"Simplicity is the ultimate sophistication" LdV

Monday, 30 March 2015

HOME MADE SALTED CARAMEL "SALIDOU" (Caramel au beurre salé maison - Salidou)

(Caramel au beurre salé maison - Salidou)

Have you ever been to Brittany in France ? You should definitely go but be careful, be very careful as you can fell in love straight away... It is a magnificent land with a fiery sea and a cuisine to die for. For the photograph amateur, the light is special there and seems to play with the scenery around... And not to name it, you must go to Brocéliande, the amazing and mystery forest, home of a certain King Arthur...Between you and I, sometimes I wish I could bring my horses there as nothing can beat a full gallop on the awesome Brittany beaches... My nounou when was I was a little girl was from Ploërmel and she cooked me lots of "bretonnes" exquisiteness. My favorites were the famous caramels made with Salidou (a caramel sauce from Quiberon). I could ate this Salidou all day long... This recipe is from her and I am very honored to share it with you.  Another way of dying from pleasure...(you are too good Sixtine, thank you!). To Katell...
I know d'Isigny crème fraîche is from Normandy but if you could find some Brittany one in London, please go for it and let me know...

A quick glance in your kitchen...

In your fridge
Crème fraîche
Salted butter

In your cupboard
Brown caster sugar
Coarse salt

For a little jar
130g 4,6 oz of brown caster sugar 
A few tbsp of water 
80g 3 oz of crème fraîche (d’Isigny if possible) 
100g 3,5 oz of salted butter 
A generous pinch of Guérande coarse salt.

Whisk gently the sugar with the water in a saucepan.
Wait for golden patches of caramel to appear in your saucepan.
Stop the heat.
Add very gently and carefully the crème fraîche, the butter and the salt to the saucepan.
Stir to make an even light beige caramel.
Transfer into a jar.
Régalez-vous !

Caramel au beurre salé maison - Salidou

Pour un petit pot  
130g de sucre en poudre 
Quelques CAS d’eau 
80g de crème fraiche d’Isigny 
100g de beurre salé 
1 généreuse pincée de sel de Guérande

Mélangez le sucre avec l’eau dans une casserole à feu moyen.
Attendre que le caramel prenne une jolie couleur dorée.
Stoppez le feu.
Ajoutez la crème, le beurre et le sel.
Bien mélanger avec une spatule en bois.
C’est prêt. 
Entreposez-le dans un petit pot.

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