salt
  • 20 g Milk chocolate Optional, if possible Bahibe 46% of Valrhona

Instructions
 

  • Soak the gelatin in cold water for 15 minutes. I recommend
  • Boil the cream.
  • Place the glucose syrup in the saucepan and melt it over a medium heat (without boiling it).
  • Add the sugar.
  • Let it melt slowly. From time to time press it with the whisk to help it melt uniformly.
  • Once the sugar melted let it caramelize until getting a nice dark golden amber color
  • Add the butter and the salt off the heat and stir with the whisk.
  • Add the hot cream and stir energically, always off the heat.
  • Cook until 106°C without stopping whisking.
  • Transfer it immediately (to stop the cooking process) in a clean container preferably large and not too deep.
  • Wring gently the gelatin and dissolve it in the caramel.
  • Add the chocolate pistoles (optional) and stir until they melt.
  • Cover directly to the surface with cling wrap and let it set in the refrigerator for at least 2 hours.
Keyword Caramel

Additional comments

You can prepare this caramel in advance and store it in a glass jar in the refrigerator for a week, or freeze it for a maximum of one month, covered directly to the surface with a cling wrap. 

It’s important to control the cooking temperature for the caramel: if not cooked enough it will be too sweet, and it overcooked it will be too bitter.

Avoid stirring the sugar before it melts completely, it may become grainy. 

Bon appétit!