Looking for a Donut Caramel Glaze Recipe...

Discussion in 'Pastries & Baking' started by piebird13, Mar 9, 2011.

  1. piebird13

    piebird13

    Messages:
    33
    Likes Received:
    10
    Exp:
    Just Graduated From Culinary School
    In a few days I'm going to make Maple Custard filled Cream Puffs and would like to dip the tops in a Caramel Glaze, similar to the type found on donuts.  Does anyone have a solid recipe?  I have one for a Caramel sauce but I think it won't hold it's shape.  Could I add Powdered Sugar to it for strength?
     
  2. panini

    panini

    Messages:
    5,167
    Likes Received:
    282
    Exp:
    Owner/Operator
    I think a poured fondant flavored with maple compound/essence/flavoring will work fine. or caramel flavor.

    If you're looking for a straight caramel just use less cream.

    pan
     
  3. chefbillyb

    chefbillyb

    Messages:
    2,069
    Likes Received:
    408
    Exp:
    Professional Chef
    Think of a glaze having more water and lets it cover over the entire donut, like a "glazed Donut" thin, able to flow over the product being covered. A icing has less water making it more like a frosting feel, you put it on, it stays put. I would make something in between a Icing and a glaze using water and powdered sugar and caramel flavor & color....................ChefbillyB
     
  4. piebird13

    piebird13

    Messages:
    33
    Likes Received:
    10
    Exp:
    Just Graduated From Culinary School
    I made a pint of Traditional Caramel Sauce (butter & cream brought to a sculled and then combined with browned granulated sugar in water). Hot it runs smooth and when it sets it holds pretty well (tart example: http://www.doubledangercomics.com/ChocoCarm.jpg) but I feel it might be too translucent, too Caramel Apple'ie.

    [​IMG]

    Let's say that the Traditional Caramel Sauce is my Caramel Component, what can I add to make it more like a Donut Glaze?