Salted Caramel’s Slick Success

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The French Confection Brittany, France, 1981. Pastry chef Henri Le Roux flouts one tradition while paying homage to another: while it’s customary in the pastry world to use unsalted butter in baking and confectionery, Le Roux couldn’t resist experimenting with Bretagne’s famously rich salted butter. He swirled it into a batch of caramel and studded the mixture with chopped walnuts, almonds, and hazelnuts. His “Caramel-Beurre-Salé” transfixed customers as the idea spread across…

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