Classic French pastry by chef Jonathan Mougel

[Sol Damiani]

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 Estela Olaya]

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 Estela Olaya]

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.