** Tips and advice for Caramel for topping
For an express variant, melt 150 g of salted butter caramels (±) in the cream!
° 20cl Whole liquid cream
° 150g Powdered sugar (or 30 pieces n ° 4)
° 50g Butter
Pour the cream into a saucepan. Adduce it to a stew & round it off.
Put the powdered sugar in a saucepan, sprinkling it with 6 tablespoons of water. Heat over medium heat until the consistency of a nutty caramel.
Immediately pour the cream on top, in several batches, boil 2 to 3 minutes without stopping mixing.
Off the heat, add the diced butter and continue to mix until creamy.