Homemade salted butter caramel, caramel & vanilla macarons
Recipe by Chef Hervé · 20 min · Serves 4 · Easy
In Brittany, crêpes and salted butter caramel go hand in hand. Hervé keeps the tradition and adds a French twist: a caramel macaron for crunch, a vanilla macaron for softness. Golden, buttery, a little salty, deeply comforting.
Ingredients
For the crêpes
- 4 Breton crêpes
- 1 tsp salted butter
For the salted butter caramel
- 100 g sugar
- 40 g salted butter, diced
- 80 ml whipping cream, warm
- 1 pinch of fleur de sel
To finish
- 4 salted butter caramel macarons
- 4 vanilla macarons
Steps
- Get ready. Move the crêpes and macarons from the freezer to the fridge 1 hour before.
- Make the caramel. Melt the sugar in a saucepan over medium heat, without stirring, until it turns a deep amber. Off the heat, add the butter, then the warm cream little by little, stirring (careful, it bubbles). Simmer 1 minute, add the fleur de sel and let it cool slightly.
- Warm the crêpes. Melt a little butter in a pan over medium heat and warm each crêpe for 30 seconds per side.
- Fill. Spread a spoonful of caramel over each crêpe, crumble one vanilla macaron on top, then fold in four or roll into a cone.
- Finish. Drizzle with more caramel and crown with a caramel macaron.
Serving idea
Keep the extra caramel in a jar in the fridge for up to a week. It is also the base of our Salted Butter Caramel Frappé.
Shop the recipe
- Breton Crêpes — Pack of 6
- Macarons Collection (salted butter caramel, lemon, chocolate, chocolate-raspberry)
- Macarons Classic (vanilla, chocolate, raspberry, pistachio)
Good to know
Our crêpes and macarons are delivered frozen. Keep them at -18°C and move them to the fridge 1 hour before serving: the shell stays crisp, the heart turns creamy.
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