Bo Friberg

Caramel Fans

Preparation info
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

Method

  1. Read the instructions and precautions for Caramelized Sugar Decorations. Make a few disposable pastry bags from a double thickness of baking paper, as described.
  2. Lightly oil or coat with pan spray the surface of an aluminum cake-decorating turntable, 12 inches (30 cm) in diameter, preferably the type with a heavy cast-iron base. Set the turntable on a sheet pan