The Art of French Pastry

poured onto a silpat, where it will solidify like brittle. Then, once it is cold, wrap it in plas ...

or to add texture to a dessert. Caramel keeps forever; no bacteria will grow in the very sweet and water-fre ...

is poured out of the pan, fill the pan with water and put it on a medium flame. The hot water will clean ...

away in the water. When making caramel you can make any quantities that you desire following the 3:1:1 rule—3 ...

and 150 grams of corn syrup. It is a great way of remembering it and might help you out someday if you do not have ...

RECIPES REQUIRING CARAMEL Hazelnut Caramel Curls Salambos Croquembouche Gâteau St. Honoré ...

Kougelhof Ice Cream Cake ...

HOW I LEARNED TO MAKE CARAMEL ... SLOWLY ONE DAY EARLY ON IN MY APPRENTICESHIP my boss Jean Clauss said to m ...

pâte à choux, filled with pastry cream flavored with kirschwasser, glazed on top with caramel, and decora ...

add a thin layer of sugar, wait for the sugar to turn to caramel, and continue feeding each layer of cara ...

drunk toward the end of the day, and scary, came by to look over my shoulder from time to time (he w ...

the 325-degree caramel spiraled up the round copper bowl, splattered, and landed on my forearm. It was so painful t ...

the stove, ran to the dishwashing area, and threw my hand into the dirty water—not the best thing for a wou ...

arm, and ripped it off like a Band-Aid. This was very stupid; I could have run cold water on my arm, ...

have never stirred caramel too fast again. ...

CARAMELIZED ALMONDS OR HAZELNUTS ...

...

YIELD | 200 GRAMS (ABOUT 1¾ CUPS) Caramelized nuts are absolutely delicious and when they are prepared wel ...

in pastry. There are two methods for making these tasty nuts. The first and best way is to caramelize the nuts b ...

method is to make the caramel and toast the nuts separately, then assemble them (Method 2). It’s easier for some, ...