Salted Caramels and Pâte de Fruits
Master the techniques to produce Salted Butter Caramels and Pâte de Fruit with correct textures and unique flavors.
Chef Chocolatier and consultant in Beverly Hills, United States
Create chewy salted butter caramels and unique pate de fruit using purees, chocolate and spices
Work with fruit purees, chocolate and spices to create chewy salted butter caramels and unique pate de fruit.
Chef Kriss Harvey will show you how to create fruity, tangy, salty, buttery and chocolate chewy caramels that you can wrap in cellophane for sale, offer as petit fours in your restaurant, or gift and enjoy at home.
Kriss will demonstrate his new pâte de fruit with unusual additions such as chocolate and spices, including his much coveted recipe for chocolate and raspberry pate de fruit.
Kriss is an award winning pastry chef and chocolatier who has trained with some of the best confectioners in the world. He will explain the step by step of these deceptively simple, yet highly technical creations, so that you can understand the role of each ingredient, and the essential technical information needed to execute these types of confectionery with success.
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Course Syllabus
Course Content
Chapter 2 - Introduction
Chapter 3 - Vanilla Salted Butter Caramel
Chapter 4 - Exotic Caramel
Chapter 5 - Chocolate Salted Butter Caramel with Valrhona Coeur de Guanaja 80%
Chapter 6 - Raspberry and Chocolate Pâte de Fruit with Valrhona Illanka 63 %
Chapter 7 - Pâte de Fruit with Spices and Red Wine
Before you go
Understand the essential ingredients, techniques and temperatures
What you'll learn
You will learn essential technical information about the proper usage of pectin, the role of acid in sugar candies, and the importance of sugar temperatures, in order to produce salted butter caramels and pate de fruits with correct textures.
You will discover five of Kriss Harvey’s confectionery recipes, including exotic mango and passionfruit caramel, chocolate salted butter caramel, and a luxuriously smooth raspberry and chocolate pate de fruit. In addition, you will explore how to adapt and convert a recipe for versatility, giving you the freedom to create your own sugar candies.
Who is it for?
Professionals who would like to advance their skills, expand their product range, or offer indulgent petit fours reminiscent of childhood, with a touch of luxury, as well as pastry enthusiasts who would like to learn more.
What you’ll need
- Mold 34 x 34 x 1 cm or caramel rulers
- Silpats
- Heatproof spatulas
- Candy thermometer
- Refractometer
- Large pans with a heavy base
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Meet your Instructor
Chef Chocolatier and consultant in Beverly Hills, United States
An award winning USA based pastry chef and chocolatier who has trained with some of the best pastry chefs, ice cream makers and confectioners in the world.
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Wonderful
Excellent explanation and very good techniques