Creme De Caramelo Salgado
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Boutique do Pão de Ló Bal Camb-SC
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The history of Crème de Caramelo Salgado, or Salted Caramel Cream, is deeply rooted in European confectionery traditions, particularly in Portugal and France. Caramel, made from caramelized sugar, has been a staple in European desserts for centuries. The addition of salt, initially a culinary surprise, gained popularity in the late 20th and early 21st centuries, thanks to innovative pastry chefs seeking to balance sweetness with savory notes. The dish is a relatively modern adaptation but draws heavily upon classic techniques and ingredients.
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While not steeped in ancient tradition, Crème de Caramelo Salgado reflects a modern appreciation for culinary innovation and balanced flavors within Portuguese and broader European dessert culture.
Modern Dessert Culture
The dish represents a shift towards desserts that are not simply sweet but offer a more complex and sophisticated flavor profile, embracing savory elements alongside sweetness.
Pastry Arts Innovation
Crème de Caramelo Salgado highlights the experimentation and artistry in modern pastry, showcasing how chefs are reinterpreting classic flavors and techniques.
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Crème de Caramelo Salgado offers a delightful interplay of sweet and salty flavors, creating a rich and decadent experience.
The primary flavor is, of course, caramel, which provides a deep, toasty sweetness. This is often made with browned butter for a nutty undertone. The salt enhances the caramel's sweetness and adds a contrasting savory element that prevents the dessert from being overly cloying. The creamy texture comes from the use of cream, eggs, and sometimes butter, which enrich the flavor and create a smooth, luxurious mouthfeel. Vanilla extract is frequently added to complement the caramel notes.
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Salt Selection
Use high-quality sea salt flakes for the best flavor and texture. Maldon sea salt is a popular choice for its delicate, flaky crystals.
Caramel Consistency
Monitor the caramel carefully while cooking to prevent it from burning. A burnt caramel will have a bitter taste that ruins the entire dish. Aim for a rich amber color.
Tempering Eggs
When incorporating the hot caramel into the egg yolks, temper them slowly to prevent them from scrambling. Pour a small amount of hot caramel into the yolks while whisking constantly, then gradually add the rest.
Chilling Time
Allow the Crème de Caramelo Salgado to chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set properly.
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