Soft caramel with Paztizz Tops

Soft caramel base with Paztizz Tops

Ingredients

• 125 g liquid cream 35% fat
• 87 g caster sugar
• 75 g glucose
• 12 g unsalted butter
• 3 g fleur de sel

Method

• In a copper saucepan, bring the liquid cream and the caster sugar to the boil.
• Depending on the flavor, add the invert sugar, vanilla pod, salt or fruit pulp.
• Add the glucose and cook to 108°C.
• If necessary, add the butter, caté and cocoa paste, previously ground.
• Mix thoroughly and do a cooking test in water
• Place the frame on a silicone baking mat.
• Pour the caramel into the frame.
• Leave to cool.
• Cut into 2.5 cm squares.
• Wrap.

Recipe: Mathias Narcissot