Caramel - Hardcover

Bloom, Carole

Hardcover

ISBN 10: 1423632125 ISBN 13: 9781423632122

Publisher: Gibbs Smith, 2013

Synopsis

Taking the rich, luxurious flavor of caramel to new heights

Carole Bloom takes the rich luxurious flavor of caramel to new heights in Caramel. Her recipes for cakes, tarts, cookies, custards, candies, ice creams, and other delicious desserts are fabulously decadent and palate pleasing. Bloom expertly guides you with clearly written instructions and helpful hints as you indulge in creating these wonderful treats. Caramelized Almond Financiers, Bittersweet Chocolate Caramel Cashew Tart, Espresso Crème Caramel, Caramel Chocolate Truffles, Salted Caramel Dark Chocolate Chunk Ice Cream, and Caramelized Roasted Pears are just a hint of what awaits you in this stylized cookbook.

Carole Bloom is a European-trained pastry chef and confectioner who has worked in five-star hotels and restaurants in Europe and the United States. She is the award-winning author of ten other cookbooks, including Intensely Chocolate, Bite-Size Desserts, and The Essential Baker. Her articles and recipes have appeared in Bon Appétit, Chocolatier, Fine Cooking, Food and Wine, and Gourmet among other magazines and online sources. She has made many television appearances including The Today Show, ABC World News This Morning, and CNN. Bloom teaches dessert classes at cooking schools throughout the country and lives in California with her family.

About this title

About the Author

Carole Bloom is a European-trained pastry chef and confectioner who has worked in five-star hotels and restaurants in Europe and the United States.

From the Back Cover

The rich luxurious flavor of caramel reaches new heights among these fabulously decadent and palate pleasing recipes for cakes, tarts, cookies, custards, candies, ice creams, and other delicious desserts. Carole Bloom expertly guides with clearly written instructions and helpful hints as you indulge in creating wonderful treats such as Espresso Crème Caramel, Salted Caramel Dark Chocolate Chunk Ice Cream, and Caramelized Roasted Pears. With these sweets plus so many more, Caramel will quickly become your dessert cookbook of choice.

Excerpt. © Reprinted by permission. All rights reserved.

Classic Caramel Sauce

Makes 1 cup

You will be surprised at how quick and easy it is to make real homemade caramel sauce. Monitoring the heat and constantly stirring when adding in the cream and butter will give you just the right consistency, as well as a to-die-for caramel flavor.

3/4 cup heavy whipping cream

1/2 cup (3 1.2 ounces) granulated sugar

2 tablespoons water

1 teaspoon honey

4 tablespoons (2 ounces, 1.2 stick) unsalted butter, softened

1/2 teaspoon pure vanilla extract

Bring the cream to a boil in a 1-quart saucepan over medium heat.

Cook the sugar, water, and honey in a 3-quart heavy-duty saucepan over high heat until the mixture comes to a boil. Brush around the inside of the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan. Do this twice during the cooking process to prevent the sugar from crystallizing. Cook the mixture over high heat, without stirring, until it turns amber colored, 6.8 minutes.

Lower the heat to medium and slowly add the hot cream to the sugar mixture while stirring constantly. The cream will bubble and foam. Continue stirring to make sure there are no lumps. Remove the saucepan from the heat and stir in the butter until it is completely melted. Then stir in the vanilla.

Transfer the caramel sauce to a bowl, cover tightly with plastic wrap, cool slightly, and serve warm.

Keeping: Store the caramel sauce in a covered container in the refrigerator for up to 2 weeks. Cautiously warm in a microwave oven or in the top of a double boiler until fluid before using.

Edition details

• Publisher: Gibbs Smith
• Publication date: 2013
• Language: English
• ISBN 10: 1423632125
• ISBN 13: 9781423632122
• Binding: Hardcover
• Edition number: 1
• Number of pages: 224