Macaron Magic 2: Individual Desserts and Showpieces by Jialin Tian

Author:Jialin Tian [Tian, Jialin]
Language: eng
Format: azw3, epub
ISBN: 9780983776420
Publisher: Jayca Inc.
Published: 2012-06-15T04:00:00+00:00

7. Meanwhile, squeeze excess water out of the bloomed sheet gelatin and add the gelatin to the custard (13). If powdered gelatin is used, add the entire content to the custard. Stir to combine. Add the reserved caramel sauce and mix well (14, 15). Press the mixture through a mesh strainer to eliminate any lumps (16). Cover the surface of the caramel-custard mixture with plastic wrap.

8. Place the caramel-custard mixture in a mixer bowl when it has cooled completely. Attach the bowl to a stand mixer fitted with a wire whisk attachment. Whisk in the soft butter in small increments at medium-low speed. Make sure each addition of butter is thoroughly incorporated before adding more butter. Scrape down the sides of the bowl with a spatula if necessary.

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