Practicing pastry specialist. Finished course “Cakes and individual cakes” at the International School of Pastry Olivier Bajard (France). Attended classes by Nina Tarasova, Tatiana Verbitskaya, Patrick Casula, Quentin Bailly, Hans Ovando, Ekaterina Swarovskaya, Andrei Kanakin, Olga Van Jung and others.
Chef-instructor at the “Coup de Coeur Pastry Studio”
Salted caramel (Subtitles)
Techniques and secrets of cooking salty caramel
Author
Ekaterina Kurbatova
Course/lesson composition
Salted caramel
13:12
Making dry caramel
00:14
Warming up cream
02:02
Mixing butter in
08:02
Description
In this lesson we focus on the main points of cooking soft creamy caramel. Understanding of methods of cooking will help you to avoid mistakes and safe time.
Caramel is a perfect match with Belgian waffles, pancakes, ice cream, as macarons filling, or you can use it as an ingredient for desserts.
Caramel is a perfect match with Belgian waffles, pancakes, ice cream, as macarons filling, or you can use it as an ingredient for desserts.
What says our students
Супер просто
Спасибо за урок, все доступно. Карамель съели с огромным удовольствием
Thank you for the recipe!
What is necessary
Inventory
- Pot with a heavy base
- Heat resistant spatula
- Hand blender
- Scales
Ingredients
- Cristal sugar
- Cream 33%
- Butter 82%
- Vanilla bean
- Salt
- Gelatin
Salted caramel (Subtitles)
- Duration: 13:12
- Level: Light