Here is Patrick Ryan’s Salted Caramel Doughnut Filling.
Watch Patrick’s step by step masterclass here.
In order for the salted caramel filling to set fully, it should be made the day before it is required.
- 2 leaves gelatine
- 140g caster sugar
- 50ml water
- 300ml fresh cream
- 10g sea salt flakes
- 4 large egg yolks, lightly beaten
- 75g butter, diced
- Place gelatine leaves in a small bowl and pour in enough water to completely cover them. Leave to bloom and soften.
- Place sugar and water into a heavy based saucepan and place over a medium heat. Stir until the sugar has mostly dissolved and brush down any sugar granules from the sides of the pot with a pastry brush dipped in water. Increase heat to medium high and leave to cook, without stirring, until it turns a rich golden colour. Remove from heat immediately. (The caramel will continue to cook even off the heat, so it’s better to remove it when it’s a golden colour and not the colour of maple syrup.)
- While the caramel cooks, place the cream and sea salt into a separate saucepan and place over medium heat until it starts to steam and bubble around the edges. Remove from heat.
- Gradually pour the cream into the golden caramel, whisking as you do, until fully combined.
- Whisk 1/3 of the caramel sauce into the egg yolks, then pour the egg yolk mixture back into the remaining caramel sauce. Return the saucepan to the stove over medium heat. Cook while whisking continuously until the sauce begins to thicken, then cook for 2 minutes while stirring.
- Remove caramel sauce from heat.
- Squeeze any excess water from the softened gelatine leaves and add the gelatine to the sauce. Add the butter and mix until butter and gelatine have melted and dissolved and the sauce is smooth.
- Transfer to a bowl and cover with clingfilm. Leave to set in the fridge overnight.