How do you create a sweet, gourmet garnish to elevate your dessert? And how do you master the process of making the perfect caramel?
Chef Jenni, Master Pâtissier at Le Cordon Bleu Adelaide, has given us a quick look into her top three hacks for those interested in improving their pastry techniques.
Have you ever wondered how a recipe which uses just two ingredients, sugar and water, can have the potential to go so wrong?
Chef Jenni showed us her trick to stop crystallisation forming when making a ‘wet’ caramel. In the demonstration below, she has made a caramel using 500g sugar and 100g water.
As the caramel is cooking, lightly wash down the sides with water using a pastry brush.
The water will run into the syrup and stop any crystallisation from forming, which can be caused by stirring or impurities in the sugar or the pan.
After you have mastered the perfect caramel, you can create a stunning dessert garnish by dipping hazelnuts into the caramel using the following technique. This garnish is an artistic take on classic caramel-coated hazelnuts, and a simple yet elegant finishing touch to a showstopping dessert.
Glazing can be messy business. From chocolate ganache to mirror glazes, there is a lot of excess mixture which can be wasted when perfecting the finishing touches of a glazed dessert.
In order to ‘catch’ the excess glaze, you can minimise waste in just a few simple steps!
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