Vegan Vanilla Bean Caramel Recipe by Chef Melissa Coppel скачать в хорошем качестве

Vegan Vanilla Bean Caramel Recipe by Chef Melissa Coppel

A good caramel recipe can do wonders for any pastry or bonbon. This vegan vanilla bean caramel by Chef Melissa Coppel is a classic for a reason: it's silky smooth, it has just the right hint of salt, and it's versatile. The ingredients you will need are: PONTHIER Coconut Purée | 170 g Glucose Syrup | 80 g Sea Salt | 2 g CHEF RUBBER Sorbitol | 20 g Granulated Sugar | 140 g MIYOYOKO'S Vegan Butter | 60 g Soy or Sunflower Liquid Lecithin | 2 g Vanilla Beans | 3 units METHOD: 1. In a pot, boil the coconut purée with the glucose syrup and the sea salt. Reserve. 2. In a different pot, melt the sorbitol powder, then start adding the granulated sugar slowly and caramelize. 3. Once all the sugar is caramelized, and the color is golden brown, deglaze with the hot liquid and cook to 104°C. 4. Remove from the heat, add the butter, the soy lecithin, and the scraped out vanilla bean. 5. Emulsify well using a hand blender. For more vanilla recipes, check out Melissa Coppel's Vanilla E-book here: https://school.melissacoppel.com/prod... #caramel #vegan #vegancaramel #plant-based #veganrecipes #pastry #confectionery #recipe #chocolate #melissacoppel #melissacoppelschool