Pascal’s festive salted butter caramel

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The perfect indulgent petit four for your Christmas table
Award-winning chef-restaurateur and Resident food expert Pascal Canevet adds a delicious sugar sparkle to his festive petit four at Maison Bleue


Celebrate the start of the festive season with mouth-watering, creamy salted butter caramel. Perfect as petit four served with good coffee to finish your festive meal or spun to create the wow factor on a dessert; adding a touch of Christmas sparkle.

“Indulgently sweet caramel with a subtle saltiness is an irresistible indulgence for Christmas. I enjoy making this recipe as a treat for my godsons, but I have customers that constantly ask for more – you’ll find it’s a recipe for love…”


If you’re making salted caramel as a gift for friends we suggest you use unique packaging such as vintage dishes, they make perfect keepsakes, glass jars or our favourite tiny handcrafted boxes tied with red ribbon.

We decorate Maison Bleue on 17th November announcing the start of our Festive Menu. We are open until New Year’s Day then close for our Christmas holiday, re- opening on 27 January. Karine and I travel to France to celebrate. It’s a chance to relax with our family and we always take a little box of homemade caramel, as a little gift from Suffolk.


Perfect as an indulgent petit four served with good coffee or spun to create the wow factor on a desert adding a touch of Christmas sparkle.

Recipe: Festive Salted Butter Caramel 

Serves: makes 40 to 50 caramels

550gr salted butter
330gr crème fraiche “liquide”
750gr caster sugar
100gr glucose
8gr fleur de sel

Line a 2cm high and 20cm long pan with non-stick baking paper.
In a medium size saucepan, set over low heat, cook the sugar, glucose, butter and fleur de sel together, stirring gently to make sure that the sugar melts smoothly. Once the mixture is melted together and the sugar is evenly moistened, continue cooking the syrup until it reaches 120C and a nice uniform medium caramel colour.
Gently pour in the cold crème fraiche, carefully stirring with a long-handled spoon.
Cook the salted butter caramel until it reaches 115C for 5 minutes.
Pour the hot salted butter caramel into a prepared pan lined with baking paper and allow it to cool at room temperature.
Once cooled, remove the caramel and peel away the baking paper. Slice the bar of caramel with a long sharp knife into regular pieces.

To serve:
Finish the salted butter caramels with a sprinkling of roasted sesame seeds. A delicious combination of flavours’ that your friends will love.

“Joyeux Noël and Happy New Year from us all at Maison Bleue”

Celebrate the festive season at Maison Bleue award winning Modern French Cuisine, Churchgate Street, Bury St Edmunds: 01284 760623


We are open Tuesday to Saturday
Lunch 12:00-2:00
Dinner 7:00-9:30

Maison Bleue
30/31 Churchgate Street
Bury St Edmunds
Suffolk IP33 1RG

(01284) 760 623




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