How to make caramel beurre sale for macarons-alain ducasse

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