Caramel Topping

10
10
Joined May 6, 2012
Dear Members,

Asking for a recipe for caramel topping as used for French vanilla slice. It doesn't set hard, nor is it sloppy, cuts cleanly, no smearing.
Thanks very much for any assistance.

Gus
 
36
18
Joined Apr 29, 2019
a caramel ganache would be non-setting, fair shelf-life but barely clean-cutting

heat cream and glucose crystal to boil, remove from heat and add orange zest and vanilla pod, allow to infuse
make a dry caramel
pass infused cream into pot, bring back to boil and emulsify in the caramel, pour combined and still hot mixture over chocolate (valhrona caramelia works well) and emulsify with spatula then immersion blender

add cubed room-temp butter to finish
 
10
10
Joined May 6, 2012
a caramel ganache would be non-setting, fair shelf-life but barely clean-cutting

heat cream and glucose crystal to boil, remove from heat and add orange zest and vanilla pod, allow to infuse
make a dry caramel
pass infused cream into pot, bring back to boil and emulsify in the caramel, pour combined and still hot mixture over chocolate (valhrona caramelia works well) and emulsify with spatula then immersion blender

add cubed room-temp butter to finish
Thank you IL. Is a dry caramel just sugar, nothing added, heated to a caramel colour ?
 
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