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Hey! Starting another The Moustache in The Kitchen,
and today we're going to make a recipe that is one of my biggest passions here in France.
The Moustache in The Kitchen
To prepare this recipe we'll need:
Vanilla beans, heavy cream, flower salt, trimoline, water, sugar, glucose,
some butter and oil to grease.
What do you think we're going to prepare?
Moustache: Hm... I don't know what is flower salt, trimoline, so I don't have any idea.
What is trimoline?
Is invert sugar.
Moustache: Invert sugar?
Yes.
Moustache: Invert sugar and flower salt. It's a country duet.
Today's Episode
CANDY CARAMEL
Caramel!
To start, I'm going to use a copper pan to make this recipe.
Actually, two little copper pans.
The only difference is that the copper pan distributes better the heat around the pan.
This will make that sugar melt in an equal form in the pan.
But if you don't have, it's not indispensable, you can do without the copper pan.
You already know how to cut the vanilla bean, don't you?
Moustache: Yes.
So, get to work!
All you ever wanted to know about Vanilla Beans but was afraid to ask!
And then you'll say: "Oh, Dani. But vanilla bean? Come on, it started difficult,
I don't have vanilla bean, it's expensive..."
If you don't want to use, you don't have to. I'm just adding an extra taste on my caramel.
You can do without the vanilla bean.
Moreover, this recipe is a tipically french recipe, what means it's quite complicated.
Franciele, who is one of the correspondents of ICKFD, made a recipe pretty easy for those
who are not that perfectionist. You can prepare the easiest one, I'm going to
put the link right down. You click there and go to the website, and there will be the two recipes.
And here, you're going to add 500ml heavy cream with the vanilla bean.
It's important that the heavy cream is very fat, what means: the more fat it has, better!
Just three pinches of salt.
Another thing: you don't want to use salt? You don't have to. And then you'll have a regular caramel and not
a salted caramel. I am addicted on salted caramel!
Mix the trimoline too
Lit the fire...
Mix...
Boil...
Take it out!
So, it boiled, you set the pan aside and now we're going to prepare the caramel.
For the caramel we're going to need a copper pan to distribute the heat.
And the most important is this copper pan be bigger than the quantity you'll use of ingredients,
because when the caramel gets ready and we have to add the heavy cream, this thing grows up
and makes lots of bubbles.
We're going to put 75ml water here.
375g sugar and 300g glucose.
Known as Karo, corn syrup, what you prefer. This is indispensable, it can't be honey!
But it can be Karo.
To prepare this caramel it's indispensable the use of a sugar thermometer.
When it gets in 145°C I'll take this out of fire and add the heavy cream,
and then go back to the fire again.
And while this is heating, I'm going to give you some nice tips. For example:
If you want to make your caramel with chocolate, you just add 1tbsp of chocolate 100%,
cocoa powder 100%, on the heavy cream when it's time to boil.
You take off the vanilla, take off the salt I put, add a tbsp of cocoa powder, mix it and let it boil.
Sometimes is better put a little bit more heavy cream so your caramel won't be too tough.
And there's this other caramel that I love, with confit orange, and it's basically the same thing:
on the heavy cream you cut some confit orange, the one made with orange peel,
add there and when you mix, it'll add an amazing orange taste.
And then...
Moustache: It's not confit orange, it's candied orange.
No, but it's not the candied. It's the confit.
Moustache: I don't know this one.
The confit has...
Moustache: "Do you know what is caviar? I never seen or heard, I just hear about..." (brazilian song)
It's 145°C.
You take out of the fire and add the heavy cream. It's time to help me...
Ouch, ouch, it's hot, it's hot!
Now it's time helping the person who is cooking, because that thing will grow up and will be very, very hot.
Moustache: The caramel needs a friend to be made.
It needs a little friend to help you.
Mix, mix, mix!
And then we're going to come back to fire and cook until it's 117°C.
While I mix it, Paulo will grease the broiler with a little bit of oil.
It can be any broiler, I'm using a silicone one but it can be an aluminum one, too.
You can't stop mixing the caramel until it gets 117°C.
You have to take the pan out of the fire very quick, otherwise it keeps cooking, and you'll add the cold butter.
You can mix, honey.
Very cold, 50g butter.
If you want to sell this, it's better using cocoa butter instead of normal butter.
Because it preserves the product for more time.
Mixed here, it's ready. Now we're going to put on the broiler.
Moustache: Can I lick it?
It's too hot, you'll burn yourself!
I'm doing a caramel thin because I adore it like those long candies,
kind of rectangular.
But if you want to make a thick layer it's just put on a little broiler,
and you can cut it like little squares, it's nice too.
Now you'll want to kill me. It's 24 hours!
This must wait for 24 hours to be cutted.
It means that I'll be back next day with the same clothes, to cut the caramel for you!
It's been more than a week what we made that caramel...
And I had to make another one because Paulo ate all the caramel.
For you who is not color-blind, you can see that the caramel is a little bit different.
It's with a darker colour. Yes.
I made a little bit different recipe. I took out the water and burned the sugar
to get a sharp taste of caramel. I'll put both recipes on the website for you.
Actually is the same recipe, I just took off the water and burned the caramel a little bit.
The consistency of both is the same, just the flavour will change a little.
And now, to finish it, we just have to cut the caramel, you choose the form...
I prefer a longer caramel, but you can make it like a square.
Let's see which one Paulo prefer, that is which he'll make.
A good tip is you put some oil on a knife, because it won't stick when you cut the caramel.
So, what did you think of this recipe? How many little fouets?
Moustache: Well... I actually don't even remember doing this recipe. I suspect it wasn't me.
I don't know...
We have the video images to prove! Just because it passed some time you don't know?
Moustache: How did it become caramel? Is milk, this?
Yes, we put milk with vanilla and stuff, and then we made the caramel with glucose and sugar, mixed both and...
Moustache: Did we use pan?
Yes, two...
Moustache: What is the maximum number of fouets?
Five.
Moustache: Three. Three little fouets.
For what if don't even remember what you did?
And if you liked this video, heart it and favorite it, and share on the social media!
Kisses, bye!
Say bye to everyone.
Moustache: Bye!
Bye!
Moustache: Do you think this recipe is difficult? Watch "Quickie".
But oh, do you want some popular appeal? "The Most Requested"!
"Oh, but I would like some cocktails".
So watch the "Ginger Mango"!
"Oh, but I would like a corkscrew ham and cheese."
Ok, sorry.
CANDY CARAMEL
Subtitles by the Amara.org community