William Curley, Suzue Curley

Simple Syrup

Preparation info
  • Makes

    400 ml

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

This is a basic recipe used throughout the pâtisserie kitchen for soaking sponges, cakes and poaching fruits.

Ingredients

  • 225 ml (8 fl oz/scant 1 cup) water
  • 190

Method

  • Put the water, sugar and lemon zest in a saucepan. Scrape the seeds from the split vanilla pod (bean) into the water and drop in the empty pod (bean) too. (1)
  • Bring to the boil and cook for 2-3 minutes. (2)
  • Take off the heat and leave to cool. (3)