{"id":2097,"date":"2014-03-28T21:30:28","date_gmt":"2014-03-28T20:30:28","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=2097"},"modified":"2018-01-28T09:06:09","modified_gmt":"2018-01-28T08:06:09","slug":"caramel-au-beurre-sale","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/caramel-au-beurre-sale\/","title":{"rendered":"Recette de caramel au beurre sal\u00e9"},"content":{"rendered":"\n<p dir=\"ltr\">A force de voir et d&rsquo;entendre de partout les merveilles du caramel au beurre sal\u00e9, j&rsquo;ai fini par en devenir accro. C\u2019est vraiment addictif&#8230; J&rsquo;ai l&rsquo;habitude de l\u2019utiliser pour napper des boules de glace, mais il est \u00e9galement tr\u00e8s bon sur de fruits, de cr\u00eapes, de gaufres ou m\u00eame comme ingr\u00e9dient dans d\u2019autres recettes, particulierement les desserts. J\u2019ai l\u2019habitude aussi de le pr\u00e9parer moi-meme, car c\u2019est tr\u00e8s facile et tr\u00e8s rapide. Je pr\u00e9pare habituellement quatre fois les quantit\u00e9s de cette recette et je le garde dans des bocaux, comme les conserves. Donc, en moins d&rsquo;une demi-heure, j&rsquo;ai du caramel au beurre sal\u00e9 pour plusieurs mois.<\/p>\n<p dir=\"ltr\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><\/p>\n<h2 dir=\"ltr\">Voulez-vous savoir comment faire le caramel au beurre sal\u00e9 ?<\/h2>\n<p dir=\"ltr\">Le caramel au beurre sal\u00e9 est tr\u00e8s r\u00e9pandu en France. On peut facilement le trouver dans les d\u00e9serts dans la plupart des restaurants. \u00c7a peut sembler clich\u00e9, mais il est tr\u00e8s important d&rsquo;utiliser du beurre et de la cr\u00e8me de qualit\u00e9 afin d&rsquo;obtenir une sauce caramel tr\u00e8s savoureuse. Et vu le prix du caramel au beurre sal\u00e9 conditionn\u00e9, \u00e7a vaut vraiment la peine. Dans la pr\u00e9paration, on doit surveiller de pr\u00e8s la couleur du caramel pour qu\u2019il ne br\u00fble pas et devienne amer.<\/p>\n<p dir=\"ltr\"><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/03\/caramel_beurre_sale.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/03\/caramel_beurre_sale.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/03\/caramel_beurre_sale-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/03\/caramel_beurre_sale-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2014\/03\/caramel_beurre_sale.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/caramel-au-beurre-sale\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de caramel au beurre sal\u00e9<\/h2>\n<span id=\"post-ratings-2097\" class=\"post-ratings\" data-nonce=\"fb06bcbf0c\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_2097_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(2097, 1, '1 Star');\" onmouseout=\"ratings_off(3.3, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_2097_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(2097, 2, '2 Stars');\" onmouseout=\"ratings_off(3.3, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_2097_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(2097, 3, '3 Stars');\" onmouseout=\"ratings_off(3.3, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_2097_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_half.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(2097, 4, '4 Stars');\" onmouseout=\"ratings_off(3.3, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_2097_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(2097, 5, '5 Stars');\" onmouseout=\"ratings_off(3.3, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,33 \/ 5. Votes: 6<\/div><\/span><span id=\"post-ratings-2097-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2018-01-28\"><\/time> \n<span itemprop=\"description\" content=\"\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">100 g de sucre<\/li>\n<li itemprop=\"recipeIngredient\">10 cl de cr\u00e8me liquide 30 % m. g.<\/li>\n<li itemprop=\"recipeIngredient\">25 g de beurre sal\u00e9 breton (demi-sel)<\/li>\n<li itemprop=\"recipeIngredient\">1 pinc\u00e9e de fleur de sel<\/li>\n<li itemprop=\"recipeIngredient\"><p dir=\"ltr\"><\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<p dir=\"ltr\"><div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Dans une petite casserole, faire chauffer le sucre quelques minutes \u00e0 feu moyen-doux jusqu&rsquo;\u00e0 ce qu&rsquo;il prenne une couleur ambr\u00e9e. Surtout, ne pas remuer le sucre du tout.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9teindre le feu et bien m\u00e9langer avec la cr\u00e8me liquide \u00e0 l&rsquo;aide d&rsquo;une cuill\u00e8re en bois. La cr\u00e8me doit \u00eatre pr\u00e9alablement chauff\u00e9e. Faire attention aux projections.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter le beurre tr\u00e8s frais, juste sorti du r\u00e9frig\u00e9rateur, et la fleur de sel.<\/li>\n<li itemprop=\"recipeInstructions\">Remuer jusqu&rsquo;\u00e0 ce que le beurre soit compl\u00e8tement fondu.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer le tout encore quelques minutes sur feu doux pour faire fondre les \u00e9ventuelles grumeaux.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser refroidir et utiliser.<\/li>\n<\/ol>\n<p dir=\"ltr\"><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><\/p>\n<p dir=\"ltr\"><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Il est important de ne pas remuer le sucre pendant qu\u2019on fait le caramel.<\/li>\n<li>Faire attention au sucre. La coloration du caramel doit \u00eatre brun fonc\u00e9 mais il peut cramer tr\u00e8s vite.<\/li>\n<li>Servir avec de la glace, des fruits, des cr\u00eapes, des gaufres, en tartines&#8230; Ou l&rsquo;utiliser pour pr\u00e9parer d&rsquo;autres recettes.<\/li>\n<li>On peut le garder au r\u00e9frig\u00e9rateur une fois refroidi pendant plusieurs jours.<\/li>\n<li>On peut en pr\u00e9parer beaucoup et le laisser refroidir dans des bocaux st\u00e9rilis\u00e9s \u00e0 l&rsquo;envers pour le conserver plus longtemps.<\/li>\n<li>Utiliser quelques gouttes de citron si on veut \u00e9viter que le caramel soit trop dur.<\/li>\n<li>Si le caramel au beurre sal\u00e9 est trop dur une fois refroidi, on peut le faire chauffer au bain marie avant de l\u2019utiliser.<\/li>\n<li>M\u00e9fiez-vous du sucre chaud ! Le sucre lorsqu&rsquo;il est chauff\u00e9 peut provoquer des br\u00fblures tr\u00e8s graves. Attention \u00e0 ne pas toucher le caramel (m\u00eame pas l\u00e9cher) jusqu&rsquo;\u00e0 ce qu\u2019il soit tr\u00e8s froid&#8230; Defense de mettre le doigt dans la casserole pour voir si le caramel eppaisi&#8230;<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":2092,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[20],"tags":[383,832,1263],"class_list":["post-2097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","tag-caramel","tag-beurre","tag-chandeleur"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de caramel au beurre sal\u00e9<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/caramel-au-beurre-sale\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette de caramel au beurre sal\u00e9\" \/>\n<meta property=\"og:url\" content=\"https:\/\/jesuisuncuisinier.fr\/fr\/caramel-au-beurre-sale\/\" \/>\n<meta property=\"og:site_name\" content=\"Je suis un cuisinier - 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