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From the one star french chef Patrick Asfaux

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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
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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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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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