Fillings

Whipped Salted Butter Caramel

Name: Whipped Salted Butter Caramel
Prep time: 10 min
Total time: 10 min
Yield: 7400 g
Cuisine: French
Ingredients: 1750 g Caster sugar; 875 g Crystal glucose; 525 g Water; 1435 g Thick cream 30%; 840 g Heavy cream 35%; 1925 g Unsalted butter 82%; 50 g Fine salt

Ingredients

Target weight (g)g

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IngredientsWeightUnit costCost

Caster sugarg€/kg

Crystal glucoseg€/kg

Waterg€/kg

Thick cream 30%g€/kg

Heavy cream 35%g€/kg

Unsalted butter 82%g€/kg

Fine saltg€/kg

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Preparation steps

1
Make a dry caramel: heat sugar until amber.
2
Deglaze with warm cream (caution: splattering).
3
Stir until smooth.
4
Off heat, add diced cold salted butter. Stir until melted.
5
Add fleur de sel to taste.
6
Cool to 30°C, then whip briefly for lighter texture.
7
Store refrigerated.

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Nutritional values

Per 100g

Calories

423.9 kcal

Protein

0.8 g

Carbs

35.7 g

Sugars

35.7 g

Fat

31.1 g

Saturated fat

21.0 g

Fiber

0.0 g

Salt

0.7 g

Allergens

Milk

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