Which pastry chef is credited with inventing the gourmet Caramel au beurre salé in the 1970s?
Answer
Henri Le Roux
The specific gourmet interpretation of Caramel au beurre salé, which achieved national fame, is attributed to the pastry chef Henri Le Roux during the 1970s. This version elevates the common caramel by using high-quality salted butter (often demi-sel) and incorporating the distinct saltiness to perfectly balance the intense sweetness of the cooked sugar. To find the best quality versions, consumers are often advised to seek out local artisan chocolatiers marking their goods as 'fait maison' (homemade), as these often utilize superior quality demi-sel butter and may feature a distinct crystalline crunch from the Fleur de Sel.
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