Caramel Filling

Preparation info

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About


  • 2 pounds (910 g) granulated sugar
  • 4 teaspoons (20 ml) lemon juice
  • 1 cup (240 ml) heavy cream, at room temperature
  • 10 ounces (285 g) unsalted butter
  • 1 pound (455 g) walnuts, coarsely chopped


  1. Caramelize the sugar with the lemon juice in a heavy-bottomed saucepan.
  2. Cook, stirring constantly with a wooden spoon, until the mixture reaches a light brown color, 335°F(168°C). Remove from the heat.
  3. Quickly add the cream and swirl it around to mix.
  4. Stir in the butter, then the walnuts.