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salted caramel filling- how can I make it sturdier?

post #1 of 8
9/20/11 at 12:21pm
Thread Starter 

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!!!!

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post #2 of 8
9/20/11 at 12:56pm

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

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post #3 of 8
9/20/11 at 1:04pm
Thread Starter 

Thank you!  It won't break the butter??? 

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post #4 of 8
9/20/11 at 1:09pm

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

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post #5 of 8
9/20/11 at 3:00pm
Thread Starter 

I 'will give it a try, thanks!

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post #6 of 8
9/23/11 at 11:42am

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.

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post #7 of 8
11/24/11 at 6:50pm

Hi,

 

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

 

 

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post #8 of 8
12/21/11 at 8:30pm

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.

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