Ingradients (for 40 macarons)
Caster sugar: 250g
Water: 75ml
Fresh full-fat pouring cream: 120ml
Salted butter: 200g
1. Heat the sugar and water in a saucepan, over a medium heat. Without stirring!! Otherwise, it will be crystallization.
This is the right colour of the caramel.
Overcooked caramel.
2. Next add the pouring cream into the caramel.
3. Once the cream is well incorporated into the caramel, remove from the heat when it reaches 108 degree, and incorporate the butter in small pieces.
4. Beat until the caramel is smooth and even.
5. Chill in the fridge for at least 1.5 hours
