Once browned, add the half-salted butter, stirring vigorously.
Remove from the heat, then add the previously warmed cream, and put everything back on the heat and stir to make the caramel thicken slightly.
Then place the caramel in the refrigerator to thicken further.
Unroll the biscuit, then spread it with the caramel, reserving 1/4 of the caramel for decoration. Roll everything gently and cut both ends of the log.
Sprinkle with powdered sugar and decorate with remaining caramel
Put in the fridge .
This recipe was just delish! I cooked up a double batch so I would be able freeze some for later
The Most Fluffy and Buttery Biscuits Ever
I call this one ‘Dinner in Paris’ because every bite feels like a first-class ticket to France!
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I made this last Sunday when family was over, and everyone wiped their plates clean
