Caramel for puffs and for décor

Preparation info
  • Yield: Enough to coat


    puffs; use as an adhesive when assembling the dessert, and to make 12 garnishes
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
10 300


  • In a small heavy saucepan, bring the sugar, water, and corn syrup to the boil without stirring.
  • Cook to golden caramel stage (approximately 318°F), remove from heat, and dip each of the 12 larger puffs in the caramel to coat the tops and part of the sides.
  • Coat each of the caramel disks with a thin layer of the liquid caramel and set aside.
  • Re