{Recipes: Sauce au Caramel au Beurre Salé and The Most Decadent Banana Cream Pie Ever}

One of my prized souvenirs from my trip to Paris are the six blocks of demi-sel beurre Bordier I bought at La Grand Epicurie.

And what better recipe to highlight the unbelievable flavours of this butter than the oh-so-very-French, Sauce au Caramel au Beurre Salé.

The most memorable caramel sauce I’ve ever had was drizzled overtop a mound of warm sautéed apples and two scoops of vanilla ice cream over a tender crepe at the local favourite and always busy Breizh Cafe in Paris.

The recipe is simple, which means quality ingredients is a must! The addition of fleur de sel after the caramel has cooked means that you get little crystals of salty goodness melting on your tongue in every bite. Bliss..

I promise that once you make this sauce, you’ll NEVER want to buy a store-bought one again. Store it in the airtight jar in the fridge and heat in the microwave to get it pliable again and serve over ice cream, waffles, as a filling in macarons, etc..

Fond memories of my trip in every spoonful..

Deep & Dark Salted Butter Caramel (adapted from Smitten Kitchen)

Makes about 1 1/3 cups

  • 1 cup organic cane sugar
  • 3 ounces (6 tablespoons) salted butter (the better you can get, the better it will taste)
  • 1/2 cup plus two tablespoons heavy cream, at room temperature (I used Vital Green Farms Organic 52% MF Heavy Cream)
  • Fleur de sel

Melt the sugar over medium to moderately high heat in a larger pot than you think you’ll need–at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce. Stir in a couple pinches of fleur de sel.

You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.

Serve over everything.


On Saturday, I hosted a BBQ for a small group of friends. Here was the menu:


  • Baked jalapeno cheddar nachos with smoked farmers sausage
  • Baked red potato halves filled with brie and candied pecans (made by my fellow blogger friend)
  • Sweet Chili Salmon Burgers with pea shoots, sriracha lime aioli and asian pickled cucumbers
  • Mixed greens with fresh blueberries, snap peas, julienned orange peppers, candied walnuts and a shallot dijon vinaigrette
  • Banana cream pie with vanilla pastry cream, whipped maple cream, and salted caramel sauce in a roasted peanut shortbread crust
  • Pinot Grigio Sangria with apples, mango and strawberries
  • Vodka Caesars with pickled asparagus
  • Strawberry Watermelon Agua Fresca with mint

I was so busy working away in the kitchen, I forgot to take pictures of the meal! (Bad blogger…) Of course being the sweet freak I am, I did NOT forget to document the dessert…which was two days in the makingInspired by a recipe in one my of Bon Appetit magazines..

It starts with making the savoury and sweet peanut shortbread crust…I use the back of a measuring cup to push the mixture evenly into the pan.

After that is baked and cooled. I spread a layer of homemade hot fudge sauce (not in the original recipe, but obviously it makes this pie more awesome!).

Then I whipped up a batch of vanilla bean pastry cream, which cooled in the fridge overnight to thicken. The next day, I spread a layer over the bottom of the crust and topped it off with a layer of sliced banana and lined the edge with plump and juicy blackberries.

And another layer of pastry cream..

Almost done…

Top it all off with a generous layer of freshly whipped cream sweetened with a touch of maple syrup and sprinkle the top with the reserved chopped peanuts (which I mixed which a crumbled chocolate financier I made the a couple nights…recipe to come).

And voila, prepare to impress your guests! Bon appetit!

You can find the recipe here.

Notes: My version included a layer of homemade hot fudge sauce from Dorie Greenspan (recipe here) and the salted caramel sauce I made above instead of the bourbon caramel. In the cream I used 1-2 tbsp of maple syrup for the powdered sugar

2 Responses to “{Recipes: Sauce au Caramel au Beurre Salé and The Most Decadent Banana Cream Pie Ever}”
Check out what others are saying...
  1. […] tbsp homemade caramel au beurre sale (recipe here) – you can use store bought […]

  2. […] add a fall twist by making a quick sauce by sautéing a diced apple with a few tablespoons of sauce au caramel beurre sale I had in the fridge. You could also just melt a tbsp of butter with a couple of tbsps of brown […]

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