Directions
- 1Caramelize 350 grams of sugar until it is a deep amber color.
- 2Deglaze with 375 grams of cream and 75 grams of glucose syrup.
- 3Add in 100 grams of butter and 4 grams of salt.
- 4Cook that to 112 degrees Celsius.
- 5Add 50 grams of chocolate.
Ingredients
- 350 grams sugar
- 375 grams cream
- 75 grams glucose syrup
- 100 grams butter
- 4 grams salt
- 50 grams chocolate
Equipment
potwhiskimmersion blenderpiping bag
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