Thursday, September 24, 2009

Gem of Fleur de Sel

La Fleur de Sel proved un-educative and not a good fit for me or Gina, BUT....
I walked away with a few good dessert recipes since I had to be on that station for most of the time I was there. My favorite was their soft caramel that blew me away. It's a bit soft but if you keep it in the fridge it's perfect. Here's the beloved recipe...I would venture to say putting some Maldon sea salt on top would make it magnificent.

La Fleur de Sel's Soft Caramel
200 g. glucose
1332 g. sugar
666 g. heavy cream, warmed
1066 g. butter, salted or unsalted...just be sure to add salt if you use unsalted butter

*amount is good for a 9x11 pan size or similar

1. Put glucose and sugar in heavy saucepan and put over medium/high heat. Stir and cook until it turns a dark brown/golden color
2. Put warmed cream slowly into pot and stir vigorously (it will bubble like crazy..just keep stirring)
3. Put back on stove and cook until it reaches about 300 degrees Farenheit (145 Celcius), stirring consistently
4. Take off the heat and add in chunks of the butter while continuing to stir and emulsify
5. Pour into mold and let cool
6. Keep in fridge and bring out when you want to eat it. Great if you cut into squares or diamonds and wrap in waxed paper as little treats!

They're Delicious, beware. Worth the effort and though you'll probably have to buy a candy thermometer, I think it's worth it.

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