Iodine is an essential mineral that the thyroid gland uses to produce thyroid hormones. In this blog post, I’ll dive into the world of unrefined salts, such as Celtic salt, black salt, and fleur de sel, and how they can play a vital role in supporting a healthy thyroid.
Hapje met visfond
Pimientos de Padrón Rezept. Die traditionellen spanischen Bratpaprika werden in Olivenöl angebraten und mit Fleur de Sel gesalzen.
Découvrez notre recette facile et rapide de Os à moelle cuits au four sur tartines grillées et fleur de sel sur Cuisine Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.
Fleur de Sel de Camargue naturel »Le Saunier«. - In Konsistenz und Geschmack ist das Fleur de Sel ein einzigartiges Salz aus der südfranzösischen Camargue am Mittelmeer. Die Camargue ist ein wildes su
Délice gourmand, plaisir rustique… Ce titre relie à lui-seul à ces recettes d’antan, à ces plats simples qui cachent derrière leur présentation la promesse de saveurs, de goûts et de bouchées « plaisirs ». L’os à moelle est de ceux-là. On ne le trouve plus partout mais les endroits qui le proposent à la carte sont en […]
A few months ago, I told you about one of my favorite chocolate cakes, Gennaro Contaldo's Torta al Cioccolato e Vino Rosso. The thing that makes this cake different from other chocolate cakes is its grown-up taste. It demands to be enjoyed with a good glass of red wine, preferably the same that went into the cake. As far as I'm concerned though, the magic ingredient is not so much the wine as that humble, little sprig of rosemary which goes on top of the cake. The slight bitterness of this aromatic herb seeps past the frosting and delicately infuses the chocolate sponge. Both flavors mirror each other and instead of entering into a competition in your mouth, they become more intense. With that same idea in mind, I decided to make a chocolate mousse today. This time though, I wanted the taste of the rosemary to be more pronounced, and to make that all even more exciting, I added some fleur de sel, a beautiful ingredient not just meant for savory dishes. While I was making the mousse, I could just imagine how all of these flavors would come together. Waiting until after dinner to sample my newest creation was not an option, so after pouring the velvety smooth mousse into my slightly oversized cappuccino cups, I let one greedy finger glide into the mixing bowl, collecting as much as it could possibly hold before disappearing into my mouth. If I tell you that this was nothing short of a culinary masterpiece, it would sound as though I was boasting, but perhaps at times like these, a little boasting is in order. Here's the recipe: Rosemary Chocolate Mousse with Fleur de Sel *150ml milk *1 medium sized sprig of rosemary, needles plucked plus a few extra bits, left whole, to serve *200g good quality, pure chocolate, broken in small bits *250ml double cream *80g caster sugar *fat pinch fleur de sel and some extra to serve Remove the needles from the sprig of rosemary. Bring milk to the boil with the rosemary and then turn heat down to a very gentle simmer. Allow milk to simmer for about 15 minutes. Meanwhile melt chocolate au bain marie. Fill the sink with a bit of cold water. Sift the needles from the milk and add the chocolate, beating very well with a whisk. Plunge the pan into the cold water and let mixture cool for about 10 minutes, whisking occasionally. In a bowl, whip the cream, sugar and salt until the cream is almost stiff. Add the cooled chocolate mixture in three batches to the cream, stirring well with a wooden spoon after each addition. Pour the mousse into 4 small ramequins, or in my case, into three cappuccino cups. Add a tiny sprig of rosemary to each cup and refrigerate for at least an hour. Before serving, sprinkle each portion with another pinch of fleur de sel.
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Homards Grillés Flambés au Cognac (pour 2 personnes) Ingrédients : 2 homards (ou un demi par personne selon appétit et tailles) Quelques branches de thym 1 pointe de curry en poudre (facultatif) 1 dl de cognac Huile d'olive Fleur de sel & poivre (5...
