- 500g caster sugar - (A)
- 400g double cream - (B)
- 200g diced cold butter - (C)
- 100c milk chocolate - (D)
- 1 vanilla pod - (D)
caramel petit four filling
steve bennett
23rd February 2011
caramel petit four filling
for filling the small chocolate spheres.
Ingredients
Method
make a direct caramel in a large pan with 1/4 of (A), then add the rest of (A) in 1/4's until it is all caramel. add (B), being careful as it will spit. stir until all is combined.
remove from the heat, cool slightly, and add (C). stir til dissolved, then add (D).chill, and fill the chocolate spheres using a piping bag. top the hole in the sphere with a little chocolate button/pistole, then coat in tempered chocolate.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
