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Toffee

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Soft caramel bonbons
  1. 50 cl low fat cream 30% fat
  2. 500g caster sugar
  3. 250g glucose syrup
  4. a dash vanilla extract
  5. 25 g butter
  6. some greaseproof paper
Toffee
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Progression

Pour the cream in a pot and add 500g of caster sugar and the glucose syrup as well as a few drop of vanilla extract. Start cooking it and place a sugar cooking thermometer in the pot. When the caramel reaches 118'B take your pot off the heat and add 25g of butter. Incorporate the butter well with a whisk and pour your cooked sugar into a shallow tray lined with some greaseproof paper.
Leave the caramel to cool down fully and cut some small squares of 1 inch aside that you can wrap in some nice food safe wrapping paper.
credits photo : © bricef - Fotolia.com


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With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane

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