Hi Val. I was asked for the caramel recipe so here it is if you want to put it up x
Caramel filling
100g sugar (demorara)
50g butter salted
65 ml double cream
For the caramel filling: Cook the sugar in a saucepan over medium heat, whisking as it melts. When it turns a deep amber colour, add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth.
Remove from heat and let it cool.
OR ...if you want to cheat
Buy carnation ready made caramel filling (with the condensed and evaporated milk) although I don't know if it' s
available in France
OR
Buy a can of condensed milk and boil it for 3 hours - immerse the whole tin in a saucepan of water and boil away remembering to top up the water. Leave the tin to cool and when you open you will have a delicious caramel sauce
