Preparation info
  • Makes


    15 centimeter cakes
    • Difficulty


    • Ready in

      2 hr

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


For the caramel

  • 200 grams (7 ounces) sugar


Prepare an your mise en place.

To make the caramel, place a small heavy-bottomed saucepan over medium heat. When it is just hot, add the sugar and lower the heat. Cook, stirring with a wooden spoon to prevent lumps from forming, for about 5 minutes, or until the sugar melts, turns a warm amber color, and becomes quite clear. As long as the syrup is cloudy, the sugar needs to diss