Salted butter caramel fondant

Gâteau fondant au caramel


Salted butter caramel fondant

190 g sugar
125 g semi-salted butter
1 teaspoon of fleur de sel
110 g full cream
90 g white chocolate
175 g eggs
60 g almond powder
30 g flour
25 g brown sugar
1 teaspoon of liquid vanilla
A little cinnamon powder

1)Heat the cream in a saucepan and set aside.

2)Put the butter, salt and sugar in a pan. Heat while stirring.

3)When the caramel has a nice colour, remove from the heat and add the cream slowly. Return to the heat and bring to the boil to remove any bits of caramel.

4) Allow to cool for 5 minutes then add the white chocolate. Mix well.

5)In another bowl, mix the almond powder and eggs. Add the cinnamon and liquid vanilla, then pour in the brown sugar and flour. Mix and add the caramel to the egg mixture.

6) Bake at 145°C. Pour the mixture into a mould lined with greaseproof paper. Bake for about 50 minutes.

Gâteau fondant au caramel
Gâteau fondant au caramel
Gâteau fondant au caramel