Caramel Filling
Preparation info
Difficulty
Easy
Appears in
The Professional Pastry Chef
By Bo Friberg
Published 1989
Ingredients
2 pounds 910 g 4 teaspoons 20 ml 1 cup 240 ml 10 ounces 285 g 1 pound 455 g
Method
- Caramelize the sugar with the lemon juice in a heavy-bottomed saucepan.
- Cook, stirring constantly with a wooden spoon, until the mixture reaches a light brown color, 335°F(168°C). Remove from the heat.
- Quickly add the cream and swirl it around to mix.
- Stir in the butter, then the walnuts.