Ich hatte mir auf der Rückreise aus Westschweden sicherheitshalber noch mal eine sehr große Zimtschnecke im Handgepäck deponiert. Meinen Mann warnte ich telefonisch schon mal vor: "Ich bin um halb zehn am Flughafen und ach ja, Schatz, es kann sein, dass ich Spuren von Zimt enthalte." Was masslos untertrieben war, schließlich musste sich bereits jede
If you had the great opportunity to create pastry and desserts for world leaders and renowned public figures every day of the week, I wonder what you would put in a cookbook for home bakers and pastry aficionados? Well, I need wonder no more. Fresh off the presses of Norton Publishing comes The Perfect Finish, a beautiful new cookbook from White House Pastry Chef Bill Yosses and Melissa Clark, writer of the New York Times column, “A Good Appetite.” Every pastry chef follows their own unique road when it comes to developing their palate and style. In addition to the esteemed and very exciting position in the White House, Chef Yosses has had an amazing professional life working with some of the best chefs and restaurateurs in the business. He writes warmly about his memories and associations in the culinary world, which come from a distinguished career at places like Citarella, Bouley Restaurant and Bakery and a great deal of work in Europe with grand chefs like Pierre Hermé and Robert Linxe. All of these experiences surely contributed to Chef Yosses’ love of the art of pastry so plainly evident in all of his recipes. This is an enjoyable read. The Perfect Finish is nicely laid out with lots of gorgeous full-page photos and a few process pictures to help explain technique. It contains 80 recipes separated into categories based on occasion and style. There’s “Come for Brunch” with muffins, tea breads and scones. My own particular heart beats for the Crème Fraiche Pancakes. “Pick-me-ups” is about irresistible cookies and snack items. “Straight from the Oven” presents homestyle cobblers and pie. The section on “I’ll Bring Dessert” is full of luscious jewels you can easily transport. A chapter on “Restaurant Desserts You Can Make at Home” provides the details and courage for home bakers to delve into more style and sophistication with items like his version of Îles Flottante in a spiced crème anglaise and Warm Molten Vanilla Cakes. Chef Yosses’ flair for fun and flavor is showcased in the chapter on “Birthday and Celebration Cakes.” The section on “Holiday Desserts” gives us a broad display of cookies, trifles, toffees and tarts. There is plenty of festivity throughout. There are new ideas and interesting additions to familiar recipes as well as some intriguing new twists on conventional preparations, such as Bittersweet Chocolate Halvah Marjolaine with Sesame Halvah Cream. Once you catch a glimpse of Lemon Pound Cake Supreme, an incredible temptation that includes methods for increasing the depth of lemon flavor and moisture, you will no doubt wander directly to your kitchen and fire up your oven. I’m especially drawn to his fruit recipes but he also has a wealth of mouth-watering chocolate offerings, such as his towering Red Eye Devil’s Food Cake and his Bouley Banana Chocolate Tart, which adds an intriguing note of lime to the mix. I’m also curious about the Walnut Layer Cake with Apple-Caramel Filling and Calvados Cream Cheese Icing, a cake that would do nicely for an autumn birthday. Then there's a Peach Cobbler that includes bacon candied in brown sugar in the biscuit topping. Oh my! And lest you wonder if we are getting too serious here, there are Devil Doglets for Grown-ups and a beautiful Cupcake Tree. I can’t wait to try his Rosemary-Scented Date-Nut Bars and Blood Orange Squares, both based on shortbread. And you can bet your boots I’m going to have a go at his pie crust recipe so that I might revel in his acclaim as “The Crustmaster.” His focus on technique, storage and transport will appeal to the novice and experienced baker alike. And what’s tremendously useful is not only does he give good explanations of basic equipment for a well-stocked kitchen, he also provides links and phone numbers for every unusual ingredient sprinkled throughout the book. So there are no stumbling blocks to engaging with