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.
- Stainless steel (or ceramic) container
- Cling wrap
- 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
- 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.
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.