Strawberry caramel

Strawberry caramel

par Franck Fouchereau

Alain Chartier

Vannes (56)



La Fruitière 100% Strawberry Puree 620 g
Sugar 620 g
Glucose syrup 275 g
Butter 250 g
Cream 215 g


  • Caramelise the sugar with the glucose syrup
  • Make the caramel
  • Stop the overcooking by adding strawberry puree
  • Add hot cream
  • At 105°C, add the butter
  • Casting on silicone sheet


Tables of use