Download Sugar Baby: Confections, Candies, Cakes, & Other Delicious by Gesine Bullock-Prado PDF

By Gesine Bullock-Prado

Cookbooks with recipes for baking with sugar (in the oven), proceed to most sensible the bestseller lists. And but, not anyone has got down to do a cookbook with recipes on cooking with sugar (on the stovetop)--until now. In Sugar Baby, Gesine Bullock-Prado bargains completely unintimidating step by step recommendation; the best directions; recipes for sweet, confections, and treats that combine stovetop paintings into accomplished muffins; and a hilarious voice. equipped via temperature and chemical levels, listed below are greater than a hundred recipes for lollipops, caramel, rock sweet, chocolate mousse, macarons, marshmallows, pudding pops, truffles, and masses extra. Sugar Baby will fulfill even the main difficult candy tooth.

Praise for Sugar Baby:

"Got a candy teeth? Bakery proprietor Gesine Bullock-Prado's new cookbook, Sugar Baby, will tuition you in every thing from rock sweet to puff pastries. And Bullock-Prado --who has spent loads of time within the kitchen along with her actress sister, Sandra-- makes it glance easy."
-Ladies domestic Journal

“Truly, at her center, she like Dorie Greenspan or Rose Levy Beranbaum, is a dessert evangelist.” —Examiner.com

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Extra resources for Sugar Baby: Confections, Candies, Cakes, & Other Delicious Recipes for Cooking with Sugar

Example text

While you wait, you can daydream about what you want to create with your gorgeous pastry cream. ) Once your pastry cream is cool, you’ll notice that it’s considerably thicker than when you saw it last. This is normal. Pastry cream keeps for about 2 days in the refrigerator. Options! OPTION 1: FLAVORS Pastry cream is unbelievable in its natural state. It’s a damn shame to mess with it—but I do! For an Asian-inspired delicacy, add 4 tablespoons (12 g) matcha (powdered green tea) just after you’ve sieved the stuff and right before you give it a final stir.

Most often the thickening begins in earnest at the edges of the pan; get to that thickening portion with your whisk and stir it into the thinner portion. Once the pastry cream has thickened enough to coat the back of a spoon and then some—it should be the consistency of mayonnaise—take the saucier off the heat and pour the pastry cream through the sieve into a clean bowl. (You may get lucky and have smooth and luscious pastry cream—if so, feel free to forego the sieving. ) Use a rubber spatula to speed the process along by pressing the pastry cream through the sieve.

Bake for 30 to 40 minutes, until set. Remove from the oven and allow to cool completely at room temperature. You can keep the ramekins in the water bath—they will cool more slowly, but it’s safer than pulling hot ramekins from scalding water with clunky oven mitts. Transfer the ramekins to the refrigerator to chill for several hours. To unmold the crème caramel, slowly and evenly run a very thin paring knife along the inside edge of each ramekin, keeping the knife flat against the edge to keep from cutting into the custard.

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