Ingredients (for 8 people) :
- 125 g of sugar
- 100 g cream 30% fat
- 50 g of butter





Cook over high heat and dry powdered sugar in a pan Neoflam until a light caramel color.
Stop the cooking by pouring caramel cream gradually.
Refer to the fire to homogenize the sauce and liquefy.
Make sure the correct fluid texture nappante, then mount your butter sauce.

Chef's tip :
Check the color of your caramel dipping part of a piece of parchment paper white.