CARAMEL SAUCE

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CARAMEL SAUCE • INGREDIENTS: • Water : 50ml • Castor Sugar : 210g • Liquid Glucose : 10g • Heavy Cream :120ml • Unsalted Butter :45g • Maldon Sea Salt : 2gm • Lemon juice : 10ml • METHOD: • 1. Warm the heavy cream. • 2. Caramelize the sugar , glucose , lemon juice, water • 3. Deglaze the caramel with warm cream and butter • 4. Cook to one boil. • 5. Emulsify and cool down . • #schoolforeuropeanpastry #vikasbagulpastry #learnwithvikasbagul #chefsofsep #chefsofinstagram #sep #chocolate #plateddessert #carmel #caramelsauce #caramel

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