This summer, we went to spend a week in Brittany, near Pointe du Raz. It had been a long time since I had been there and it was really nice!
I will not tell you about the breathtaking landscapes, nor the magnificent villages. No, I’m going to dwell instead on the culinary side of my vacation.
As soon as we arrived, we found a superb bakery. The kouign amann was available in several flavors, and we made the bet to taste them all before our departure… Some have seen the photos on instagram. All this to come to the conclusion that the best is undoubtedly the traditional. The chocolate one is very different but very good too. And the lemon one… In short, they all have a little something that I want to use in my kitchen. I’ve been pretty busy lately, so I haven’t had time yet, but it should be done very soon. In the meantime, I refer you here Where the.
Apart from the kouign amann, there were also the fresh sardines, the langoustines, the seaweed butter… My best memory will remain the ham and cheese galette made with magnificent skill. Prepared in front of me, I remained speechless in front of the surprising technique. I was very hungry at that time. The galette was golden, very crispy, buttered just enough… Wonderful! I will never make my pancakes the same way again.
I came back full of desires, salted butter caramel in a very good place.
A cake combining salted butter caramel and chocolate seemed like a good idea.
So I thought about the best way to proceed and the result turned out to be very pleasant… and even better than that according to some who loved this fondant.
Salted butter caramel and chocolate fondant:
130 g liquid cream
100 g butter 1/2 salt
150g chocolate (70%)
Start by preparing the caramel.
Heat the cream and stop before boiling.
Place a fairly large saucepan over low heat and cover the bottom with a thin layer of sugar. As soon as it melts in one place, sprinkle a little more.
Proceed in this way until there is no more sugar. If necessary, stir the pan, but never stir with a spoon.
Off the heat, gradually add the hot cream.
Lightly return to the heat to mix everything well with a wooden spoon.
Once the caramel is smooth, add the butter in pieces off the heat, stirring well.
Melt the chocolate slightly in the microwave then add it to the still hot caramel.
To mix together. The chocolate will finish melting.
Preheat the oven to 160°C.
Whisk eggs and sugar.
Add the flour. to mix together.
Add this mixture to the chocolate caramel. To mix together.
Pour the batter into a silicone mold 20 cm in diameter.
Let cook for about 35 to 40 minutes.
Let cool before unmolding.
Sprinkle with icing sugar and keep at room temperature.
To finish: don’t forget to leave me a comment when you test one of my recipes. I am always happy to hear your opinions, especially if they are good!