Basic Syrups for the Bakeshop

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

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Two basic syrups are kept in stock in the bakeshop and used in a variety of ways. Simple syrup, also known as stock syrup, is a solution of equal weights of sugar and water. It is used for such purposes as diluting Fondant and for preparing a variety of dessert syrups. Dessert syrup is simply a flavored simple syrup. It is used to moisten and flavor sponge cakes and various desserts, such as Babas au Rum.

The concentration of both these syrups may be varied to taste. Some chefs prefer a sweeter syrup for some purposes, such as 1 part water to 1½ parts sugar. Others use a less sweet syrup, such as 2 parts water to 1 part sugar.