-
Caramel coating
I have made a batch of the lifelike green apple by Damien Wager. Loved the outcome. I wanted to make a
version with the same core but surrounded by a whipped espresso ganache. Coat that in caramel and the a coat of milk chocolate. Ending with a red mirror glaze.
my issue was the caramel coating. I was using my normal caramel recipe of:
200g sugar
175g double cream
20g invert sugar
20g glucose syrup
45g butter
typical melt the sugar. Then add the cream, invert sugar, glucose syrup (which I had gently heated) Then whisk in the butter.
I cooled the caramel to around 50C (figured that would be a safe temp to dip the frozen ganache in) but it was too solid and didn’t come out like I wanted it to. I trial and errored higher temps and had the same result or it was too hot.
any suggestions to make this work? Different caramel recipe? A different coating technique?
I cook as a hobby and don’t have the training or experience to get this proper
Thank you
-
9 Respuestas
-
After every stage the component stays in the freezer to ensure it is frozen throughout the process
-
Hi Matthew.
The caramel you’re using might be too thick when it cools. A solution could be to modify the recipe to make it more fluid at lower temperatures. You can try slightly reducing the amount of sugar or increasing the amount of cream to achieve a more fluid caramel. You could also increase the amount of glucose, as it helps maintain a softer, more flexible texture in the caramel.
The fact that the caramel is too hard at 50°C suggests that you need to find the optimal temperature for dipping the ganache. You might want to work with the caramel at a lower temperature, around 40-45°C, so it has a more workable, pliable texture without being too solid.
You can check this recipe in the Entremets and Tarts course, Chapter 5, which includes a caramel preparation that might work for you. https://www.scoolinary.com/courses/entremets-and-tarts
Best regards.
scoolinary.com
Online Course: Entremets & Tarts with Antonio Bachour
Learn the techniques to make these entremets and tarts. Step-by-step videos to achieve incredible results. Sign up now!
-
Awesome. Thank you very much. Looking forward to testing it out
-
Hi Matthew.
Awesome! Let us know how it goes when you try this recipe.
Greetings!.
-
-
-
First batch came out better but still working on it
-
They look amazing! I can see you’re improving your technique. Keep it up, and you’ll soon achieve the finish you’re aiming for in your beautiful desserts. Cheers.
-
🍏💙🍎 thank you!
-
Hi Matthew.
Great, I’ll stay tuned in case you have any other questions.
Best regards.
-
-
-
Log in to reply.