Salted Caramel Friands
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These salted caramel friands have become my go to treat whenever I want something special without spending hours in the kitchen. The whole thing comes together in just over an hour, and honestly, most of that time is just waiting for the oven to do its magic. What I love most is how the fleur de sel cuts through the sweetness of the caramel and buttercream ganache, creating this perfect balance that keeps you reaching for another bite. Eggs are packed with choline which supports brain health, so you can feel a little virtuous while indulging. These are simple enough for a weeknight bake but elegant enough to impress guests.
Ella x
Ingredients
- 250 gbutter
- 300 gcaster sugar
- 5salt
- 2large eggs
- 250 gplain flour
- 150 mlunsalted milk
- 10fleur de sel
- 250 gcaramel sauce
- 5flaky sea salt
- 200 gbuttercream ganache
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easier cleanup.
- 2
Whisk the eggs, caster sugar, and salt in a medium bowl until light and fluffy.
Tip: Use an electric mixer for a shorter prep time.
- 3
In a separate bowl, whisk together the flour and milk.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Add the dry ingredients to the egg mixture and whisk until smooth.
Tip: Don't overmix.
- 5
Butter the bottom of 8 small friand moulds and dust with flour.
Tip: Use a small knife to get into the corners.
- 6
Pour a small amount of the batter into each mould, leaving a 1cm border.
Tip: Don't overfill.
- 7
Bake for 20-25 minutes or until the edges are golden.
Tip: Rotate the baking sheet halfway through.
- 8
Allow the friands to cool in the mould for 5 minutes before transferring to a wire rack.
Tip: Don't twist the moulds.
- 9
Once cool, use a sharp knife to cut a horizontal slit down the centre of each friand.
Tip: Be careful not to cut all the way through.
- 10
Spoon the caramel sauce into the slit and top with a sprinkle of fleur de sel and flaky sea salt.
Tip: Optional: Drizzle with additional caramel sauce.
- 11
Dust with buttercream ganache and serve immediately.
Tip: Optional: Store in an airtight container for up to 2 days.
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