Kambly Butterfly Caramel salé Mille Feuilles
Preparation in 30 minutes
Ingredients
1 box Kambly Butterfly Caramel salé
220 ml double cream
25 g butter
80 g sugar
2 tbsp water
Pinch of salt
Preparation: 30 minutes
Cooling time: at least 1 hour
Preparation
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Warm up 75 ml cream and set aside.
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Caramelise the granulated sugar and water in a pan, without stirring.
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Reduce the heat, slowly add the butter, salt and warm cream. Remove from heat and stir until smooth.
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Cool the caramel sauce to room temperature, then allow to cool in the fridge for about 30 minutes.
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Beat the rest of the cream until stiff and mix with the caramel sauce in bit by bit.
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Place the caramel crème in the fridge for 30-60 minutes.
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Just before serving, fill a piping bag (large star nozzle) with the crème. Squeeze crème rosettes onto the Butterfly Caramel salé. Serve immediately.