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SALTED CARAMEL CREME au BEURRE
Patisserie Makes Perfect
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Servings
600
g
Ingredients
150
g
Caster Sugar
60
ml
Water
120
g
Egg Yolks
337
g
Unsalted Butter cubed and softened
200
g
Salted Caramel
Instructions
Put the caster sugar and water in a saucepan, bring to the boil and heat to 121C.
Put the egg yolks in the bowl of an electric mixer and whisk, slowly pour in the hot syrup and whisk until thick and cool.
Gradually add the softened butter while still whisking. When all of the butter has been incorporated, continue to beat until light and aerated.
Add the salted caramel and beat until fully incorporated.