Here is the translation of the Buttery caramel French spread if anyone is interested to view.
I wonder if the 20cl of liquid cream is single or double cream or what?
Also does anyone understand what 2 càs d' water means?
Good this blow, it is time. I present to you MY sauce with caramel and the salt flower. That which is used to me as a basis for a heap of delicacies… That which accompanies readily my waffles, my crepes and other softnesses. That I make since always, that who preserve myself at the refrigerator and out of pot, in short, that which is very practical. Yes I know, there are of it a multitude on the Net but that one made for me all the difference: p Good namely: This sauce is rather liquid at the beginning and s' thickens while cooling. If you wish it liquid, it will be enough for you to l' to lengthen with a little cream at the convenient period. Important: for l' to use in nappage, the caramel must be d' a pretty ambrée color. If you l' use in base of cakes, madeleines, marrowy… Donnez him a darker color, so that the taste is accentuated.
According to what you wish to do of this sauce, you can: - to make clear or dark (this before d' to incorporate butter + cream) - to make more liquid or thicker (this after having incorporated butter + cream) In all the cases, it thickens while cooling, with the refrigeration. You can: - to even warm to heat with the microwaves (what liquifies it) - to beat in fool after one night of refrigeration (to line biscuits for example). Let speak your imagination… our 1 pot of intermediate size: - 200
our 1 pot of intermediate size: - 200 G of sugar - 2 càs d' water - 20 Cl of liquid cream - 20 G of butter - 1 pinch of salt flower /To carry to boiling to the microwaves or in a pan the liquid cream. To cut butter in Des. In parallel, in a pan, to carry to boiling l' water and sugar without stirring up jusqu' so that colouring is desired ambrée color (more or less sunk according to what you wish to do). To withdraw fire then. 2/ To add butter out of dice out it fire, to stir up with a spatula out of wooden, then the salt flower. To then add the ebullient liquid cream in caramel while stirring up. To defer the whole to boiling and to let quiver approximately 2-3 minutes (even a little more if you wish it a little thicker, all depends on what you want to do). To withdraw fire, to put out of pot. To let cool at temperature
Warm wishes from Pam
I haven't found double cream here in France - I don't know if anyone else has, so I would assume that the cream is single cream.
Where are you Pam - in UK or France?
Are you okay with this 'translation' ?
Crème liquide is basically UHT cream. In theory it's whipping cream (around 30% fat). In practice it's almost impossible to whip. It's very hard to find proper fresh pasteurised cream in France, other than yummy crème fraîche of course.
I can see that's a machine translation (ew). If you can point me to the original, I'll do a proper one for you if you like! Might be easier to follow!
Here y'are, Veronica - the link I found was this one:
for the Fleur de sel recipe that Pam has been searching for!
Found it in the other thread! Here it is:
For 1 medium jar :
- 200 g sugar
- 2 tbs water
- 20 cl whipping cream
- 20 g butter
- 1 pinch fleur de sel (ordinary salt will do)
1/ Bring the cream to the boil. Cut butter into dice. At the same time, bring the sugar and water to a boil in a saucepan without stirring, until it is a nice deep caramel colour (note from Veronica: in my opinion, it's much easier and more reliable to use sugar cubes, without the water; just break them up with a wooden spoon as they melt). Remove from heat.
2/ Off heat, add the butter, stirring with a wooden spatula, then the salt. Add the hot cream, still stirring. Return to heat and simmer 2-3 minutes ( or longer if you want it a bit thicker). Remove from heat, pour into jar. Cool, then store in fridge.
My notes: Be careful when adding liquids to the caramel, and use a larger pan than you think you need, because it will boil up and may splatter. And here is an even easier method from my blog:
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