@ivanetspastry: CATCH THE RECIPE OF SUPER PIPEABLE VANILLA CARAMEL 🔥👇! 🗒️You will need: 60 g of glucose syrup 60 g of sugar 170 g of whipping cream 35% 25 g of water 53 g of butter 82% 2 g of sea salt or Fleur de sel 15 g of gelatin mass 35 g of condensed milk 1 vanilla pod 1️⃣Place the cream and vanilla seeds into a saucepan and bring them to a boil. 2️⃣Pour water, sugar, and glucose syrup into a saucepan and bring the caramel up to 180-185 °C. 3️⃣Switch off the induction and the hot cream into the caramel, constantly stirring it with a spatula. 4️⃣Reheat the caramel to 104-105 °C, stirring well. 5️⃣Transfer the caramel into a measuring cup and add the condensed milk. Mix with a spatula. 6️⃣Let the caramel cool down to 40-42 °C, add the melted gelatin mass and the diced butter. Process the mixture with a hand blender until smooth. 7️⃣Leave it to stabilize for 12-16 hours at fridge. Sprinkle it with salt after piping 😋. Prepare this caramel yourself and share your impression with me 🙌 ! Do you like to decorate your pastries with caramel or prefer to use it as a filling 😋 ? #kica_academy #ivanetspastry #kicaacademy #pastryinspiration #pastrychef #pastry #tasty #baking #modernpastries#inspiration #chef #kica#pastryideas #pastrytips #confectionary #caramel #cookies #caramel #saltedcaramel #saltycaramel #fyp