his joy for unique flavor and beautiful presentation. I also love that he gives recipe measurements in volume, ounces and grams so you can choose whichever mode you’re most comfortable with in your own kitchen. This handsome book is the work of an accomplished man with a very generous spirit. Chef Yosses perfectly illustrates the pleasure of creating and serving beautiful pastry. His vibrant personality shines through on just about every page and I find a certain elegance in everything he does. I look forward to working my way through each section. To begin, in his introduction he expresses a wish for his readers to use the book in such a way that invites lots of smudges, spills and stains on its 273 pages. Although I usually do my best to protect my cookbooks, I join him in the sentiment! Bench notes: - You can grab a sneak peek of The Perfect Finish at Scribd. - As Chef Yosses reminds us, have all your ingredients at the ready before you begin preparation of any pastry or dessert. I heartily join him in that refrain. If there’s any piece of advice you’re willing to take from a pastry chef, it’s always, always, always measure out all your ingredients before jumping into mixing. This is what is known as mise en place and makes for a much more enjoyable journey. - This cake has a gorgeous aroma, a moist spongy texture and lots of orange flavor. I especially love the playful addition of fleur de sel, which creates a nice bling of flirtation to light up your palate. - This is a lot of cake. I made half the recipe in a 9” x 2 1/2” pan, baked for 30 to 35 minutes, and served 8. I used the full recipe for the orange glaze. Orange-Glazed Olive Oil Cake with Fleur de Sel adapted from The Perfect Finish by Bill Yosses and Melissa Clark Serves 8 – 10 2 navel oranges (about 11 oz or 308 g) 2 1/3 C sugar (16.3 oz or 467 g), divided 2 1/2 C flour (11.25 oz or 325 g) 2 t baking powder (4.9 g) 1 t baking soda (5 g) 6 T extra virgin olive oil (2.25 oz or 65 g) 4 large eggs (6.8 oz or 193 g) @ room temperature 1 t vanilla extract (4 g) 1/2 t fleur de sel (1.25 g) Orange Glaze 1/2 C freshly squeezed orange juice (4.25 oz or 121 g) 1/2 C confectioner’s sugar (2 oz or 57 g) Bring 3 quarts of water to a boil. Slice the tops and bottoms off the oranges and quarter them. Place the oranges in the water and bring to a boil. Remove the oranges and repeat this process twice again to remove any bitterness from the orange peel. Once you complete that process, drain the oranges and place them in a pot with 1 quart of fresh water and 1 C sugar. Bring to a boil to dissolve the sugar. Turn down the heat and simmer for about 30 minutes or so until the fruit can be easily pierced with a fork. Preheat the oven at 350 degrees. Grease a 10” x 2 1/2" round cake pan. Sift together the flour, baking powder and baking soda. Drain the oranges from the cooking syrup and cut into chunks, removing any seeds. Place the orange chunks in a food processor and pulse until you have a chunky puree. Add the eggs, 1 1/3 C sugar, the sifted flour mixture and the vanilla to the processor and blend. Add the olive oil last and pulse until thoroughly mixed. Pour the batter into the prepared pan and bake for about 40 – 50 minutes or until a tester comes out clean and the cake is golden brown. Cool in the pan for 10 minutes. Run a thin knife or spatula around the sides of the pan and turn the cake out on a plate. Turn the cake over again so it is right side up. Cool on a wire rack for at least another 30 to 40 minutes. For the glaze, place the orange juice and sugar in a saucepan. Simmer over low heat until the sugar is dissolved. Pour the glaze over the cake and sprinkle with fleur de sel. And for a little extra morsel, a brief Q & A with Chef Yosses - Pastry Studio: Chef Yosses, congratulations on the release of your beautiful new cookbook! It's brimming with personality and elegance. I'm enjoying reading about your background and am wondering how you first conceived of the content and style. Did you have the concept ruminating on the back burner for quite awhile and did that change over time or was it a matter of choosing your favorite recipes and developing the book from there? How long did the process take