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Mná Top Chef

Beurre Salé au Caramel – Saint Malo, Brittany

Tested and Enjoyed by : Shauna after asking for the delicious receipe from my host, Sylvie

Ingredients

320g powder sugar
125g salted butter
20cl of “fluerette” whipping cream

Instructions

1. In a thick based sauspan, melt the sugar using mid range heat. Be careful to stir gradually and well as it might spit with the heat.
2. Let the sugar become liquid slowly without lumps and caramel colour appear. Take off the heat.
3. Add the butter in small pieces till all combines smoothly.
4. Add the cream. Return to the heat if necessary to mix thoroughly.


Tips

Keep in the fridge. It can be conserved for months if it’s not all eaten up

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