What is craquelin made of?
The dough is softened bits of butter, sugar, and flour. The dough will keep for up to two months in Lees meer
How to make caramel for profiteroles?
Fabian van Tours
2025-11-21 05:28:49
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To make the salted caramel sauce, put the sugar and 6 tablespoons water into a pan over a medium-low heat and stir until the sugar dissolved. Increase the heat, bring to the boil and bubble, swirling the pan, for 3-4 minutes until you have a dark amber caramel. Remove from the heat and add the butter, cream and salt. The mixture will bubble wildly but keep whisking until it is smooth. Set aside to cool a little, but not too much or it will solidify.
Nadine Tahiri
2025-11-18 22:41:08
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To make the caramel sauce for profiteroles, pour the sugar in a pan and melt it over medium heat without stirring.
Once the caramel has a nice amber color, remove from heat.
Pour all the warm cream and then add the salted butter cut into small cubes and mix.
Put the pan over low heat and whisk briskly to smooth your caramel sauce
Pour the sauce into a glass jar and let it cool before using.
To fill the profiteroles, cut the choux in 2, insert a scoop of pear sorbet in each choux then close with the second of the choux.
Serve 2 profiteroles filled with sorbet per person and pour over 2 tablespoons of caramel sauce.
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How to caramelize choux?
Pour the sugar in a pan and melt it over medium heat without stirring. Once the caramel has a nice a Lees meer
Brian van der Ven
2025-11-07 06:03:15
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To make the filling, put the butter, golden syrup, soft brown sugar and salt into a small pan and gently heat until the sugar has dissolved. Set aside to cool to room temperature. Whip the cream with the icing sugar until it just holds its shape, then fold in the vanilla bean paste or seeds. Fold in the cooled salted caramel, then chill for 10 minutes until cold and firm.
Floris de Smit
2025-10-30 03:59:50
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Caramel is made by heating sugar, most often with water in a saucepan until the sugar dissolves and a chemical reaction takes place.
To avoid stirring caramel, try simply swirling the pan in mini circles instead of stirring it.
Using a wet pastry brush to moisten the inner edge of the pan can prevent sugar crystals forming.
Look for visual signs - the mixture should be a dark golden colour and give off a nutty toasted aroma.
If you have a sugar thermometer, it should have reached around 170C.
If you are making a runny sauce then adding cream or butter, or even water will stop the heat rising.
Chefs often fill a sink with cold icy water and dip the base of the saucepan into this to stop the cooking.
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What does craquelin mean?
Craquelin is a type of Belgian brioche that is filled with nib sugar. Sugar pieces are flavoured w Lees meer
What is craquelin in French?
The topping is called craquelin, a simple dough that’s easily put together and is a nifty little tri Lees meer