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  Classic French pastry by chef Jonathan Mougel

  Posted by Riham Salem on July 5, 2024 at 10:53

  Hi, in the recipe of vanilla saint honore, what is the recipe for caramel that used in petits choux?

  Thank you.

  Sussan ScoolinaryTeam replied 4 months, 2 weeks ago 3 Members · 3 Replies
• 3 Replies

• 

  Sol Damiani

  Administrator

  July 5, 2024 at 14:33

  Hi @riham-salem 👋

  Thanks for sharing your question. I’ll bring my partner @sussan_scoolinaryteam to this thread so she can help us out with it.

  Have a great weekend!

• 

  Sussan ScoolinaryTeam

  Administrator

  July 5, 2024 at 15:42

  Hi @riham-salem

  I just sent your question to the content team for review, as soon as I have a response I will contact you again.

  Greetings.

• 

  Sussan ScoolinaryTeam

  Administrator

  July 10, 2024 at 04:41

  Hi @riham-salem

  The content team answers us the following:

  “A candy does not have an exact recipe. It can be made dry or with water (in any case it evaporates to take color), then the glucose enters as an anti-crystallizer.”

  A recipe you can use is:

  – 300 g of sugar

  – 100 grams of water

  – 30 g of glucose

  We hope this information is useful.

  Greetings.

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