Page 70 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented
P. 70

Caramel



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                      ,      128)                                   (
                                                   ,      153).


                Clear Caramel for Glazing



                Makes approximately 1 cup ( 240 ml)


                 sugar        1 cup        200 g

                 lemon        1 squirt
                 juice


                1
                . Stir together the sugar, ⅓ cup (75 ml) water, and the lemon juice in
                  a heavy saucepan over medium-low heat until the sugar has
                  completely melted. Brush the sides of the pan down with a

                  dampened pastry brush to get rid of any errant sugar crystals.
                  These crystals have a habit of jumping into the sugar syrup and
                  sparking a crystallization process that essentially turns your sugar
                  into a strange rock candy cavern and ruins your pot.

                2
                . Stop stirring, increase the heat to high, and cook the sugar until it
                  turns a medium-light amber. Take it off the heat—the caramel will
                  continue to cook and darken.


                Soft Caramel Filling



                Makes approximately 2 cups ( 480 ml)
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