from start to (perfect!) finish? Chef Yosses: I thought of the way I decide to make a dessert at home and what steps I take to get it done. Usually it is for a particular event, occasion or reason, even a casual dinner, so I decided to shape the book along those lines. For the content, I chose the recipes that I loved the most or that were a happy surprise when I discovered them. I hope the readers will find that, too. The process was interrupted several times and took about 4 years to complete. Pastry Studio: How has the White House garden changed your approach to producing pastry for the White House? I know you likely have always had access to the best ingredients but is it different having a garden in your midst? Chef Yosses: I have been working from a farmers market or a garden for a while, especially at the Dressing Room, the restaurant started by Michel Nischan and Paul Newman. That is where the food was made almost exclusively from local purveyors and farmers. To have a garden right outside the kitchen is an awfully nice convenience and I use it constantly. I love watering the garden, it does as much for me as it does for the garden. Pastry Studio: You have the great privilege of creating terrific pastry and desserts for so many influential people. But if you could create a pastry or dessert as a gift for someone new, who would that be and what would you produce? Chef Yosses: I think one of the most difficult things to do is to choose the perfect gift for someone, and some people are really geniuses at it. To chose something appropriate, personal, unique that only the recipient can appreciate takes a lot of thought, and it is an exercise I admire greatly. So if by "someone new" you mean someone I don’t know I would first try to get to know a little bit about that person and tailor the dessert to them. I do love working with seasonal fruits and using as little sweetener as possible (that does not mean the dessert can be sour or too tangy, however). Adding layers of flavor is another stylistic element that I love, so that the sweet part can be multi-faceted from honey, agave, maple, or herbal. Since the person is someone new I would make the dessert as simple as possible to appeal to a wider range of audiences. So as specific as I can get is - a small fruit dessert with impeccable lines in a simple pattern with complex layering of flavor. Thanks to Chef Yosses and congratulations on the release of The Perfect Finish.
Cinnamon Waffles Recipe: 1.5 cups ap flour (or gluten free flour mix) 2 tsp baking powder 3/4 tsp cinnamon powder or cinnamon extract 1 tsp vanilla 1/4 tsp fleur de sel 2 organic free range eggs 1.…
Peut se conserver 1 semaine enveloppé dans un film étirable
Hmmmmmm, es braucht wirklich Geruchsinternet. Ganz tolles Fleur de Sel mit Steinpilzen. Passt besonders gut zu Nudelgerichten, Flammkuchen und Champignonpfannen. Inhalt: 30g Zutaten: Fleur de Sel (Meersalz aus Guérande), Steinpilzgranulat* *aus kontrolliert biologischem Anbau nach DE-ÖKO-006Nicht-EU-Landwirtschaft ÜBER: Sel la vie – Als der Weltenbummler Moritz Lübbers im Frühjahr 2014 in seinen Facebookaccount schreibt, dass er einen Sommerjob sucht, rechnet er nicht damit, dass er am Ende des Sommers mit einem eigenen Business nach Krefeld zurückkommen wird. Eine Freundin aus Frankreich meldet sich und bietet ihm an, als Salzbauer in Guérande in Frankreich zu arbeiten. Gesagt getan: Moritz lernt die Besonderheit des Meersalzes aus Guérande kennen Das Lebensgefühl in der Bretagne packt ihn und am Ende der Saison beschließt er, sich seinen Lohn in Salz auszahlen zu lassen. Vollgepackt bis oben hin verlässt er mit seinem kleinen Sprinter die Bretagne in Richtung Krefeld.. Mit einem provisorischen Stand vor seinem Elternhaus beginnt er, das Salz zu verkaufen Heute steht Sel la vie mit dem groben Meersalz Sel Marin, dem hochwertigen Fleur de Sel aus Guérande und mehr als 20 exklusiven Produkten schon lange nicht mehr für ein klassisches Start Up-Unternehmen. Schon früh gehören die Bio-Kräutersalze aus der eigenen Mischung zum Reportoire. Mit Bonbons beginnt Sel la vie „Süßes mit Salz“ zu produzieren und inzwischen gehören süß-salzige Cremes und einzigartiger Likör zum Portfolio.
