It probably all started with those fleur de sel caramels that burst on the confection scene close to 10 years ago. Previously, about the only sweets that offered a nice salty edge were those made with peanut butter, like some candy bars and desserts like peanut butter mousse, peanut pies and peanut butter cookies.As any experienced pastry chef knows, a touch of salt is usually needed in most baking. Pie or tart crust without it typically has all the flavor of cardboard. Most cake, cookie and ...
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