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Vanilla and Fleur de Sel Soft Caramel

The vanilla and fleur de sel soft caramel, created by pastry chef Javier Guillén, is a real gem for lovers of intense flavors and silky textures. In this recipe, the combination of gelatin powder and soy lecithin plays a fundamental role: the gelatin provides elasticity and smoothness, while the lecithin acts as an emulsifier, improving the stability between fat and water to achieve a perfectly homogeneous and melting caramel.

The fascinating thing about this caramel is its versatility. It can become the creamy heart of a chocolate, an irresistible topping for ice cream, the filling of a tart or even a sophisticated touch for restaurant desserts. Its balance between sweetness, aromatic notes of vanilla and the subtle contrast of fleur de sel make it ideal for ice cream parlors, pastry shops and high-level restaurants.

Vanilla and Fleur de Sel Soft Caramel

Ingredients

Vanilla and Fleur de Sel Soft Caramel
- 400g -
  Whipping cream.
- 2u -
  Vanilla bean – Norohy
- 40g - Liquid glucose 40DE
- 250g -
  Salted butter
- 10g - Gelatin powder 220Bloom
- 50g -
  Water
- 2g - Powdered soy lecithin

Prepared by

Vanilla and Fleur de Sel Soft Caramel
1. Heat the cream, glucose, lecithin, and infuse the vanilla.
2. Make a dry caramel with the sugar.
3. Extinguish this caramel several times with the salted butter.
4. Add the hot mixture, cream and glucose, then the hydrated gelatin and cook the resulting mixture again to 105 ºC.
5. Pour and reserve in the refrigerator.
6. Use with a piping bag with nozzle.