Versatile sweet goodness: Caramel recipes that would make you slurp!- The
Bloom gelatin in cold water and keep aside.
Caramelise the sugar and glucose.
Make a slurry of corn flour and cream and pour into the caramel while whisking.
In a jug containing the chopped chocolate, pour the caramel once its cooled down and mix.
Add the gelatin and blend till uniform.
ASSEMBLY
Pour over the demoulded frozen mousse and place the glazed mousse over the crunch layer on the tart.
Garnish with spun sugar, candied hazelnut and gold leaf.
By Chef Ashwini Ragavendar, Theory Cafe
HYDERABAD: Guess which versatile confection adds delicious, creamy flavour to desserts, pastries, and candies? Yes caramel, which bakers and pastry chefs use to make a variety of desserts either as a featured ingredient, flavouring, or topping. Unlike other desserts, caramel is prepared with utmost delicacy and has become a good source of vitamins, minerals and cholesterol. So if you need some sort of refuelling here are some pleasing recipes which would make you slurp.Hazelnut RingIngredients:HAZELNUT AND CARAMEL MOUSSE Gelatin mass 24g | Dulce chocolate 230g| Elle & Vire Cream 240g | Hazelnut praline paste 50g | Egg yolk 50g | Milk 100g | Sugar 20gMethod: In a double boiler, whisk together egg yolks, sugar and milk . Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil). Remove from heat; whisk in melted chocolate and gelatin mass. Strain into a bowl; chill until cool.Then Fold In whipped Cream.googletag.cmd.push(function() {googletag.display('div-gpt-ad-8052921-2'); });CARAMEL GLAZE IngredientsSugar 430g | Cream 350g | Water 40g | Corn flour 12g | Gelatin mass 90g | Gold chocolate 60gMethod: Start by making the caramel. Heat the sugar in a medium saucepan, stirring every so often until the sugar begins to melt and forms a beautiful amber colour. Give the sugar a quick stir and deglaze by quickly stirring in the water. Be careful at this step because the reaction can be violent. Make a slurry of the corn starch with about an equal volume of water. Quickly stir this into the caramel-water and bring to a boil. Then add the heavy cream. Strain the mixture and pour it over the chocolate and bloomed gelatin . Blend the mixture and strain it once again Cool this mixture to 85F (29C).HAZELNUT DACQUOISE IngredientsAlmond flour 70g | Hazelnut powder 70g | Flour30g |Icing sugar 120g | Egg white 150g | Sugar 68gMethod: In a whisking bowl whip egg white and sugar till soft peak. Mix all the dry ingredients together and then fold with the whipped egg white mixture. Bake at 180 degree for 10 minDessert assembling In a silicon mould pipe the mousse till half way Place hazelnut dacquoise in the centre and then pipe the mousse mixture and place the dacquoise again Freeze it over night Remove from the mould and then place it in a wire rack Pour over the caramel glaze and garnish it with chopped hazelnut By Chef Deepa Reddy, Fonce ChocolatierSpiked Spiced Caramel NestTART BASEINGREDIENTSFlour 600g | Butter 400g |Icing sugar 200g|Cream 50gMETHOD Combine cold butter with the sifted dry ingredients and add cold cream and mix. Flatten. Chill for 30 minutes. Sheet it. Make the tart base. Blind bake at 160 for 20 minutes or till the desired colour is achieved.CARAMEL SAUCEINGREDIENTSSugar 200g | Glucose 50g | Salt 4g | Cream 200g | Butter 120g |Ginger powder 10g | Freshly grated ginger 50gMETHOD Cook sugar and glucose till you get a caramel of desired colour. Add butter and emulsify. Add hot cream and mix well. Add salt, ginger powder and grated ginger in the end. Mix well.ASSEMBLY Pipe the thickened caramel sauce and freeze.COOKIEINGREDIENTSButter 170g | Brown sugar 100g |Sugar 90g| Eggs 100gVanilla 10g | Flour 400g | Baking soda 6g | Dark chocolate chips 300gMETHOD Cream butter and both the sugars till fluffy. Add the eggs and vanilla, and cream further. Add the sifted dry ingredients with the choco chips in parts and combine. Chill.ASSEMBLY Take a portion of the cookie dough and place inside the tart. Add the frozen caramel centre. Place another portion of cookie dough and seal. Bake for 8 to 9 minutes at 150 and cool. Pipe a layer of the spiced caramel over this. Freeze.DARK CHOCOLATE NUTTY GLAZEINGREDIENTSChopped roasted nuts 10g |Cocoa butter 10g|Dark chocolate 90gMETHOD Melt the chocolate and cocoa butter together and add the roasted nuts.ASSEMBLY Dip the frozen tart base into this and chill to set.CARAMELISED WHITE CHOCOLATE CRUNCHINGREDIENTSWhite chocolate 30g |Feuilletine crunch 20gMETHOD Melt the white chocolate, caramelise it by heating it at regular intervals and stirring it. Add the Feuilletine crunch to it, mix well. Spread between 2 baking sheets and roll into a thin sheet. Freeze.ASSEMBLY Cut out a circle of this and place over the cookie-caramel-tart baseHAZELNUT PRALINE MOUSSE CENTREINGREDIENTSSugar 100g |Roasted hazelnuts 175g |Whipped cream 200gMETHOD Caramelise sugar till the desired colour is achieved. Add roasted hazelnuts to it and mix well. Cool on a silmat. Grind it till its a fine paste.ASSEMBLY Take 1 part of this paste and 2 parts of whipped cream and mix well. Set it in the silicone mould and freeze.CARAMELISED WHITE CHOCOLATE MASCARPONE MOUSSEINGREDIENTSCaramelised white chocolate 100g|Mascarpone cheese70g|Whipped cream 200g|METHOD Melt white chocolate and add the Mascarpone to it. Mix well. Mix this mixture into the whipped cream and fold till uniform.ASSEMBLY Pipe this mousse mixture into moulds and place the hazelnut praline mousse centre into this and pipe some more Mascarpone mousse into it and set.CARAMEL GLAZEINGREDIENTSSugar 100g| Glucose 20g |Cream 90g|Corn flour 10g|Gelatin 2g|Chocolate 20gMETHOD Bloom gelatin in cold water and keep aside. Caramelise the sugar and glucose. Make a slurry of corn flour and cream and pour into the caramel while whisking. In a jug containing the chopped chocolate, pour the caramel once its cooled down and mix. Add the gelatin and blend till uniform.ASSEMBLY Pour over the demoulded frozen mousse and place the glazed mousse over the crunch layer on the tart. Garnish with spun sugar, candied hazelnut and gold leaf. By Chef Ashwini Ragavendar, Theory Cafe
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Saturday, April 8, 2023 at 6:17 am