I started making this filling to sandwich between macarons (page 288), and I ended up using it to sandwich cookies and whoopie pies (page 200) and to tuck inside mini cakes, muffins, cupcakes and even chaussons (page 256). It spreads and pipes beautifully, sets firmly and melts just as it should—right on your tongue. <br /> <br />In France, part of the butter in the recipe would be a salted butter that is distinctly (rather than mildly) salted. Because the amount of salt in American butters is usually low by comparison and because the level varies, I use unsalted butter and then add as much salt as I want. I like fleur de sel in the caramel, but you’ll find the salt you like and the amount you prefer. <br />

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