Caramel salted butter log

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Caramel salted butter log

Caramel salted butter log


Caramel salted butter log
Caramel salted butter log

Ingredients Caramel salted butter log
Number of persons
-
8
+
For the biscuit roll:

4 eggs.

140 g fine sugar

60 g flour

40 g cornstarch

3 g bicarbonate of soda

50 g melted butter
For the salted butterscotch cream:

120 g caster sugar

5 cl whole milk

2 egg yolks

20 g vanilla sugar

140 g soft butter

1 spoonful of vanilla powder (very small spoon)

8 cl single cream

30 g semi-salted butter

1 pinch of fleur de sel
For the chocolate icing:

140 g of liquid cream

140 g dark chocolate

70 g fine sugar

110 g soft butter



Preparation Caramel salted butter log
Total time: 2h10
Preparation : 1h30
Cooking time: 40 min
For the biscuit roll:
Preheat the oven to 180°C (thermostat 6).
Separate the egg yolks from the whites.
Beat the yolks with the sugar until the mixture whitens and becomes frothy.
Add the flour, cornflour, baking soda and melted butter.
Beat the egg whites until stiff (add a pinch of salt).
Gently add them with a spatula.
Once the mixture is homogeneous, spread it on a baking sheet covered with buttered baking paper or a silicone sheet.
Bake for 10 minutes at 180° (thermostat 6).
Once cooked, turn the biscuit over on a damp sheet and carefully remove the baking paper.
Gently roll up the biscuit with the sheet and leave it to cool, still wrapped in the sheet.
For the salted butterscotch cream:
Boil the milk, 20g caster sugar and vanilla powder.
Mix the egg yolks with the vanilla sugar. Pour the milk over it and cool by plunging the dish into very cold water.
Stir in the soft butter and, once the mixture is homogeneous, keep in a cool place (be careful, the butter must be soft and not melted, otherwise the cream will not have the right consistency).
Make a dry caramel (without water) with the 100g of sugar by cooking it over a low heat (be patient, otherwise you risk burning your caramel and giving a bitter taste to the cream).
In another saucepan, bring the cream to the boil.
When the caramel is ready, add the cream, butter and fleur de sel (according to your taste). Let it cool down.
Mix the vanilla cream with the salted butterscotch.
Unroll your biscuit on a fresh film and coat it with the salted butter cream. Roll it up again and wrap it with the film. Set aside in a cool place.
For the chocolate icing :
Lightly heat the cream.
Add the chocolate pieces and sugar.
Once the chocolate has melted, remove from the heat and leave to stand for about 10 minutes.
Add the butter and stir with a spatula until the butter is melted.
Once the salted butter cream is well set in the biscuit wrap, remove the foil and trim the ends so that they are clean.
Then coat the log with the icing, letting it run down on top. Set aside again in a cool place.

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