Vanilla caramel
By Pierre-Edouard Banry
1 h
Difficulty:
Media
Ingredients
- Cream 35% 500g
- Sugar 375g
- Invert sugar 50g
- Glucose 350g
- Vanilla 1
- Butter 15g
- Cocoa butter 5g
- Heat together the cream, sugar, invert sugar, glucose and scraped vanilla pod (use a large saucepan to start with, as the mixture rises to the boil).
- Transfer to a corresponding pan and cook at 120°C, stirring constantly with the thermometer.
- Always check for doneness with a large ball, by dropping a few drops of caramel into cold water and forming a ball. Finally add the butter and cocoa butter. Cut into small 3 x 3 cm squares and wrap in 7 cm x 7 cm transparent paper. 1 recipe makes 1/2 frame of 36 cm x 36 cm x 1 cm (approx. 100 caramels).
Pierre-Edouard Banry
"Bergner products bring together design and performance and I am privileged to be an ambassador for them".
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