Auf einer Party, bei einer Runde mit Freunden oder beim Serienabend darf kein Snack fehlen. Unser REWE Rezept für würzige Cracker garantiert Knabberspaß pur: »
Artikelnummer: 107560083 Marke: Nicolas Vahé Material: Sonstige, Glas Inhalt: 75 g Zutaten: Guérande-Salz (93 %), Sommertrüffel zerkleinert (Tuber Aestivum) (3 %).
Ohne Plätzchen wäre Weihnachten nur halb so schön! Vanillekipferl, Zimtsterne oder Mürbekekse, wir mögen die Klassiker noch immer am liebsten! Und da es draußen schon richtig kalt ist, fangen wir direkt an im kuschelig Warmen zu backen.
In honor of a day that kinda sorta feels like summer, we are making popsicles. First recipe, fleur de sel brownies with vanilla cream. With left over brownies, these babies take no time to create.
Die Zeit von diesem wundervollen Jahr ist gezählt. In 3 Tagen steht Silvester vor der Tür und dafür musste ich mir einfach einen neuen leckeren Snack einfallen lassen. Dabei war mein Grundgedanke: …
Here's what happens when I go to the Farmer's Market and my eyes are bigger than my week. Sweet Potato Chips w/ Cinnamon and Fleur de Sel ...
It is Secret Recipe Club time again. Boy how time flies. Not familiar with secret recipe club, well let me let you in on the secret. No pun intended. Wink. Smile. It is a group of talented food bloggers who are paired monthly with another blogger in the group. You have time to browse through your assigned blogger’s blog to find the perfect recipe that you want to make. When reveal day comes along, you can see who was matched with you and what recipe they chose from your blog. It is so much fun to see what folks select and how they adapt it to their own personal style. This month I was assigned to Danielle from Hugs & Cookiesxoxo. She is a mom to two wonderful boys named Jaden and Jakey and she calls her husband - "Prince Charming" - that is super cute. She teaches first grade and loves baking, cooking, blogging and spending time with her beautiful family. She has numerous recipes that are tantalizing and can cure any sweet tooth. After browsing through her blog several times, I kept coming back to the Carmelita Bars. They have been on my list for quite sometime and this was the perfect opportunity to make them. Caramel is one of my favorite things. After analyzing the recipe, I thought I would create my own caramel squares versus the ones from the store. The fleur de sel caramels recipe is from InaGarten of the Barefoot Contessa fame and as like the Carmelita bars, that recipe had been a “must make” for quite some time. If you click here, you can see my post for the fleur de sel and I have also included in this post. I must warn you, it is highly addictive. Smile. I brought these Carmelita Bars to one of my offices the next day and they flew off the plate like wild fire. In fact one person in the office, who shall remain nameless, ate over 10 of them that day. I am sure they hit the gym after work. Smile. Fleur de Sel Caramel Carmelita Bars 2 cups flour 2 cups quick cooking rolled oats 1 1/2 cups packed brown sugar 1 teaspoon baking soda 1/4 teaspoon salt 1 cup butter, melted 16 fleur de sel caramels (see recipe below) 2 cups semi-sweet chocolate chips 1 cup chopped pecans Preheat oven to 350º. Grease 9 x 13 inch pan. In large bowl, combine flour, oatmeal, sugar, soda and salt. Stir to blend. Add melted butter and mix till well combined. Reserve half the crumbs, about 3 cups. Press remaining crumbs into bottom of pan. Cut the fleur de sel caramels into small pieces and spread over the bottom layer of the crumb mixture. Sprinkle crust with chocolate chips and pecans then top with reserved crumbs, pressing gently to secure. Bake for 20-25 minutes or till golden brown. Cool at least one hour before cutting. Fleur de Sel Caramels Vegetable oil 1 ½ cups sugar ¼ cup light corn syrup 1 sup heavy cream 5 tablespoons butter 1 teaspoon fine fleur de sel, plus extra for sprinkling 1 teaspoon vanilla Line an 8 inch square pan with parchment paper and brush the paper with oil, while allowing the paper to drape over 2 sides. In a deep saucepan combine ¼ cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir; just swirl the pan to mix. Watch carefully, as it will burn quickly towards the end. In the meantime, in a small pan, bring the cream, butter and 1 teaspoon of fleur de Sel to a simmer over medium heat. Turn off the heat and set aside. When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be very careful, it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes reaches 248 degrees (firm ball) on a candy thermometer. Very carefully pour the caramel into the prepared pan and refrigerate for a few hours, until firm. When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long side, roll into one piece of the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glassine or parchment papers into 4 x 5 inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
Gateau Breton à la fleur de sel
…bei uns gab es gestern dazu Wachtel-Schenkel, kurz gebraten und ... Read More
C'est à la montagne que j'ai préparé ce plat avec du romarin sec. J'ignorais que quelques jours plus tard, il me suffirait de tendre le bras pour cueillir des brassées de romarin en Toscane. J'ai pioché cette recette chez Lucile dans le cadre d'un tour en cuisine. Bien parfumées, je les ai accompagnées de coppa et d'une salade verte. Pratique en vacances, il faut très peu d'ingrédients, puis juste une casserole et un four. Pour 4 personnes 8 pommes de terre 2 gousses d'ail Romarin Huile d'olive Fleur de sel Couper les pommes de terre en quatre dans la longueur et les plonger 5 bonnes minutes dans une casserole d'eau bouillante. Mélanger un peu d'huile, l'ail écrasé et du romarin en quantité suffisante. Tout dépend s'il est frais ou non, de ses goûts ... Egoutter les pommes de terre et les ranger dans un plat à gratin. Les masser avec le mélange parfumé, saupoudrer de fleur de sel et enfourner à four préchauffé à 180° pendant 40 min environ. Elles doivent être bien dorées et légèrement soufflées. La prochaine fois, j'accompagnerai ces pommes de terre d'un rôti de porc. Le romarin s'accorde à la perfection avec la viande blanche. Mais j'aurais bien vu également ces pommes de terre avec la salade ci-dessous. Bref, belle petite recette. Vite, je file voir ce que la cigogne toquée a choisi sur mon blog.
It is Secret Recipe Club time again. Boy how time flies. Not familiar with secret recipe club, well let me let you in on the secret. No pun intended. Wink. Smile. It is a group of talented food bloggers who are paired monthly with another blogger in the group. You have time to browse through your assigned blogger’s blog to find the perfect recipe that you want to make. When reveal day comes along, you can see who was matched with you and what recipe they chose from your blog. It is so much fun to see what folks select and how they adapt it to their own personal style. This month I was assigned to Danielle from Hugs & Cookiesxoxo. She is a mom to two wonderful boys named Jaden and Jakey and she calls her husband - "Prince Charming" - that is super cute. She teaches first grade and loves baking, cooking, blogging and spending time with her beautiful family. She has numerous recipes that are tantalizing and can cure any sweet tooth. After browsing through her blog several times, I kept coming back to the Carmelita Bars. They have been on my list for quite sometime and this was the perfect opportunity to make them. Caramel is one of my favorite things. After analyzing the recipe, I thought I would create my own caramel squares versus the ones from the store. The fleur de sel caramels recipe is from InaGarten of the Barefoot Contessa fame and as like the Carmelita bars, that recipe had been a “must make” for quite some time. If you click here, you can see my post for the fleur de sel and I have also included in this post. I must warn you, it is highly addictive. Smile. I brought these Carmelita Bars to one of my offices the next day and they flew off the plate like wild fire. In fact one person in the office, who shall remain nameless, ate over 10 of them that day. I am sure they hit the gym after work. Smile. Fleur de