Salted caramel butter:
105g Salted butter
1/4 Vanilla bean "Epices mille saveurs"
150g Cream 35%
Make a dry caramel with the glucose and sugar, starting with the glucose in the saucepan and gradually incorporating the sugar (Take a saucepan large enough to avoid burning with the splashes when adding the cream). In parallel heat the cream with the scraped vanilla. Once the caramel is ready, add the hot cream (Important!!! This allows there to be no thermal shock!), if possible add in 2 times and mix well with a whisk. Bring to a boil, or if you have a thermometer, bring to 105°C. Filter through a cheesecloth. Off the heat add the salted butter cut into pieces. Mix, then mix with a hand blender to perfect the emulsion. Put in sterilized jars . This recipe will be perfect to accompany churros, pancakes, or breakfast on toast, in short a bomb of pleasure!!!
Do not hesitate to reproduce the recipe, and share it on your social networks by tagging @sweetsconsulting.off with the hashtag #lifeissweet .
I also put a link to the site that sells this beautiful vanilla from Madagascar: https://epices-millesaveurs.fr/