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1. Place sugar, glucose, invert sugar and water into a
12 qt. pan.
2. Whisk together and turn the heat on high.
3. Place cream, vanilla bean and soda into a 4 qt pan.
Heat cream while sugar is starting to come to
the boil.
4. Stir once more to ensure sugar crystals are dissolved.
5. Cook sugar to 145˚C.
6. Add butter and stir.
7. Pour hot cream into the sugar syrup in three to four
additions to not break the boil.
1.
3.
5.
7.
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4.
6.