Caramel glaze or caramel-chocolate mirror glaze is used to cover caramel cakes and pastries with caramel.
Here is one basic recipe for its preparation which you can always use for your caramel cakes.
The caramel glaze is quite simple to make and for its preparation you will need the following ingredients:
Ingredients for caramel glaze:
3.5 oz (100 g) sugar;
1.7 oz (50 g) butter;
2/3 cup (150 ml) liquid cream, preferably no less than 30%;
1 tablespoon powdered sugar;
1/2 tsp. vanilla
This list of products is enough to get the original caramel glaze.
Start the recipe by preparing the proportions of all products. You can use ingredients such as brown cane sugar and plain white sugar. To prepare the glaze, melt the butter in a pot and add the cream and stir thoroughly so that the mixture is even and smooth.
The sugar is placed in a pot with a non-stick coating. Place over medium heat and caramelize until light caramel. The sugar is not stirred, and the pot is just shaken.
Liquid cream and butter are added to the caramel. Return to the stove and cook over low heat until the caramel is completely dissolved.
After 2-3 minutes of smoothing out the glaze, remove the mixture from the stove and add 1/2 tablespoon of powdered sugar. Allow the mixture to cool slightly and add the remaining vanilla powder.
That is all. The caramel is ready.
The optimal temperature for the application on a biscuit base is about 27-20 degrees.
Some chefs add gelatin to the sweet mixture, but experienced culinary experts do not.
Experiment with other dairy products, with spices - the variety of cooking methods are so wide that in any case you will find the method that is most convenient for you and the one that you find to be the most tasty.
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