This caramel sauce starts off dry and with the addition of cream is a great topping and accompaniment for cakes.
- 100 g caster sugar
- 100 g whipping cream (30% fat)
- 2 g sea salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Begin this recipe by making a dry caramel (see Note). Put the sugar in the saucepan over medium-high heat. As soon as the sugar starts to dissolve and transform into caramel, stir with a whisk.
When the caramel develops a dark colour, remove the saucepan from the heat and add the cream little by little, mixing well after each addition. Watch out for splashes.
Add the salt, then bring to the boil and cook for about 30 seconds. Strain (see Note).
• The flavouring capability of a dry caramel is much more powerful than that of a caramel made with water, and so is much better for sauce.
• Pass an ingredient or mixture through a fine strainer or sieve to eliminate any solid residues. This is the case for vanilla beans in a crème anglaise or for a powder you wish to make finer (such as almond meal). It also helps make a liquid preparation, such as an icing, more fluid.
Recipes and images from Patisserie by Mélanie Dupuis and Anne Cazor (Hardie Grant, $59.95 hbk).
View our Readable feasts review and more recipes from the book here.
Love caramel? Try this caramel and apple shortbread recipe, also from Patisserie.