Gastronomy  CBS or salted butter caramel
04/12/201506:00 TV5MONDE

 
 


Straight from the west part of France, the salted butter caramels are a well-known French specialty. An article from the New York Times explains the recent boom of the salt and caramel combination, which has become the source of inspiration for many chefs and confectioners. So that it is today found in many macaroons, cheesecakes, crepes, pancakes, chocolates, and even in drinks…

 
 

 
In Brittany, most caramel candy recipes use the same ingredients: salted butter (used in North part of France and in opposite with the unsalted butter found in South of France), heavy cream, sugar, glucose and fleur de sel (also sometimes vanilla) (See article here). 

 
 

 
The result is a pretty chewy candy, also slightly crunchy depending on the maker for the one that contain bits of sugar that had not been completely melted down during the process…
 
The inventor is Henri Le Roux, whose father also was a famous pastry cook. Henri Le Roux was born in 1942 in Pont-l’Abbé (Brittany). The candy has been registered under the brand C.B.S (Caramel au Beurre Salé) in 1981. He was the Best Chocolatier of France in 2003. 
 
 
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