Sel Caramel Carmelita Bars 2 cups flour 2 cups quick cooking rolled oats 1 1/2 cups packed brown sugar 1 teaspoon baking soda 1/4 teaspoon salt 1 cup butter, melted 16 fleur de sel caramels (see recipe below) 2 cups semi-sweet chocolate chips 1 cup chopped pecans Preheat oven to 350º. Grease 9 x 13 inch pan. In large bowl, combine flour, oatmeal, sugar, soda and salt. Stir to blend. Add melted butter and mix till well combined. Reserve half the crumbs, about 3 cups. Press remaining crumbs into bottom of pan. Cut the fleur de sel caramels into small pieces and spread over the bottom layer of the crumb mixture. Sprinkle crust with chocolate chips and pecans then top with reserved crumbs, pressing gently to secure. Bake for 20-25 minutes or till golden brown. Cool at least one hour before cutting. Fleur de Sel Caramels Vegetable oil 1 ½ cups sugar ¼ cup light corn syrup 1 sup heavy cream 5 tablespoons butter 1 teaspoon fine fleur de sel, plus extra for sprinkling 1 teaspoon vanilla Line an 8 inch square pan with parchment paper and brush the paper with oil, while allowing the paper to drape over 2 sides. In a deep saucepan combine ¼ cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don’t stir; just swirl the pan to mix. Watch carefully, as it will burn quickly towards the end. In the meantime, in a small pan, bring the cream, butter and 1 teaspoon of fleur de Sel to a simmer over medium heat. Turn off the heat and set aside. When the sugar mixture is a warm golden color, turn off the heat and slowly add the cream mixture to the sugar mixture. Be very careful, it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes reaches 248 degrees (firm ball) on a candy thermometer. Very carefully pour the caramel into the prepared pan and refrigerate for a few hours, until firm. When the caramels are cold, pry the sheet from the pan onto a cutting board. Cut the sheet in half. Starting with the long side, roll into one piece of the caramel up tightly into an 8 inch log. Repeat with the second piece. Sprinkle both logs with fleur de sel, trim the ends, and cut each log in 8 pieces. Cut glassine or parchment papers into 4 x 5 inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.
Set 2 exquisite pieces handmade and hand painted in France, signed, Butter dish with lid and salt covered box handmade blue and white decor. Salt butter and Fleur de sel 2 beautiful Glazed Earthenware pieces with fish decor covered bowl and a seastar. Perfect for your beach table or Kitchen coast decor. Very elegant gift in perfect vintage condition. No cracks or chips, not any damage. Measures: Butter dish: 4.8" x 4.8" / 12,2 cm x 12,2 cm base Height: 2.5" / 6,5 cm Salt bowl: Diameter: 4" / 10,4 cm Height: 2.5" 6,6 cm Never used, as new. Since my items are vintage, it means they are old and will wear. Please look carefully at all the photos and ask all the questions before making your purchase. We will be happy to send more photos on request. I take great care in packing your purchase carefully, in a lot of bubble, tissu or silk, wrapping paper and proper padding before I send it on its journey. I am happy to ship anywhere in the world, as well as combine shipping for two or more items - please contact me for shipping rates if you do not see your country. For environmental reasons, I try to reuse packaging materials where possible. * For UK, Canada and CH buyers: Additional costs for VAT, customs and shipping might apply for import, because of recent changes related to Brexit and local taxes in Switzerland and Canada. * Clients are responsible for paying customs duties. * For German buyers: with pleasure we are proud of having a LUCID number registered for EPR Packaging in Germany and participate in recycling paper and plastic. * All items are cleaned and inspected before being dispatched. * Item will be safely and securely packaged. * Shipping price includes tracking, full insurance, and packaging. * Colours of the product may slightly differ from the photos due to different computer screen colourations
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