An Original Recipe by Nicolas Botomisy, Pastry Chef
Category: Spread
Difficulty: Easy


100 g water
140 g honey
150 g sugar
50 g butter 
425 g heavy cream
450 g sugar 
3 g fine sea salt 
200 g Caramélia 36%



  • Bring the water, honey and 150g sugar to a boil until it turns light brown.
  • Add the butter and stir gently to deglaze the pan.
  • Meanwhile, in another saucepan, bring the milk, 450g sugar and salt to a boil, and carefully pour it into the caramel.
  • Allow the caramel mixture to cool to 80°C, and pour it over the Caramélia 36%. Mix completely to make an emulsion.
  • Once the spread has cooled, pour into jars for serving.