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Pecan nut and sea salt caramel drops:
makes 25 small caramels
25 cl double cream
5 cl condensed whole milk
500 g icing sugar
1 tbsp lemon juice
30 g softened butter, diced
Le Guérandais “fleur de sel” Guérande sea salt
100 g pecans
preparation time : 20 mins
cooking time : 1 hr
Pecan nut and sea salt caramel drops. Cover a baking tray with greaseproof paper. Heat the cream and condensed milk in a saucepan on a gentle heat. Remove from the heat when the liquid simmers.
In a different saucepan, briskly heat the icing sugar with the lemon juice and 5 cl of water, stirring constantly. Using a pastry brush dipped in hot water, brush the sides of the saucepan to prevent sugar crystals forming. When the mixture boils, leave to simmer for 20 mins. Add the diced butter and the condensed milk and cream mixture. Cook for another 30 mins, stirring constantly, until the caramel is a rich dark brown.
To test if the caramel is cooked, pour a drop of caramel from a spoon into cold water; if a small ball forms, the caramel is ready (the temperature of the caramel should be 116 to 120 °C). Using a wooden spoon, place drops of caramel on a baking tray and sprinkle the “fleur de sel” sea salt. Leave for 20 mins then press a pecan nut into each drop.
Store in a sealed container in the refrigerator with a sheet of greaseproof paper between each layer.
Fondant chocolate truffles :
Makes 30 truffles
200 g blakc chocolat (72% cocoa)
100 g butter
100 g icing sugar
1 sachet vanilla sugar
10 cl double cream
1 egg yolk
1 tsps Le Guérandais « fleur de sel » Guérande sel salt
50 g cocoa powder
preparation time : 30 mins
rest time : 2 hrs then 24 hrs
Fondant chocolate truffles.The day before, melt the chocolate in a heatproof basin over a pan of hot water. Stir in the butter, then the icing sugar and vanilla sugar. Remove from the heat and stir thoroughly with a wooden spoon until smooth and creamy. Add the cream, egg yolk and the “fleur de sel” sea salt, and stir well. Refrigerate for 2 hrs to allow the chocolate to set.
Form small walnut-sized balls of chocolate and roll them in the bitter cocoa powder. Return to the refrigerator and refrigerate for at least 24 hrs before eating.
Create chocolate truffles of unexpected flavours by adding passion fruit or pomegranate syrup. Add 5 tbsps of syrup at the same time as the butter.