Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Wednesday, 21 September 2016

Sparkling Spun Sugar, The Betty's Way GBBO

 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 five of their delicious hints and tips, and week four on how to create a delicious Croquembouche.


Sparkling Spun Sugar, The Betty's Way 


Make a Mess

Create Spun Sugar in a friend's kitchen.
Why?  It's messy

Golden Syrup 

Temperature is important

It mix is too cold, the strands will be too thick.  If too hot, they will be too thin.

The ideal consistency is like warm Golden Syrup.


Stand Up Tall 

You'll need a little height to work with the sugar. (In the film, Lisa is stood on a kick stool!)

Don't make it too early, it will only last for an hour or so.

Cleaning Up 

Cleaning up can be tricky, but not if you do this:  Fill the pan with water, bring it to the boil, then tip it away.


If only washing up was so easy.

This is the final part 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 Betty's Baking Secrets.

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