This rich and velvety caramel filling is perfect for adding that extra layer of indulgence to your desserts. Made with heavy cream, white chocolate, and butter, this caramel filling offers a creamy texture and a deep, slightly sweet flavor that pairs well with cakes, pastries, or even as a topping for ice cream. It’s versatile enough to use in a variety of baked goods, making it a must-have recipe for anyone who loves a good caramel twist.
Why You’ll Love This Recipe
This caramel filling is incredibly smooth and luxurious, with a perfect balance of sweetness and richness. The combination of cream and butter gives it a melt-in-your-mouth texture, while the white chocolate adds a hint of sweetness without overpowering the caramel’s depth. This filling is ideal for those who love the taste of caramel but want something a bit more refined and balanced. It’s easy to make and can be stored in the fridge, ready to use in all your favorite desserts whenever needed.
Perfect Occasion
This caramel filling is perfect for any dessert that needs an extra burst of flavor. Whether you’re making cakes, tarts, éclairs, or macarons, this filling will elevate your treats to the next level. It’s also great for layering between cake tiers, piping into cupcakes, or using as a drizzle over desserts like brownies or cheesecake. Make it ahead of time for special occasions like birthdays, holidays, or any event where you want to impress your guests with a decadent caramel touch.
Decoration Tips
To add a professional finish to your desserts, use this caramel filling between layers of your cake or as a rich center for cupcakes. You can also drizzle it over the top of pastries and sprinkle with a bit of sea salt to create a sweet-and-salty balance. If you’re using this in a tart or pie, garnish the top with chopped nuts or a dusting of powdered sugar for extra texture and elegance.
Ingredients:
- 300ml liquid whipped cream or heavy cream (1.5 cups)
- 30g honey (1 tablespoon)
- 200g white couverture chocolate
- 70g butter
- 180g granulated sugar (1 cup)
Instructions:
- Prepare the Cream Mixture:
In a small saucepan, combine the heavy cream and honey. Heat over medium-low heat until the mixture reaches a gentle simmer, with small bubbles forming around the edges. Remove from heat and set aside. - Caramelize the Sugar:
In a separate saucepan, melt the granulated sugar over medium-low heat. Allow the sugar to melt and turn a golden caramel color without stirring. Instead, gently swirl the pan to ensure even melting. Be patient—this process can take a few minutes. - Combine Caramel and Cream:
Once the sugar has reached a rich caramel color, carefully reduce the heat to low and slowly add the warmed cream and honey mixture to the caramel. Be cautious as the mixture will bubble up rapidly. Stir continuously until the sugar fully dissolves into the cream, forming a smooth caramel sauce. Don’t worry if it looks curdled at first—it will smooth out as you stir. - Add the White Chocolate:
Remove the caramel from the heat and immediately add the white couverture chocolate. Use an immersion blender or whisk to blend the mixture for 4 minutes, ensuring that the chocolate is fully incorporated and smooth. - Incorporate the Butter:
Add the butter to the mixture and blend for an additional 2 minutes until the filling is creamy and shiny. The butter will add richness and help stabilize the filling. - Chill the Filling:
Transfer the caramel filling to a wide, shallow dish and cover it with plastic wrap, ensuring the wrap touches the surface of the caramel to prevent a skin from forming. Refrigerate the filling overnight to allow it to set properly. - Use and Enjoy:
Once chilled, your caramel filling is ready to be used in any dessert that calls for a rich, creamy caramel layer. Transfer it to a piping bag for easy use in cakes, pastries, or any sweet creation you desire.
Enjoy!
