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Acclaimed chef-patron of Maison Bleue in Bury St Edmunds, Pascal Canevet tempts us to a little indulgence as the winter evenings draw in




We love to share our passion for good food, giving homemade goodies to friends and family. Autumn conjures up so many family memories of good times and delicious food. It’s a time for sharing and a time to celebrate the glorious autumnal colours, making the most of golden sunshine and seeing friends.

One little winter tradition of mine is making caramel petit four as a sugary treat for my godsons. Indulgently sweet with a subtle saltiness, this recipe is easy to master and the result is irresistible!

Wrap in cellophane bags and enjoy outside as a winter’s treat; in the evening around the fire or serve with good coffee after dinner. Celebrate the season and give bags of caramel to friends. Tried and tested, year on year, this buttery caramel treat is certain to please.

Autumnal Salted Butter Caramel (42890478)
Autumnal Salted Butter Caramel (42890478)

AUTUMNAL SALTED BUTTER CARAMEL

Makes 40 to 50 caramels

Ingredients:

550g salted butter

330g crème fraiche

750g caster sugar

100g glucose

8g fleur de sel

Method:

Line a 2cm high and 20cm long pan with non-stick baking paper.

In a medium size saucepan, over a low heat, combine the sugar, glucose, butter and fleur de sel together, stirring gently to create a smooth consistency. Continue cooking the syrup until it reaches 120C and has a nice uniform medium caramel colour.

Gently add the cold crème fraiche, carefully stirring with a long-handled spoon.

Cook the salted butter caramel until it reaches 115C for 5 minutes.

Pour the hot salted butter caramel into a prepared pan lined with baking paper and allow it to cool at room temperature.

Once cooled, remove the caramel and peel away the baking paper. Slice the bar of caramel with a long sharp knife into regular pieces.

To serve:

Finish the salted butter caramels with a sprinkling of roasted sesame seeds. A delicious combination of flavours that your friends will love.

Bon appétit!

Pascal Canevet is chef-patron of award-winning Maison Bleue, an intimate fine-dining restaurant serving a modern French menuChurchgate Street, Bury St Edmunds

See maisonbleue.co.uk

Call 01284 760623