Monin Salted Caramel Syrup
Monin Salted Caramel Syrup is just one of a delicious range of flavours, used by coffee shops such as Costa Coffee and enjoyed across the country and further afield.
The bottles come in a 70cl Glass Bottle, and a 1l Plastic bottle variation which is ideal for bars, cafes and coffee shops, but can also be used at home.
A combination of sweet and salty flavours shouldnt work, right? Well salted caramel didnt get the message. Its a surprising blend on the surface, but the salt acts as a perfect dance partner for the indulgent nature of caramel. As a result, its no surprise salted caramel has exploded in popularity across the globe in recent years.
Looking to enhance a wide range of drinks and recipes with this salty sweet concoction? Well forget about putting your pans at risk from the potential of burnt sugar, or trying to achieve the correct balance of caramel and salt. All thats needed is a bottle of Monin Salted Caramel Syrup. Adding caramel flavour to whipped cream using our cream chargers and dispenser is really quick, but the complex flavours it produces makes it seem like you spent hours infusing flavours.
Right, sit back for a minute and contemplate the difficulty of inventing a new food flavour. At this point, with thousands of years of recipe inventions, refinements and variations behind us, everything has seemingly been covered with regards to original tastes. This, however, didnt stop chocolatier Henri Le Roux from inventing salted caramel less than half a century ago.
Le Roux had the ideal foundation for becoming a modern-day food icon. His family operated in the patisserie world, with sweet treats and pastries the order of the day (in more ways than one). After working as an apprentice for the family business, Le Roux relocated to Switzerland where he studied at a specialist confectionary school the only institution of its type in existence at the time.
With chocolatier skills added to his ever-growing culinary repertoire, Le Roux returned to France in 1965 where he took over the familys patisserie shop. A successful 12 year stretch running the shop ended when he sold the business, opting to relocate to Brittany and begin a new yet similar venture.
The location of Brittany plays an important part in the salted caramel story. The region is acclaimed for its salted butter, with vast quantities produced each year and exported across the globe. For Le Roux, the ingredient proved to be the saving grace for his recently opened shop. This is because he faced stiff competition from the many patisseries operating in the local area. So in an effort to differentiate and standout from the competition, Le Roux began extensive testing to try and craft a unique, salted butter-based product which would delight consumers and his bank balance.
His efforts resulted in the creation of a salted butter caramel. The product became an instant hit, flying out the store and becoming the talk of the area. It landed Le Rouxs shop a prominent position on the all-important culinary map, and this only snowballed when, in 1980, his salted butter caramel was rewarded with the Best Sweet in France accolade. Today, France is home to many shops under the Le Roux banner where visitors have the opportunity to sample this early take on salted caramel.
While it has existed in some form since the 80s in France, salted caramel only skyrocketed up the UK popularity charts in 2012. Yet since then, it has become one of the hottest and consistent food trends in the country, appearing in everything from ice creams to liqueurs.
Decadent Salted Caramel French Toast with Bananas
What happens when you take classic French toast, but decide to give it a salted caramel infusion? Well, this delicious recipe is the result. It boasts the decadence of French toast, the decadence of caramel, and yet it never overstays its welcome due to the salt and cinnamon striking a flavour balance. To transport it to the next level and for you to feel a little less guilty about such an indulgent treat bananas are also brought to the party for this recipe.
What you will need:
- In a mixing bowl, combine the Monin Salted Caramel Syrup, milk, eggs, salt and cinnamon, whisking all the ingredients together into a custard. If desired, this step can be done the night before.
- Get the brioche and produce three or four hearty slices. Different bread types can be used for this step, however it is advised to go for one which is sturdy and tasty brioche fits the bill in both areas.
- Place the custard mixture into a container with suitable depth, such as a pie pan. Submerge the slices of bread into the mixture, leaving them to soak up the custard for at least 40 seconds.
- Heat up the griddle to 350°F. Let all custard excess drip off the slices of brioche before placing on the griddle. Cook for three minutes per side, and only turn the bread over once.
- As the bread is cooking, prepare some whipped cream using the whipped cream canister and cream chargers. Open your whipped cream dispenser, pour in the Monin Banana Syrup and fresh cream, screw in the cream chargers until you hear the gas infusing into the cream, and shake to help the gas from the chargers dissolve into the cream, this ensures the contents of the dispenser become nice and light when you dispense them
- To finish, cover the bread with slices of banana, top with dollops of whipped cream, drizzle generously with Monin Caramel Sauce, and sprinkle on a few grains of sea salt.