Caramel au beurre salé, that is.
Henri Le Roux caramels from Paris
You’d think that a bon bon made almost entirely out of butter and sugar would be much too sweet, but the salt- that wonderfully addictive salt- balances everything out nicely. It slowly melts in your mouth, leaving a lingering complexity of sweet-saltiness. Irresistible.
I swear I’d eat in in any form.
Inside tarts.
CBS Tart by Sadaharu Aoki
On top of millefeuille.
CBS-Praline Millefeuille from Gosselin
In the center of chocolates.
Bernachon chocolate with Le Roux CBS center
…by the jar?
I need to get on that.
