William Curley, Suzue Curley

Light Syrup

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Preparation info
  • Makes

    800 ml

    • Difficulty

      Easy

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

By William Curley and Suzue Curley

Published 2014

  • About

Lighter syrups are less sweet than the Simple Syrup opposite and are used for soaking savarins and babas where a simple syrup can become too sweet.

Ingredients

  • 600 ml (1 pint/2¾ cups) water
  • 300 g</

Method

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