The art of french pastry phần 137

reaches that stage there is no way to hide the burned flavor The wet method used in this recipe involves making caramel with water, corn syrup, and sugar It is easier to control and I hope that after you master it, your fear of making caramel will be gone But I will have to ask you for the unthinkable: patience As in most pastry recipes, patience is key Like my students, you will struggle with an urge to stir the syrup, but you must resist this urge; if you stir it the sugar will crystallize and your caramel will seize— that is, it will suddenly harden Just let the sugar do its thing and it will reach the right temperature without crystallizing If you take your time you can make this caramel in 10 minutes; otherwise it could take an hour and be accompanied by a lot of frustration BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 medium stainless steel saucepan 1 high-heat rubber spatula 1 pastry brush 1 large bowl that your saucepan can sit in 1 digital thermometer 1 wire rack >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS You can control the ... otherwise it could take an hour and be accompanied by a lot of frustration BEFORE YOU BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to... 1 pastry brush 1 large bowl that your saucepan can sit in 1 digital thermometer 1 wire rack >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS You can control the. ..in most pastry recipes, patience is key Like my students, you will struggle with an urge to stir the syrup, but you must resist this urge; if you stir it the sugar will crystallize and