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caramel au beurre salé
salted butter caramel
Chocolatier Henri Le Roux, son of a famous pastry chef who had worked in the Bilmore Hotel in New York, relocated in the 1970s to his wife’s hometown Quiberon, and opened a shop. He decided to create a purely Breton sweet with the local salted butter, and after months’ of experimentation, came up with caramel au beurre salé, in a soft candy with walnuts, hazelnuts and crushed almonds.
In 1980, won first prize as the Meilleur bonbon de France in the Salon international de la confiserie in Paris. There were soon hundreds of imitators; Le Roux’s real McCoy is trademarked CBS®.
Besides the soft candy form, often salted with the local sel de Guérande, Bretons also like it as a sauce to dribble it on crêpes.
Image by Arnaud 25