Soft caramel cream bonbons with fleur de sel
- Place the couverture in coarse pieces in the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 9. Then decant and put to one side.
- Put the condensed milk, brown sugar, butter in pieces and the molasses in the blender jug and, with the measuring beaker in place, melt for 10 minutes/speed setting 3/100 °C. Then, with the measuring beaker in place, cook for 20 minutes/speed setting 3/130 °C.
- Add the chopped couverture and, with the measuring beaker in place, mix for 15 seconds/speed setting 4. Pour the mixture onto a small (20 x 20 cm) baking sheet lined with greaseproof paper and smooth the mixture out. Sprinkle with fleur de sel as desired and refrigerate for 8 hours.
- Dip a sharp knife in hot water and cut the cream caramels sweets into equal-sized pieces (1 x 2 cm). Store the soft cream caramel sweets together in an airtight box in the refrigerator.
These bonbons will keep for 2 weeks in a closed box in the refrigerator.
If you do not have a small baking sheet, you can also use an oven dish. Line with greaseproof paper or cling film, turn out the chilled mixture and cut into pieces.
Bon appétit with Monsieur Cuisine