Serves 1
Directions
- 1Add the sugar into the sauce pan and caramelize it to a deep amber color.
- 2Deglaze with the cream and glucose syrup.
- 3Add butter and salt.
- 4Cook to 112 degrees Celcius.
- 5Add chocolate and mix with immersion blender.
- 6Pour into a piping bag.
Ingredients
- 350 grams sugar
- 375 grams cream
- 75 grams glucose syrup
- 100 grams butter
- 4 grams salt
- 50 grams chocolate
Equipment
sauce panspatulawhiskthermometerimmersion blenderpiping bag
Tips
- Caramelize sugar to a deep amber color.
- Using glucose syrup is optional, it prevents the caramel from going grainy.
- Use a bigger pan.
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