A spreadable salted butter caramel made with fresh cream, butter and Guérande salt.
Eighteen percent butter is what gives it the slow, heavy fall off a spoon. The fleur de sel is dosed low enough that it reads as depth rather than as a salty caramel.
Angelina has been making pastry at 226 rue de Rivoli in Paris since 1903. Its jars are cooked in France to the house recipes. The salt and the fleur de sel come from the Guérande marshes.
Warm crêpes, brioche, or a spoonful stirred into plain yoghurt. We also melt it over vanilla ice cream and let it set for a second.
size — 200g
