All posts tagged: Caramel

Gastronomicom Week Six: Entremets Week

Guess who has another test in pastry this week? *inserts hysterical laughter* Yeah, its me. And before that, each day will hopefully see the completion of one entire entremets. The one recipe that isn’t able to be made within one class time is the inverted puff pastry–which needs two days to rest in the fridge–so we started off our week by gathering the ingredients for that recipe as well as for the rest of the recipes for todays Strawberry Entremets. Much like with plated dessert week, each team of two people was in charge of one recipe which would later be added to the larger, complete cake. My lovely partner and I were in charge of the Vanilla Biscuit–which smelled like absolute heaven! The recipe originally called for vanilla beans, but instead we used a really good quality vanilla extract. And let me tell you, it was liberally added to the biscuit. I kind of wanted to stick my face into the bowl directly, but I refrained. After the biscuit was completed, we went table to table …

Caramel Macaron Cake

I have no words to describe how happy I am with this cake. Macarons = Perfect. Caramel = Perfect. Butter Cake = Perfect. Cream Cheese Frosting = Perfect. Overall Design = Perfect. Just everything is perfect. And so far social media has agreed with me– I have never gotten more likes on Instagram than I have within this cake! I’ve always adored the look of cakes that are topped with macarons, so I’m not sure why it took until now for me to make one…. But seriously, the doors of creativity have been opened. And there is no going back. I am sensing many more macaron topped cakes in my future. The macarons come from a recipe by Sally’s Baking Addiction that I blogged about recently, the Butter Cake is from Miette’s cookbook, and the frosting is adapted from La Peche Fraiche. The combination and styling was from my own imagination, since I think everything should be a caramel-white-chocolate-butter explosion lightly dusted in cinnamon. Here is a short video of me putting together the cake (ignore the part …

Caramel Cinnamon Macarons

Why have I not been making macarons every week of my life?! Who knew such a seemingly innocent and reputedly challenging dessert would be so simple to make…and so delicious!? I have always loved macarons, as is evident by my undying love for pastry chefs like Pierre Herme and Sadaharu Aoki and the Laduree macaron keychain on my purse. But I have for some reason only made them once in my life–I mostly just dream about them from afar and flock to the aforementioned pastry shops as soon as I step foot in a city big enough to have them. So I made macarons because I thought it would be a good way to challenge myself (and to calm my need to eat them until I make it to Paris this March). And what resulted was completely life changing, because now I am going to make macarons on a regular basis, in every flavor a person can possibly imagine….and also put them on every other dessert that is physically capable of holding a macaron. I …

Caramels Flavored with Tea

I make friends by bribing them into liking me via food. How do you do that when you aren’t on the same continent as them? Well by mailing them sugar of course. While I wold love to send my cakes all over the world, for now I have been sticking to caramels, as they stay fresh for a long time and they travel without becoming mutilated in a mailer envelope. I first mailed caramels to Japan two years ago–but you know me, one time of making regular, unflavored caramels was enough and I was ready to move on to a new recipe and a new flavor. The next time I mailed caramels I made Earl Grey Caramels and Apple Cider Caramels–and while both had good flavors and successfully made it to Japan, the Earl Grey Caramel recipe naturally had a better/easier to handle texture. So this time I dug out my Earl Grey Caramel recipe, but with the intention of making it with a different flavor. Actually, with four different flavors. Yes you heard me …

Apple Cider Caramels

Did you know how many ways there are to make caramel? Or how many flavors can be infused into this sticky, sugary goodness? I, for one, was sadly not in the loop. It was only in the past few weeks that I discovered how fantastic making caramel actually is, and I feel like I discovered an alternate universe–its been quite exhilarating! As you may remember from my previous posts, I started making caramel as a way to send some kind of dessert to friends I made while studying abroad in Japan. But of course, who wants to make the same recipe more than once? So I had to keep looking for new recipes and flavor options. After the initial experiment with my Homemade Caramels, I moved on to Earl Grey Caramels, and then to these: Apple Cider Caramels.

Earl Grey Caramels

So I’m into caramel now. Like REALLY into making caramel. I have always been a fan, but I never appreciated how easy it was to make, and how utterly delicious it is to make a fresh batch of it! After having a plain batch of caramels under my belt, I decided I was ready to move on to better–and more delicious–recipes! One of those recipes, Earl Grey Salted Caramels, was one I had pinned quite a while ago and had been on my “to bake” list though I hadn’t had the courage to make it until now. Now if you haven’t made caramels before you might not believe me, but I promise, as long as you get your caramel up to the right temperature, it is very hard to screw this up.