Quick & easy salted caramel sauce

I really like caramel, or toffee.
In Brittany, you can find jars of salted caramel sauce that you’ll spread on toast or use in deserts but they’re incredibly expensive. I bought one about 5 years ago but it didn’t last 5 minutes, it was sooooo good, the sort of “delicious” you could never ever be able to make yourself.

Well, now I can say that I was wrong. I made some for a macaron filling, had a teaspoon of it and it took me back 5 years ago, with that little jar.

This sauce is so good, so simple and so quick that you have to try it.

For a little pot of sauce, you’ll need:

– 70g of sugar

– 65g of cream (single or double, it doesn’t matter)

– 20g of butter

Heat the sugar in a pan (on its own). Don’t stir it!

When the sugar takes a nice golden color, pour the cream and stir briskly. There is a big possibility that it’s going to splash so don’t allow any children near you while you’re doing it.
To avoid splashing, you can use a tall pan.

When the mixture stops bubbling, add the butter in little cubes.

While it’s hot, the sauce will be quite runny but when it cools down in the fridge, it will set and have the consistency of set honey.

If you like it more runny, simply add more cream to the recipe.

Enjoy!

Mylène

Canapes

This week, we had our usual weekly order and an order which was very new for me: canapés. We had to make 300 canapés, looking beautiful and posh.
After a bit of thought we chose to make five different ones.

The option of a savoury macaroon was nearly automatic. I know it sounds a bit weird, the sweet shells and the savoury filling but the result is quite spectacular!
So, along with the macaroons, I made mini pizzas, toast with humous and pepper, blinis with smoked salmon and nice little potato croquettes on cocktail sticks.

Everything went perfectly until Saturday morning, the day of delivery. I was packaging the canapés to transport them and…. all my beautiful macaroons were stuck together and falling apart. They were impossible to use. It was 9 o’clock and they were needed  at  12.60 macaroons in 2 and a half hours, let’s start!
Macarooning, piping, resting (not me, the macaroons have to rest for an hour minimum), cooking, cooling and filling!!

At the end, they were ready by 11.30 and were looking much better than the first ones I made. We took the car to Blakesley to deliver them et voilà! The canapés were very much appreciated.

So finally a bit of a stress but everything end up perfectly in the end!!

 

Mylène