Caramels With P125 Coeur de Guanaja

An original recipe by Alex Espiritu

 

P125 Coeur de Guanaja Caramels

600 g   granulated sugar 
400 g   heavy cream
  75 g   butter
  30 g   glucose
  45 g   invert sugar
    7 g   sea salt
100 g  VALRHONA P125 COEUR  DE  GUANAJA

  • - Bring cream, glucose and invert sugar to a boil, set aside

  • - Cook the sugar to make a dark colored caramel.

  • - Deglaze with the cream, and then cook the whole mixture until it reaches at 242°F (117°C)

  • - Add P125 Coeur de Guanaja and mix well

  • - Pour immediately into frames.

  • - Leave to crystallize for 48 hours and then cut and roll in clear wrap. 

 

recipe Caramel CDG

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