The Art of French Pastry

reaches that stage there is no way to hide the burned flavor. The wet method used in this recipe involves ...

in most pastry recipes, patience is key. Like my students, you will struggle with an urge to stir ...

crystallizing. If you take your time you can make this caramel in 10 minutes; otherwise it could take an ho ...

ingredients to come to room temperature: Digital scale, set to metric weights 1 medium stainless steel saucepan 1 h ...

can sit in 1 digital thermometer 1 wire rack Read this recipe through twice from start to finish. UNDERSTAN ...

outcome of a recipe by choosing the right ingredients for the job. Here are some facts about the ingredients in ...

inverted sugar that has had water and acid added to it. The acid prevents the sugar crystals from fusing ...

suitable for caramel making; the impurities present in the sugar would always make the caramel crystallize. INGREDIENT ...

| About ½ cup Granulated sugar | 300 grams | About 1½ cups Corn syrup | 100 grams | About ¼ cup METHO ...

With a rubber spatula, stir very slowly to mix the sugar and water together, being careful not to wipe or ...

mixture crystallize and become unusable. Add the corn syrup and slowly stir together. Examine the saucepan close ...

enough to accommodate your saucepan halfway with cold water and place it next to your stove. This will ...

mixture will now be a syrup. When the syrup reaches a boil and the temperature begins to climb there will b ...

carefully; if you see any sugar crystals on the sides, take the wet pastry brush and push them down the side ...

bowl of cold water, just for a couple of seconds. This will stop the cooking and prevent the caramel from ...

5 When the bubbles have subsided completely you can use the caramel; I like to rest the pan on a w ...

a wooden spoon or a cold metal spoon or wire whisk. Do not use a wooden spoon. A wooden spoon is not a g ...

water for 30 minutes. If you try to chip off the caramel, you risk chipping the wood as well, and possibly ...

caramel will be bitter. HOW TO KEEP CARAMEL LIQUEFIED WITHOUT COOKING IT TOO MUCH If you are using the caramel for ...

will be usable again. Make sure to keep the heat low so that the caramel just gets soft and doesn’t be ...