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Before starting this Glossy Caramel Icing recipe, make sure you have organised all the necessary ingredients.
Steep the gelatine sheets in cold water.
Pour the sugar and a little water in a saucepan.
Cook over medium heat...
... to make a caramel.
When the colour is brown, reduce the temperature by adding the whipping cream. (Watch out for splashes of boiling caramel.)
Combine with a whisk until homogeneous.
Add the soft, strained gelatine sheets. Use 10 grams of gelatine for 1/2 litre of caramel sauce (i.e. 5 sheets). It is essential to weigh the amount of sauce.
Combine gently with a whisk.
Transfer the preparation into a cold mixing bowl and let the temperature go down to 27°C.
Monitor the temperature with a laser thermometer.
There shouldn't be any air bubbles. If you notice any, I recommend using a hand mixer (Bamix for example). Place the tube in the preparation...
... then tilt the recipient so that the head is totally immersed.
While mixing, make sure whirls do not form at the base of the mixer. That would mean that air is going in. Preventing air from going in the preparation is the secret to a smooth icing.
To apply the icing on the cake, pour the preparation in one go over it.
The temperature difference between the icing (room temperature) and the frozen cake will make the icing set in seconds. Let the cake defrost slowly in the fridge before decorating and serving.
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