Crème caramel recipe

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61K views · 5.2K reactions | 🤎Caramel spread RECIPE

Glucose syrup  90g
Granulated sugar 90g
Cream 35%  230g
Water  30g
Butter 70g
Gelatin mix 10g
Condensed milk or Dulce de Leche 50g 

STEP 1 
Bring the cream to a boil and cover it (keep it warm)

STEP 2 
Cook the sugar with glucose in a pan around 190°C to get light color caramel.

STEP 3
Pour over the hot cream with the previous step (caramel) and re-cook at 103°C. Add the gelatin mix ( 2g gelatin powder with 13g water ) and condenced milk inside.

STEP 4
Leave to cool down until 35°C then add the soft butter.
Emulsify with hand blender.
Store at room temperature minium 12Hours before use. 

ENJOY 😉 , this caramel spread is so wonderful. 
You can use as a fililing , decoration for many cakes. | Gregory Doyen | Pastry Chef | Bequem · S Gelatin Powder, Chocolate Fudge Frosting, Caramel Desserts, Fudge Frosting, Biscotti Recipe, Cake Factory, Spread Recipes, Hand Blender, Quick Desserts

🤎Caramel spread RECIPE Glucose syrup 90g Granulated sugar 90g Cream 35% 230g Water 30g Butter 70g Gelatin mix 10g Condensed milk or Dulce de Leche 50g STEP 1 Bring the cream to a boil and...

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