2 kg granulated sugar
1 g cream of tartar
200 g liquid glucose
50 cl water
Mix the granulated sugar and the cream of tartar (cream of tartar is used in pastry as a leavening agent and stabiliser for preparations which have a base of beaten eggs).
In a pan, add in this order: water, liquid glucose, then the mixture of granulated sugar and cream
of tartar. Bring to a boil over medium heat.
Skim regularly to remove the impurities of the sugar and clean the sides of the pan with a basting brush to avoid crystallization.
After bringing to a boil, cook over high heat until a temperature of 175 °C is attained.
The color at this temperature corresponds to the blond caramel necessary for the glazing of the pastry balls.
Dip the pastry balls in the caramel and buildupwards in staggered rows.
For generations, Dalloyau Chefs succeed each other and put all their passion and talents in creations, that became, through years, pastry classics : Opera, Feuille d’automne, Mogador… Today more then ever, our pastry cooks perpetuate this search for new tasting sensations, so significant of a fa [...]Read more