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Classic French pastry by chef Jonathan Mougel
Hi, in the recipe of vanilla saint honore, what is the recipe for caramel that used in petits choux?
Thank you.
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3 Replies
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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!
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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.
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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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