Equipment you would need. A scale, cooking pot, thermometer, a whisk and a spatula.
An anti-projection. Would be very helpful when adding the cream over the caramel. Other wise you could use a wire strainer.
I suggest using a flat bottom straight edges container to cool the caramel/butter when finished. The consistency will b equal all over.
Making the caramel
Pour the cream over the caramel. I suggest that you heat the cream. The shock and projection will b less violent
Cover with cling film. Put it in contact with the caramel. This will prevent a crust forming on the surface
- 280.0g Granulated sugar
- 130.0g Double cream
- 220.0g Butter
- 3.0tsp Fleur de sel or more