Vanilla & Fleur de Sel Soft Caramel Crémeux

sosa - crémeux caramel mou vanille fleur de sel


400 g Whipping cream 2 Vanilla beans 40 g SOSA Glucose DE 38/40 400 g Caster sugar 250 g Salted butter 10 g SOSA Gelatin Powder 220 Bloom 50 g Water 2 g SOSA Soy Lecithin Powder

Heat up the whipping cream, glucose and lecithin and infuse the vanilla.
Use the caster sugar to make a dry caramel.
Use the salted butter to deglaze the caramel little by little.
Add in the hot cream and glucose mixture, followed by the rehydrated gelatin, and cook again at 220°F (105°C).
Pour out and store in the refrigerator.
Use with a piping bag.

Note: This recipe cannot be frozen.

Javier Guillén
Chef’s tip
Javier Guillén

Lecithin has a powerful emulsifying effect that helps to keep fats and water-based preparations stable.