How To make Caramel Bubble Ring
3/4 cup sugar
4 teaspoons ground cinnamon
1/2 cup caramel ice cream topping
2 tablespoons maple syrup
1/3 cup chopped pecans
2 tubes refrigerated breadsticks
(11 ounces each)
1/3 cup butter or margarine :
melted
Combine the sugar and cinnamon; set aside. Combine caramel topping and maple syrup; set aside. Sprinkle half the pecans in a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. Open the tubes of breadstick dough (do not unroll). Cut each into eight slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool for 2 minutes.
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15 Cake Decoration & Plating Hacks to Impress Your Dinner Guests! So Yummy
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How to Make Glass Sugar Dome
A step-by-step tutorial video on making the superfine, glass-like edible sugar domes with cling film, as seen in my Christmas Bauble Cake, and famously in Amaury Guichon's Compass Cake. This technique was originally created by JF Deguignet. The how-to shows cooking sugar, glucose and water along with the technique and specific temperature for creating a very fine, glasslike sugar dome with cling film for desserts, cakes and pastry.
REMEMBER! This is a fiddly and tricky technique, if you're a novice, it may take quite a few attempts to get right. Precision is key, as much as practise. It took me around 20 attempts to get my first dome when first trying this technique!
Makes 5x 7cm diameter domes
Ingredients
Glucose 50g (2.5tbsp)
Sugar 100g (1/2cup)
Water 50g (3tbsp +1tsp)
Equipment
Digital thermometer (make sure it has an instant read function like this
Plastic cling wrap (I've tried a number of supermarket brands made from ldpe and all worked fine!)
Glass bowl
Plain stainless steel cutters
Small saucepan
Table spoon
Stovetop
These can be made ahead and carefully storied in a sealed container with silica beads to absorb moisture, but should be placed on a dessert close to serving.
PLEASE EXERCISE CAUTION! This technique does involve the handling of sugar above 100*C and appropriate caution should be taken. If you're a novice, I highly recommend taking care with this and having a bowl of iced water nearby, so you can dip your fingers immediately into if you were to come into contact with hot sugar to avoid harm.
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© 2020 Philip Khoury. All rights reserved
চিনির তৈরি ডেকোরেশন | Sugar Decoration for Desserts | Caramel Decoration | Sugar Garnish |Spun Sugar
সুগার/ক্যারামেল ডেকোরেশন বা সুগার গার্নিশ খুব সিম্পল কিন্তু এত সুন্দর একটা জিনিস যেটা মুহূর্তেই যেকোনো ডেসার্টের সৌন্দর্য বাড়িয়ে দেয় বহুগুন আর সৌন্দয বর্ধনের এই ডেকোরেশনস গুলো বানিয়ে নেয়া যায় শুধুমাত্র একটি উপকরণ চিনি দিয়ে। অনেক অনেক বেশি সময়( প্রায় ১ বছর ) হয়ে গেছে আপনারা এই রেসিপিটার জন্য রিকোয়েস্ট করে আসছেন আর আমিও অনেক দুঃখিত এতো বেশি সময় নিয়ে নেয়ার জন্য, আসলে করি করি করতে করতেই অনেক দেরি হয়ে গেছে। রেসিপিটা বেশ সহজ, শুধুমাত্র কয়েকবার প্র্যাক্টিস করলেই আপনারাও বানিয়ে নিতে পারবেন এই ধরণের গার্নিশগুলো আর আপনাদের পছন্দমতো যেকোনো ডেসার্টকেই সাজিয়ে পরিবেশন করতে পারবেন, যেরকমটা বিভিন্ন রেস্টুরেন্টে করে থাকে আর ডেফিনিটলি প্রশংসা পাবেন।
চিনি দিয়ে কেকের ডেকোরেশন | Sugar Decoration for Desserts | Caramel Decoration | Sugar Garnish
Sugar 1/2 cup
water 1.5 tbsp
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BLOWING THE SUGAR | Reynold Poernomo - Apple Pie
Amazing dish from Reynold Dessert King Poernomo.
The name of this dish is Apple Pie. This is Episode 25 from MasterChef Back to Win Season 12. Enjoy the Dish.
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#ReynoldPoernomo #MasterChef #ApplePie
Chocolate Croissant! #satisfying #stepbystep #madefromscratch #pastrychef #bakery #spring #chocolate
Bonbons with a golden ring design
Learn how to make bonbons with a golden ring design, right now. These bonbons are absolutely beautifull. And the best is, this bonbons with a golden ring design, are easy to do, if you follow my steps. Remember to watch all my videos on bonbons! There is a lot about deigns, tempering chocolate and cocoa butter. How to use a spray gun and much more. So before asking too many questions. Please watch my videos first. And remember to subscribe. Thank you.