backen:dessert:karamell
Differences
This shows you the differences between two versions of the page.
| Next revision | Previous revision | ||
| backen:dessert:karamell [2025/07/21 16:44] – created dux | backen:dessert:karamell [2025/07/22 18:39] (current) – [Karamellsauce] dux | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| ====== Karamell ====== | ====== Karamell ====== | ||
| - | ===== Karamellsauce ===== | + | ===== Salzige |
| - | == Zeit: == | + | === Zeit: === |
| - | == Zutaten: == | + | === Zutaten: |
| * 200 g Kristallzucker | * 200 g Kristallzucker | ||
| * 90 g Butter in Stücken (zimmerwarm) | * 90 g Butter in Stücken (zimmerwarm) | ||
| * 125 ml Rahm/Sahne (zimmerwarm) | * 125 ml Rahm/Sahne (zimmerwarm) | ||
| * 1/2-1 TL Fleur de Sel/ | * 1/2-1 TL Fleur de Sel/ | ||
| - | == Zubereitung: | + | === Zubereitung: |
| * aus Zucker Karamell herstellen | * aus Zucker Karamell herstellen | ||
| * Butter einrühren, dann Sahne hinzu, zuletzt salzen | * Butter einrühren, dann Sahne hinzu, zuletzt salzen | ||
backen/dessert/karamell.1753109067.txt.gz · Last modified: by dux