How to Make Different Spun Sugar Decorations/ Garnishes.
Recipe on how to make multiple different spun sugar decorations. Beautiful garnish for desserts.
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How to make soft caramel candies | Homemade Cow Tales
Let's make soft caramel candies! I hope that other people know what these are and I'm not showing my age too much but I am make ing homemade cow tales today. Sidenote, did you guys know that they were cow tales not cow tails? Like Tales like a story and not tails like the body part. I don't know I have always my whole life, called them cow tails and I guess never looked at the packaging. Mandela Effect strikes again I guess. But anyways for anyone who is not a 90's kid or older, and has no clue what I'm talking about, a cow tale is a chewy caramel candy that is coated on the outside with powdered sugar and filled in the center with sweet vanilla cream. They are absolutely delicious and quite easy and fun to make. There are just a few things you need to know along the way to make these right. So let me show you step by step how I did it. So let's get started.
Ingredients
Caramel
1 1/2 Cups of Granulated Sugar
1 Cup of Heavy Cream (Divided)
1/2 of a Cup of Corn Syrup
2 TBSP of Unsalted Butter
1/4 of a TSP of Salt
Vanilla Cream
1/2 of a Cup of Vegetable Shortening
1 1/2 Cups of Powdered Sugar. (more for dusting you work surface)
1 TSP of Vanilla Extract
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Caramel Sauce -
Last Weeks Video -
Timecodes
Intro 0:00 -0:09
Making Caramel 0:13 - 4:43
Thermometer Method 2:03 - 3:30
Touch Method 3:30 - 4:41
Preparing the Pan 4:41 - 5:41
How To Clean The Pot 5:41 -6:04
Making The Filling 6:04 - 6:33
Assemble 6:33 - 10:02
Conclusion 10:02 -10:37
End Cards 10:37 - 10:57
Products That I Used -
Adjustable Measuring Cup -
Cutting Boards -
Piping Bags -
Pastry Brush -
Rolling Pin -
Playlists
Does It Work -
Other Desserts -
No-Bake Cheesecake -
Holiday Cheesecake -
Girl Scout Cookie Cheesecake -
Cheesecake Crusts -
Cheesecake Toppings -
Cheesecake Recipes -
Basics -
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Comment faire un dôme en sucre
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Pour 1 dôme en sucre
INGRÉDIENTS:
Pour le sucre cuit
– 40 g d'eau
– 80 g de sucre
– 40 g de glucose
ÉTAPES:
1) Entourez votre bol de minimum 3 couches de film plastique. Il est important que le film plastique soit résistant à la chaleur du sucre cuit. J'en ai utilisé un pouvant aller au micro-ondes. Etendez bien chaque couche de film pour qu’aucun pli n’apparaisse et que la surface soit bien lisse.
2) Pour le sucre cuit, mettez l'eau, le sucre et le glucose dans un poêlon. Montez le sucre cuit à 150°C, pas plus. Attendez qu'il redescende vers les 115°C avant de l'utiliser. Il sera plus facile à travailler et aura eu le temps de débuller.
3) Graissez le moule que vous utilisez avec un peu d'huile. Ce qui facilitera le démoulage du dôme. J'utilise ici un cercle à entremets de 14 cm de diamètre.
4) Versez la bonne quantité de sucre cuit au milieu du film plastique. Ni trop, ni trop peu. Referez vous à la vidéo. C'est en essayant que vous arriverez à estimer la bonne quantité.
5) Sans tarder, appliquez une pression sur le cercle à entremets et le dôme va se former petit à petit. N'ayez pas peur d'appuyer fort, si le film est résistant il n'y a aucun problème. N'oubliez pas de protéger vos mains contre la chaleur du sucre cuit. Maintenez la pression jusqu'au refroidissement du dôme en sucre. Je soufflais dessus pour accélérer le processus. Si vous avez un ventilateur, je crois que c'est une bonne idée de l'utiliser.
6) Récupérez le dôme en sucre, retirez le film plastique et démoulez. Allez y délicatement pour ne pas casser le dôme, poussez de tous les côtés en même temps.
7) Décorez votre gâteau ????
Musique : Maxzwell - Darlin
NO BAKE, NO STEAM, EGGLESS CARAMEL PUDDING RECIPE | EASY CARAMEL PUDDING AT HOME | EGGLESS PUDDING
Episode 15 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨
Bringing to you a no-bake, no-steam and eggless caramel pudding recipe, because sometimes all you need is simplest of desserts to bring you joy ????????????
Made with only 4 ingredients this melt in mouth pudding is the perfect way to beat mid-week blues ????????????????
Ingredients:
✨2 tbsp sugar
✨1 tbsp water
✨1/4 tsp vinegar
Custard
✨1/2 cup + 2tbsp milk
✨1 tbsp sugar
✨1 tbsp custard powder
Method
1. Add sugar, water and vinegar in a pan and heat without stirring till a nice amber coloured caramel is achieved.
2. Carefully pour the caramel into a ramekin.
3. While the caramel cools, combine milk, sugar and custard powder in a saucepan set over medium heat and whisk continuously so no lumps form. Continue cooking the custard and remove from heat once it starts to thicken.
4. Pour the custard on top of the caramel and let it chill in the refrigerator for at least 4 hours or until the pudding sets completely.
5. Once the custard is set, demould it carefully on a plate and enjoy!
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Caramel Spiral Sugar Decoration - Dished #Shorts
On today's Dished #shorts we're making Caramel Spiral Sugar Decoration
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If you love this how to make Caramel Spiral Sugar Decoration for desserts, let us know what you think in the comments below! #dished #caramel #garnish
Ingredients for making sugar decorations for desserts:
1/2 cup of sugar
Non stick cooking spray
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Caramel Pecan Cinnamon Rolls!! Homemade Sticky Buns Recipe
Learn how to make these amazing homemade caramel pecan sticky buns!! Soft and light cinnamon rolls covered in a sticky and gooey caramel sauce and loaded with pecans. It doesn't get any better than this!!
What you'll need:
for the dough:
1/2 cup granulated sugar (110g*)
1 cup milk (240ml*)
2 tsp active dry yeast
5 Tbsp butter, softened (150g*)
2 large eggs
1 tsp salt
4 cups all-purpose flour (600g*)
for the filling:
1 cup packed light brown sugar (175g*)
2 Tbsp ground cinnamon
for the caramel sauce:
6 Tbsp butter (85g*)
1 1/4 cups packed light brown sugar (220g*)
3 Tbsp heavy cream
1 tsp vanilla extract
1 cup pecans (110g*)
*Please note that these are guesstimated amounts based on online converters. I do not use weight measurements so I cannot guarantee the accuracy of these amounts. As always, I recommend anyone that uses weights to buy a set of American measuring tools to use for American recipes since there are so many variables in converting a recipe. They will pay for themselves in just one mis-converted and ruined recipe in wasted ingredients.
Enjoy!
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