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French chouquettes, salted butter caramel dip

Sweet, Vegetarian, Brunch

Note

If you use salted butter, do not add fleur de sel in the caramel

Ingredients

Recipe for 12 Tapas

For the pâte à choux

160 Gr
Water
160 Gr
Milk
20 Gr
Sugar
5 Gr
Salt
150 Gr
Butter
180 Gr
Flour
7 Unit(s)
Egg
150 Gr
Confectioner sugar

Salted caramel

150 Gr
Sugar
50 Gr
Butter
150 Ml
35% cooking cream
2 Pinch(es)
Fleur de sel
French Chouquettes, salted butter caramel dip

Preparation time: 45.00 min

Preheat your Oven at 400.00 °F

  • For the chouquettes

    In a sauce pan bring the water, the milk, the sugar, the salt and the butter to boil. Remove from the stove and mix into the flour with a wood spatula. Put the mix back on the stove and dry it. Put it in the mixer, and add the eggs one by one. With a pastry bag, realize 3 cm size choux, spred the confectioner sugar on the top. Put the chouquettes in the oven, low the temp on 350 F and cook it until it's golden brown.

  • Salted caramel

    In a pot, cook the sugar dry until it melts and gets a blond color. Add butter and mix. Add the warm cream and bring to a boil while whisking. Cook for about 2 minutes until the mix is smooth. Remove from heat and add the fleur de sel.

    Best if you pass the cream threw a fine mesh sieve.

Official partners

If you use salted butter, do not add fleur de sel in the caramel

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