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Praline topping for cheesecake?

post #1 of 5
Thread Starter 

I figured it would be good to ask here since most everyone that replies has first hand knowledge. I have made many cheesecakes before but this year I said what the heck and signed up to make a pumpkin cheesecake with a pecan praline topping. I know that to make a basic caramel you can use the ratio for simple syrup and reduce it down, but I have no experience with this. I've read everything from butter to butter milk being used so I was hoping to describe the consistency and see if you guys have suggestions.

 

I DO NOT want a hard chew, I'm looking for something closer to a syrup but I don't know how that translates into the process. Actually here's a good picture of what I imagined when I thought about doing this.

 

 

Could anyone give me recommendations on how to achieve that consistency? My completely inexperienced approach would be to make a simple syrup and reduce it down until I got caramel, then turn the heat off and whisk in a little heated cream until I got to where I wanted to be.. is that a good approach?

post #2 of 5

Hi East Shores.  

To me that looks like caramel sauce with pecans in it.  I would treat it as such.

Quote:

 turn the heat off and whisk in a little heated cream until I got to where I wanted to be.. is that a good approach?

 

That's a good approach to reach the consistency you desire.  But don't start with a simple syrup; you'd be adding all that water just to cook it all off again.

Here is a good explanation of sugar cooking: http://theyankeechef.blogspot.com/2012/09/stages-of-boiled-sugarand-more.html  

And here is a short and sweet video of how to make caramel quickly with out any water: http://www.youtube.com/watch?v=-M66tV_lF3I  (just mute it and pay attention to how he treats the sugar in the pan)  

 

A few points:

Make the caramel in a large heavy bottom pot - adding cream to hot sugar makes a rapid expansion of hot sticky bubbles.  Remember that the sauce will be thinner when hot.  The quality of butter and cream you use will make a big difference so get the good stuff.  The marrow of one vanilla bean will throw it over the top :-)  

post #3 of 5
Thread Starter 

Thanks so much for the feedback. I didn't even think about the mechanics of adding water only to cook it off! Great info!

post #4 of 5
Thread Starter 

Coup-de-Feu, Just wanted to let you know things turned out great. I put the raw sugar into the pan just like the video and that worked perfectly. I used unsalted butter and cream. Thanks for the tip on using a large pan, the cream even though I had heated it did just as you said. The end result was perfect! The sauce was creamy and fluid even after being chilled. Here's a shot of the finished product.

 

1000

post #5 of 5

Right on!  That looks good.

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