Imported from Instagram

Salted White Chocolate Caramel

Name: Salted White Chocolate Caramel
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Yield: 10 servings
Cuisine: French
Ingredients: 490 g White sugar (For making a dry caramel); 385 g Heavy cream (Very hot when added to the caramel); 350 g Unsalted butter (Add off the heat); 175 g White chocolate (Incorporate into the caramel while it is still very hot); 10.5 g Fleur de sel; Vanilla (Mentioned in the preparation, with no specified quantity)

Recipe by GÂTEAUX LOUISA @gateauxlouisa · Instagram

Imported by Arayel on SeeMeCook

A smooth salted butter caramel enriched with white chocolate, ideal for filling cakes, layer cakes, and brownies, or enjoying by the spoonful. The final blending gives it a perfectly smooth and glossy texture.

10 servings85 minFrench

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

490 g White sugar (For making a dry caramel)
385 g Heavy cream (Very hot when added to the caramel)
350 g Unsalted butter (Add off the heat)
175 g White chocolate (Incorporate into the caramel while it is still very hot)
10.5 g Fleur de sel
Vanilla (Mentioned in the preparation, with no specified quantity)

Steps

1
Place the sugar in a saucepan and cook it dry until you obtain a deeply colored, perfectly smooth caramel.
2
Meanwhile, heat the heavy cream until it is very hot.
3
Remove the caramel saucepan from the heat. Gradually pour the hot cream into the caramel, stirring carefully, then continue stirring for about 1 minute. Adding it off the heat helps limit splattering and lumps.
4
Off the heat, pour the hot caramel over the butter, then add the vanilla and fleur de sel.
5
Immediately add the white chocolate while the caramel is still very hot. Stir until it has completely melted.
6
Blend with an immersion blender until the caramel is perfectly smooth and glossy.
7
Refrigerate the caramel, ideally overnight, so that it develops a texture suitable for piping. If you are in a hurry, place it in the freezer.

Notes

The exact cooling time in the freezer is not specified. The caramel can be used in cakes, layer cakes, and brownies, or enjoyed by the spoonful. Be especially careful when adding the hot cream to the caramel, as the mixture may boil vigorously.