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Who invented Caramel au Beurre Salé?

March 12, 2019

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Who invented Caramel au Beurre Salé?

March 12, 2019

Coucou!

 

Caramel au beurre salé is probably one of my clients' top favourite flavour of macarons!

 

Delicious!... But where did salted caramel come from, you may ask, right?

 

Like most gourmet patisserie treats, we can trace it back to France, and a chocolatier by the name of Henri Le Roux. Le Roux's father, Louis, owned a pastry shop. After apprenticing in the family business, Henri moved to Switzerland to learn the chocolate trade at the Coba Institute, which at the time was the only candy school in the world.

 

He returned to the family store in 1965 to take over the reins, and then sold it in 1977 to open another shop with his wife in Brittany, France. Brittany is famed for its salted butter. As Henri wracked his brain trying to figure out a product to differentiate him from other chocolatiers in the area, he struck gold. Or butter, as it was.

 

Because of the proliferation of high quality, delicious salted butter in the region, he knew he wanted to highlight that ingredient. After months of testing, he came up with his crowning achievement -- a salted butter caramel with crushed nuts for a unique texture. In his first year, he sold 880 pounds (399 kilograms) of it, and it only grew from there {See more here Henri Le Roux}.

 

In 1980, he won the award of "Best Sweet in France" by the Salon international de la confiserie in Paris. In 1981, he wisely registered the name CBS for caramel au beurre salé (salted butter caramel) to prevent copycats and to have a solid copyright over his invention.

 

 

So, what is so appealing about sweet and salty together, hmmmm? The answer is layering. When you layer two flavors, it equals twice the flavor. Sweet is pleasurable to our bodies because it signals calories and energy. Salt is pleasurable because it's a compound our bodies need to function. Salt is also a very well known flavor enhancer.

 

The trick, however, is to get the salt ratio just right. Too much salt will overstimulate your bitter and sour receptors, and the treat you're expecting will taste terrible. It's that sprinkle, that just-barely-there dash of salt in the sweet that awakens your taste buds and sends that pleasure to your brain.

 

So go on, don't waste a minute and head to my YouTube channel to see how to make caramel beurre sale for real!

 

And don't hesitate to let me know about your final result (or if I can help you at any stage!?)

 

Hanane x

 

 

 

 

 

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