Dreams and caramels
Ano novo, vida nova, criança para sempre…
50 g cream (35% fat)
380 g sugar
350 g corn syrup
30 g butter, softened
Prepare a silpat or line a baking sheet with parchment paper and grease.
Place a greased rectangular bottomless pan over the silpat.
Bring the cream to boil.
Melt the corn syrup over low heat, add the sugar and let it caramelize.
Combine with the butter and the hot cream.
Let the mixture reach 117ºC.
Remove from heat and pour into the pan.
Let it cool down and cut in small pieces.
Wrap each caramel with thin plastic paper.
Store in a box on a dry place.
Source: Pierre Hermé