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11-07-2001, 10:47 AM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Nov 2001
Posts: 154
| |  caramel glaze recipe
TIA
THE RECIPE DOES LOOK ODD, BUT IT DOES WORK WELL. I HAVE USED IT TO GLAZE CAKES & TOPS OF MOUSSE CAKES. AND IT DOES "RE-WARM" WELL
PATRICK |
11-07-2001, 11:05 PM
| | Registered User | | Join Date: Aug 2001 Location: Palos Verdes
Posts: 97
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I will try to post the photo of the cake. I have not tried to post a photo before. So here goes.I am curious Patrick does your glaze look like the one in the photo?
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You Need Degas to Make De Van Gogh |
11-07-2001, 11:42 PM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Nov 2001
Posts: 154
| |  caramel glaze recipe
OLI
HI..SORRY THE PICTURE WOULDNT DOWNLOAD ?? IT DOES LOOK LIKE A CARAMEL GLAZE..JUST A BIT DARKER THAN MOST I HAVE SEEN..
PATRICK |
11-12-2001, 11:51 AM
| | Registered User | | Join Date: Aug 2001 Location: Palos Verdes
Posts: 97
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Lets try this photo thing again.
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You Need Degas to Make De Van Gogh |
11-13-2001, 12:22 PM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Nov 2001
Posts: 154
| |  caramel glaze recipe
OLI
THE RECIPE THAT I GAVE YOU IS ALOT DARKER, BUT HERE IS A GLAZE THAT I THINK YOU ARE LOOKING FOR.
1 1/2 t GELATIN
3 OUNCES WATER
3 OUNCES SIMPLE SYRUP
1/4 C CARAMEL SAUCE
SOFTEN GELATIN IN WATER & HEAT TO DISSOLVE ..ADD REMAINING INGREDIENTS ..THIS IS FOR THE TOP OF MOUSSE CAKES ,ETC ONLY..
PATRICK |
11-13-2001, 01:57 PM
| | Registered User | | Join Date: Aug 2001 Location: Palos Verdes
Posts: 97
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Thanks. Patrick whats your formula for caramel sauce, or is it available commercially?
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You Need Degas to Make De Van Gogh |
11-13-2001, 04:27 PM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Nov 2001
Posts: 154
| |  caramel glaze recipe
OLI
HERE ARE 2 RECIPES FOR CARAMEL SAUCE. THE CARAMEL TEA SAUCE HAS A EXCELLENT FLAVOR.
CARAMEL SAUCE
1 # SUGAR
4 OUNCES WATER
1 PINT HEAVY CREAM
1 VANILLA BEAN-SPLIT
BOIL SUGAR ,WATER & BEAN TILL CARAMEL STAGE AND ADD CREAM SLOWLY. hEAT TILL DISSOLVED AND STRAIN.
CARAMEL TEA SAUCE
2 OUNCES CORN SYRUP
1 1/4 # 10X
2 CUPS HEAVY CREAM
2 OUNCES EARL GREY TEA
9 OUNCES BUTTER
BOIL CREAM AND ADD TEA, STEEP 1/2 HR. BOIL SYRUP AND ADD 1/4 OF 10X COOK OVER HIGH HEAT, STIRRING CONSTANTLY UNTIL CARMALIZED , ADD ANOTHER 1/4 OF 10X AND DO THE SAME.REPEAT UNTIL 10X IS FINISHED. ADD CREAM-TEA MIXTURE ALONG WITH THE BUTTER. COOK UNTIL DISSOLVED & STRAIN
PATRICK |
11-13-2001, 05:28 PM
| | ChefTalk Supporter Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,761
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Can you really taste the tea? |
11-13-2001, 07:42 PM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Nov 2001
Posts: 154
| | caramel glaze recipe
momoreg
Yes you can...Its a great sauce. I use this sauce in a caramel bavarian with a chocolate tea glaze..If this picture works..its the one on top..
CARAMEL TEA BAVARIAN
1 CUP CARAMEL TEA SAUCE
1/2 CUP MILK
3 t GELATIN OR 3 SHEETS
1 CUP CREAM
2 T SUGAR
3 EGG YOLKS
1 VANILLA BEAN-SPLIT
BOIL CARAMEL, MILK AND BEAN..INFUSE 30 MIN. MIX YOLKS & SUGAR AND TEMPER CARAMEL MIXTURE AND THICKEN.. STRAIN AND ADD GELATIN & COOL TO ROOM TEMP. BEAT CREAM STIFF AND FOLD IN
PATRICK |
11-13-2001, 08:43 PM
| | ChefTalk Supporter Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,761
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Sounds tasty. The pictures look nice, but they're very small. |
11-13-2001, 08:51 PM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Nov 2001
Posts: 154
| | MOMOREG
momoreg
hi..what looks small? the pictures ?
patrick |
11-14-2001, 04:40 AM
| | ChefTalk Supporter Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,761
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yes. |
11-14-2001, 06:06 AM
| | Registered User | | Join Date: Mar 2001 Location: Chicagoland
Posts: 1,755
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The photos posted fine when I looked at them....?
PJM333 how long have you been a professional pastry chef? Would you mind telling us what kind/where of work you do, just a little non-invasive bio to become more familar? I'm always curious....and hoping to learn from others. I'm delighted to see someone like yourself posting here. I hope you'll hang out for a while!
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
11-14-2001, 09:52 AM
| | Registered User Culinary Experience: Professional Pastry Chef | | Join Date: Nov 2001
Posts: 154
| | caramel glaze recipe
W.DEBORED
I HAVE BEEN COOKING FOR 20 YRS, I SWITCHED TO PASTRY FULL TIME ABOUT 7 YRS AGO AND I WORK IN A HOTEL IN MANHATTAN AS A PASTRY COOK...AT MY JOB NOW I DO ALOT OF PARTY & BRUNCH PRODUCTION.. THANKS FOR ASKING
PATRICK |
11-14-2001, 11:10 AM
| | ChefTalk Supporter Culinary Experience: Professional Pastry Chef | | Join Date: Mar 2000 Location: norwalk, CT USA
Posts: 3,761
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hmmm...I wonder why they came out so tiny on my screen...?
Anyway, W., I met Patrick over 20 years ago!! I hope he sticks around here too! | | |
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