Sugar Baby: Confections, Candies, Cakes, & Other Delicious by Gesine Bullock-Prado

By Gesine Bullock-Prado

Cookbooks with recipes for baking with sugar (in the oven), proceed to most sensible the bestseller lists. And but, not anyone has got down to do a cookbook with recipes on cooking with sugar (on the stovetop)--until now. In Sugar Baby, Gesine Bullock-Prado deals completely unintimidating step by step suggestion; the best directions; recipes for sweet, confections, and treats that combine stovetop paintings into complete cakes; and a hilarious voice. geared up via temperature and chemical phases, listed here are greater than a hundred recipes for lollipops, caramel, rock sweet, chocolate mousse, macarons, marshmallows, pudding pops, truffles, and masses extra. Sugar Baby will fulfill even the main hard candy tooth.

Praise for Sugar Baby:

"Got a candy teeth? Bakery proprietor Gesine Bullock-Prado's new cookbook, Sugar Baby, will university you in every little thing from rock sweet to puff pastries. And Bullock-Prado --who has spent loads of time within the kitchen along with her actress sister, Sandra-- makes it glance easy."
-Ladies domestic Journal

“Truly, at her center, she like Dorie Greenspan or Rose Levy Beranbaum, is a dessert evangelist.” —Examiner.com

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Additional resources for Sugar Baby: Confections, Candies, Cakes, & Other Delicious Recipes for Cooking with Sugar

Example text

We were in Germany, visiting my aunt, and one of her neighbors just happened to be a dentist. I hated dentists more than I hated the nagging bicuspid torment—even Mom couldn’t begin to terrify me into the dentist’s chair. So she bribed me. With Italian gelato al limone. As many scoops as I wanted. So I sat in Dr. Seitz’s pneumatic chair and let him manhandle my tooth. But the nanosecond he wiggled it from its perch, I demanded my gelato. Lemon. Seven scoops. It was well worth the pain. Makes 4 servings In a large saucepan over medium-low heat, bring the half-and-half and salt to a simmer.

If you have official pot de crème pots, put the lids on now. If you don’t, cover the entire pan with aluminum foil. Bake for 25 minutes, or until the custard is set; the time will vary depending on the size of your containers. Serve immediately. For chocolate pot de crème, add ¼ cup (60 ml) bittersweet chocolate morsels to the crème just as you’ve taken it off the heat. Let the mixture sit for 5 minutes, then whisk until the chocolate is completely melted and incorporated. Divide among the pots as you would for the standard version.

If it solidifies, gently reheat over low heat until it becomes fluid, then cool completely (otherwise, it will melt the set gelatin when you pour it over the first layer). Place your desired ingredient(s) on top of the set gelée, pour the unset gelatin evenly over the suspended ingredient(s), and refrigerate until the second layer is set. If you wish to add something lighter, such as small berries, fill the dish or the ramekins halfway and add the ingredient(s)—they’ll float to the top. Refrigerate until the gelée is set, then fill with the remaining mixture and refrigerate overnight.

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