Caramel glaze

Ooh, well techniquely you could use hard kraft style carmels if your apricot thins out the carmel enough. Ice cream style carmel also might work depending on which brand of carmel and how much apricot your using. I personally wouldn't really do either (maybe if I saw your recipe that would make things clearer), but I'd make my own simple carmel glaze or carmel frosting. If your putting this over a brownie purchased carmels are fine, but over a cake you'll have a much harder time.


The best way to help you is if you could post your recipe. Does it call for purchased carmel or are you trying to short cut a step and substitute purchased carmels in it's place?

Doesn't sound like a shortcut--unwrapping each little caramel.
Might as well make your own.

I don't have that book oli, but it does give you the recipe for the carmel for the bavarain, correct? If so I would assume you'd be using the same carmel from the bavarian (either the recipe for the bavarian includes this extra amount of carmel or make the recipe x2 so you have enough for your glaze also).

It sounded strange at first to use a heavy carmel on a cake when you asked about purchased carmels. From what you posted it's mostly an apricot glaze with carmel in it. It's probably not going to thicken it much with those proportions but it will add a little more interest to the purchased apricot. You'd just heat (or not) the two together and cool before appling that as a glaze to your cake.

P.S. That's alot of glaze for one cake, what's that about?

Try it if you want to learn the orginal recipe. Personally it's not appealing to me, I'd go with a different frosting or brown sugar glaze that's not going to be as sticky and thin.

Yes, the quantities you posted are for 2 cakes (not 4). 40 servings would only be from 2 cakes American style. Although French recipes use much smaller rings in width and height then Americans do. So unforunately it could be 4 cakes with 10 servings each. Don't worry it will work either way. I would make 2 9" tortes and follow the written instructions, if you have any extras keep it to the side as left-overs (but you won't).

The cost difference between making one or two cakes from this recipe is pennys. If I was you I'd make the full recipe and assemble each differently to play with it. Don't forget you can definately freeze your finished second cake for later! (But don't put nuts IN it if your holding it over time, only on top fresh if desired)


I was right about the consistancy of the carmel glaze it's meant to be thin since it's on top of mousse. Basicly its just to finish off the look of the mousse and possibly brush over your lady fingers once the torte is unmolded.

The way the recipe is written implys that there is a master section of recipes somewhere in your book. In current French professional pastry books it's in the back 20 pages or so of books. And from that section you'll find the recipes and procedures for making your carmel, meringue simple syrup and lady fingers. If there isn't a designated area for recipes then you page back thru prior recipes and find your recipes and proceedures (usually there's a reference to what page it's on).

Did I help? Any other questions?

I like the flavor combos in this torte. There are tons of ways to play with this and or embelish it too. 2 little things I'd change....I'd get rid of the nuts and either used grated chocolate in it's place or use a chocolate glaze on top of the carmel mousse instead of the carmel glaze......I'd also use a plain geniose instead of the coffee one....my two cents ;)

Oops, I just re-read your last post Oli where you wrote the size of the ring molds. I don't know metric measuring at all, I wing it when working in cake rings (I usually am doubling these recipes so I have plenty to work with, then freezing extras) from French pastry books.

I can't translate the size exactly, I bet someone else knows, though? But I'm certain the recipe you posted is enough quantity for 2 9" tortes. It's like all recipes... you could assemble this recipe in individual ring molds if you wanted. You just follow the proportions.

Sorry I must not have written things clearly enough. The recipe for the glaze you posted (7 oz.carmel & 35 oz.apricot), the techinque you didn't, that's what you meant? The techinque is just mix together either hot or cool, there is not another way to make it unless you introduce other ingredients. You could boil it for a while etc...but nothing really will change. Just mix the two together at any temp., anyway.

Did you find the recipe for the carmel, ladyfingers, etc...?

caramel glaze recipe

OLI
HERE IS A RECIPE I USE AT WORK..IT DOES HAVE CHOCOLATE IN IT THOUGH

9 OZ SUGAR
2 # HEAVY CREAM
7 OZ GLUCOSE
2 OZ BUTTER
4 1/2 OZ MILK CHOC OR SEMI SWEET
8 GELATIN SHEETS- SOAKED AND DRAINED
CARMALIZE SUGAR AND GLOCOSE ADD CREAM AND BUTTER AND DISSOLVE AND CHOCOLATE AND GELATIN AND STRAIN.

PATRICK

HI pjm,
Glad you found cheftalk okay!!;)

pjm333, I'm not familar with what you posted, would you explain it a little?

I've never seen gelatin added with carmel and chocolate with-out making it a mousse. There seems like alot of cream to thin your carmel, then the chocolate and gelatin bind it. What's the advantage/what's is its' consistany, use and re-warming? What items do you put this on?


TIA

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

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

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

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

Can you really taste the tea?

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

Sounds tasty. The pictures look nice, but they're very small.

MOMOREG

momoreg
hi..what looks small? the pictures ?

patrick

yes.

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!

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

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!