From the Demo: Valrhona Chocolate Recipe Courtesy of Chef Derek Poirier 250 g sugar 250 g cream 1ea vanilla bean 80 g NYANGBO 68% 110 g TANARIVA 33% 10 g butter 50 g chopped nuts Infuse the vanilla with the cream. Caramelize the sugar in a pot and then deglaze with the hot cream. Bring [...][...]
Posts Tagged ‘caramel’
Simply Great Caramel Corn
Recipe Courtesy of Chef Gina Zollman Makes 14 Cups     Prep 10 Minutes     Microwave 7 1/2 Minutes Ingredients: 12 Cups Popped Corn 1 Cup Mini Pretzels 1 Cup Salted Nuts 1 Large Brown Paper Grocery Bag 1 Stick Unsalted Butter 1 Cup Packed Light-Brown Sugar 1/4 Cup Light Corn Syrup 1/2 Te[...]
October 11th, 2009 - 3:23 pm § in Dressings/ Sauces, Recipe
Caramel Sauce
From the Demo: Sauces Courtesy of Café Surfas Executive Chef Brandi Quinn Yield: About 1 ½ cups Ingredients: 1 cup sugar ½ cup water ¼ cup light corn syrup 1tsp vanilla paste 1 cup heavy cream Preparation Combine sugar, water, and corn syrup in a heavy medium saucepan. Stir over medium heat unti[...]
Caramel Clusters
From the Demo: Chocolate Tempering 101 Recipe Courtesy of Chef Tina Martinez Ingredients: 1 lb   Pecan Halves 1-1/4 Bulk Caramel 1lb    Tempered chocolate Directions: 1.      Spray medium bowl with vegetable spray. Microwave the caramel on high (100 percent until soft but not runny [...]
Salted Caramels
From the demo: Sweets for Your Sweetheart, Courtesy of Chad Wemischner Yield: 40 pieces (10 grams each) Sugar 128 g Corn Syrup 29 g Water 29 g Heavy Cream 114 g Unsalted Butter, cubed 27 g Sea Salt 1 g     Tools: Heavy Saucepan Wooden Spoon Microwavable Container Stainless Steel or other [..[...]
Ice Cream Sandwiches
From the demo: Ice Cream Sandwiches Courtesy of Gourmandise Desserts Pastry Chef/ Owner Clemence Gossett Ginger Cookies 2- 1/4 sticks butter, room temperature                      � 1- 1/4 cups powdered sugar 1 egg                              Â[...]
Valrhona Caramel and Strawberries
Recipe created by: Derek Poirier Valrhona Pastry Chef North America From our Valrhona Chocolate Demo Ingredients: 200 g milk 10 g glucose 3 gelatin leaves 340 g caramelized Valrhona Ivoire Chocolate 2 ea vanilla beans 400 g cream Method: Boil the milk and infuse the vanilla bean for approx 3 to 4 mi[...]
Lavender’s Creepy Caramel Apples and Spooky Popcorn Cluster
From our Surfas After Dark Demo: Lavender’s Spooky Recipes Creepy Caramel Apples Ingredients: 5 Ripe, Red Apples 1 lb. Soft Caramel 2 tbsp. Water 5 Wooden Skewers Preparation: Begin by washing the apples and removing their stems. Stick the wooden skewers securely into the stem end of the apple. Bo[...]
Gourmandise Desserts’ Gourmet S’mores
From our Surfas After Dark Demo: Gourmet S’mores Courtesy of Gourmandise Desserts’ Pastry Chef/ Owner Clemence Gossett Cinnamon Tart Shell 350 g butter� 150 g sugar 1 egg 450 g pastry flour 70 g almond flour� ¼ tsp cinnamon pinch of salt 1) In mixer using the paddle attachment, crea[...]