SPARK
FEBRUARY 2021
6
Salted Caramel Craze! by Laura Kurella
There is nothing quite like the flavor of salt and caramel combined. And, though our nation has been combining salty with sweet for quite some time-dipping salty pretzels in peanut butter or chocolate, or munching on salty peanuts stuck to stickysweet caramel-coated popcorn inside we find inside a Cracker Jack box, somehow we managed to never take this fabulous flavor combo any further. Fortunately, God blessed us with a French chocolatier - Henri Le Roux- who did! Pairing the salty-sweet flavors that we have long-loved about Cracker Jack, La Roux first put together his blend of ooey-gooey-sweet caramel and oh-so-earthy salt in the 1960’s. And, he did so for reasons you might not think: Simply to showcase a regional product – salted butter - as a key ingredient in his confections. Creating a high-end confection that offered up the blending of high quality salt and caramel sweet, La Roux’s confections were so good that they won the “Best Sweet in France” award by the Salon international de la confiserie of Paris in 1980. Truly a pleasure to eat, Le Roux’s salted caramel combination soon swan its way across the seas, causing it to become a part of mainstream American culture by 2008. Advancing itself from an elite culinary obsession in Europe to, unfortunately, a lower level, American mass market spree, today you’d be hard pressed not to find salted caramel flavoring in many foods, from doughnuts to coffee to popcorn, and everything in between! Sadly, its rise in popularity here in the states caused its flavor profile (quality) to decrease. Depriving many of us from ever having experienced the true flavor of LeRoux’s hand crafted, top-shelf treat. Blending only the very best of ingredients, Le Roux’s flavor pairing was so brilliant that I’m sure it made you want to sing! With a just-barely-there sprinkle of pure salt on top of a top-quality, chocolate-covered caramel sweet, I have found that the ones you take time to make at home most definitely beat anything you can buy on the street. I thank God, and Mr. Le Roux, every time I get the pleasure of biting into this marvelous, mouth-watering treat. And, I say with great conviction that everyone needs to make some of their own, so that they too can experience this remarkable flavor combo that’s tough to beat! Here now are some easy ways to bring the amazing flavor of quality salt and caramel to all the Valentines on your list. Happy Valentine’s Day!
Salted Caramel Mousse Flight Prep time: 20 minutes; Cook time: 10 minutes; Total time:30 minutes. Yield: 4 servings 1/2 cup granulated sugar 2 tablespoons of water 3 tablespoons unsalted butter, cubed 3/4 cup heavy cream
a pinch of unrefined sea salt 4 ounces dark chocolate, chopped 3 large organic eggs, separated
In a 2-quart saucepan, combine the sugar and water. Place over low heat, stirring with a metal spoon until sugar dissolves into a clear syrup. Stop stirring and raise the heat to medium. Allow syrup to come to a full boil. After about 5 minutes of cooking, syrup will begin to color. Using a whisk, gently whisk caramel occasionally while allowing it to reach a dark amber color, turning heat down as it begins to caramelize. Once it reaches color, add the cubed butter, and whisk until incorporated, 1-2 minutes. Raise heat up to medium-high then slowly drizzle in cream, whisking continuously, then add in salt. Reduce heat, stop whisking, and allow the caramel to cook for 1 minute. Remove from heat. Pour 4 ounces of the salted caramel in a small bowl and set aside. Pour remaining caramel into a medium-sized heatproof bowl and add the chopped chocolate. Allow the mixture to sit undisturbed for a minute to let the chocolate melt, then whisk until smooth and shiny. Set aside to cool to room temperature. Meanwhile, divide reserved (plain) caramel between 4 flight-style serving glasses. Place glasses in the fridge to cool. Once chocolate/caramel mixture has cooled to room temperature, whisk in egg yolks. In another medium-sized bowl, using a whisk, beat egg whites until they hold stiff peaks. Gently fold one third of the egg whites into the chocolate mixture. Once the mixture looks smooth, fold in the remaining egg whites, taking care not to knock too much air out of the mousse. Divide mousse between the 4 glasses. Cover and chill in the fridge for at least two hours, but even better the next day, so if you have the time, make it the day before you want to serve it. Just before serving, top with (unsweetened) whipped cream and chocolate shavings.
For more on this and other cooking subjects, look for Laura on Facebook at LAURA KURELLA COOKS! Contact Laura at: laurakurella@yahoo.com. Check out Laura’s cookbooks, her new children’s book and more great recipes at Laurakurella.com
