Salted caramel (Subtitles)

Techniques and secrets of cooking salty caramel


Ekaterina Kurbatova
Ekaterina Kurbatova
Practicing pastry specialist. Finished course “Cakes and individual cakes” at the International School of Pastry Olivier Bajard (France). Attended classes by Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung and others.

Course/lesson composition

Salted caramel
Making dry caramel
Warming up cream
Mixing butter in


In this lesson we focus on the main points of cooking soft creamy caramel. Understanding of methods of cooking will help you to avoid mistakes and safe time. 
Caramel is a perfect match with Belgian waffles, pancakes, ice cream, as macarons filling, or you can use it as an ingredient for desserts. 

What says our students

Все получилось, с первого раза! Спасибо
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Супер просто

What is necessary

  • Pot with a heavy base
  • Heat resistant spatula
  • Hand blender
  • Scales
  • Cristal sugar
  • Cream 33%
  • Butter 82%
  • Vanilla bean
  • Salt
  • Gelatin
Salted caramel (Subtitles)
  • Duration: 13:12
  • Author: Ekaterina Kurbatova
  • Level: Light
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