salted caramel filling- how can I make it sturdier?

Discussion in 'Professional Pastry Chefs' started by sweetypie, Sep 20, 2011.

  1. sweetypie

    sweetypie

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    Hi Chefs

    So I've been testing this filling and I'm still not happy. I need something sturdier

    that won't spill from the macarons.

    This is a recipe I found online. I like it a lot but it tends to get soft really quickly. 

    My other fillings that are based on ganaches or buttercream are very sturdy.

    Recipe:

    200 sugar

    200 cream

    4 salt

    140 butter

    Make a direct caramel,add cream. When it's cool add butter.

    What do you suggest? shall I put more butter? what can stabilze it ?or should I think of mixing caramel with buttercream?

    Thank you!!!!
     
  2. thetincook

    thetincook

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    Cook it to around 245 deg F after you add the cream and butter
     
  3. sweetypie

    sweetypie

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    Thank you!  It won't break the butter??? 
     
  4. thetincook

    thetincook

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    It might be a little oily, like a toffee. You're using a fat heavy mix.
     
  5. sweetypie

    sweetypie

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    I 'will give it a try, thanks!
     
  6. nightscotsman

    nightscotsman

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    A couple other things you could try:

    - Increasing the butter to cream ratio will make it thicker by reducing water content. In your formula I would reduce the cream quite a bit.

    - Adding a little pectin NH will thicken the caramel while still keeping it creamy and soft. It will also help to emulsify the fat so it doesn't have a greasy mouthfeel.
     
  7. amira

    amira

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    Hi,

    Can you tell- when and how much- pectin you add to the caramel?      Thanks.
     
  8. blwilson2039

    blwilson2039

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    I make a LOT of caramels and I've found you can easily control the firmness simply by cooking it to the proper temperature. I usually cook it to 254, and that makes a caramel that will keep its shape at room temperature. Higher than that will make it firmer, but be warned it will be a task to cut. I use the fleur de sel caramel recipe from epicurious.com and have had luck with it for years.