The Art of French Pastry

in most pastry recipes,
patience is key. Like my
students, you will struggle
with an urge to stir the
syrup, but you must resist
this urge; if you stir it the
sugar will crystallize and
your caramel will seize—
that is, it will suddenly
harden. Just let the sugar
do its thing and it will
reach the right
temperature without