Jonathan Mougel Caramel recipe quanities

[Sussan Estela Olaya]

Hi Petra.

Welcome to the Scoolinary community! Thank you for your question.

Here’s a caramel recipe you can use:

Caramel for Coating the Choux

150 g sugar

50 g water

Optional: A few drops of lemon juice to prevent crystallization

Instructions:

1. In a clean, dry saucepan, heat the sugar with the water without stirring too much until it dissolves.

2. Bring the caramel to 165-170°C (330-340°F) until it reaches a golden amber color.

3. Remove from the heat and quickly dip the top of each choux into the hot caramel. You can use a skewer or carefully dip them to avoid burns.

4. Let them cool on a silpat or parchment paper.

Regarding Your Question About T45 and T55 Flours

Yes, the 50/50 ratio of T45 and T55 flour in the détrempe is correct. T45 provides tenderness, while T55 adds structure, helping achieve a well-balanced laminated dough. Using only T45 could make the dough too delicate, while only T55 could make it less extensible.

I hope this information helps!

Best regards.

[petra fischer]

Thank you. Chef Mougel adds a portion of GLUCOSE to the caramel coating to prevent crystallisation, can you check his recipe as it’s not in his recipe book.

[Sussan Estela Olaya]

Hi Petra,I’ve just sent your feedback to the content team. I’ll get back to you as soon as I have a response.
Best regards.

[Sussan Estela Olaya]

Hi Petra.

The content team informs me of the following:

To make caramel, 10% glucose is used relative to the weight of the sugar. Water is completely optional and can even be omitted entirely to make a dry caramel. You can use just enough water to slightly moisten the sugar or add more if you feel more comfortable. Using more water will yield the same final result (since it will completely evaporate as the mixture reaches caramelization temperature), but it will take longer.

For example, you can use 150 grams of sugar + 15 grams of glucose and 50 grams of water.

We hope this information is helpful.

Best regards.

[Sol Damiani]

Hey there Chef Petra!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

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