Preparation info
  • Makes

    50 to 60

    • Difficulty


    • Ready in

      1 hr 30

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 110 grams ( ounces) unsalted butter, at room temperature
  • 170 grams (6


Prepare your mise en place.

Combine the butter with the corn syrup and brown sugar in a medium heavy-bottomed saucepan over medium heat, stirring with a wooden spoon for about 3 minutes, or until the butter has melted and the sugar has begun to dissolve. Stir in the flour, ginger, brandy, and pepper and continue to heat until all the ingredients have blended into a batter. Remove