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Tuesday, 13 September 2016

Cracking Caramel - Betty's Way part 3 GBBO Special

 photo Bettys Baking Secrets ident_zpsswblamou.jpg

Its now Great British Bake Off Season here in the UK, and in honor of that each week Betty's will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book! Here is week four of their delicious hints and tips, and week three on how to create a delicious Croquembouche.
Cracking Caramel, the Bettys way

INGREDIENTS (makes approximately 300ml)
75ml water
145g caster sugar
60g glucose syrup

1. Place the ingredients in a small, heavy base saucepan and set over a medium heat.

2. Stir with a wooden spoon until the sugar has dissolved and then increase the heat to bring up to the boil. Do not stir anymore.

3. Brush the sides of the pan using a wet pastry brush to prevent grains of sugar getting stuck to the side of the pan. The grains of sugar may crystallize the syrup.

4. Boil until the syrup turns a light golden colour and stop the cooking process by briefly plunging the pan into a bowl of very cold water. Do take care as this is a dangerous process. The caramel is ready to use. If the caramel cools down and sets, place over a gentle heat to melt. 

Notes in the Margins

Cracking Caramel

Your heavy base pan must be immaculately clean.
Keep some hanging water in the pan so the caramel doesn’t burn.
Use your finger to stir the sugar – create the texture of ‘wet sand’.

The glucose is a vital ingredient.
It keeps the spun sugar flexible later on.
 Pick up the glucose with a wet hand so it doesn’t stick. Do this off the heat.
Once you introduce the caramel to the heat, don’t stir it - swirl.

You’ll see it go to a blonde caramel with a hint of colour.
Watch for it turning to a honeycomb, golden blonde – then remove from the heat.
Be careful – caramel is red hot! Let the choux touch the sugar – not your finger.

This is part three of our series about how to create a Croquembouche. Find out how to create spun sugar to decorate your masterpiece in next week’s episode of Bettys Baking Secrets. 

For nearly 100 years, people have been flocking to Yorkshire for a taste of Bettys. Bettys was founded by Frederick Belmont, a Swiss baker and confectioner who came to England in search of opportunities to develop his craft skills. He opened his first Café Tea Rooms in Harrogate in 1919 and named it 'Bettys'. The reason why remains a mystery to this day.

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