Caramel Sauce

Ingredients #

Process #

1. In saucepan, combine water, sugar, corn syrup.
2. Mix well.
3. Add medium heat.
4. Stir until sugar dissolves and liquid is clear.
5. Only swirl henceforth to prevent crystals.
6. Once begin to color, swirl often to prevent local caramelization.
7. Heat to ≈390 °F, dark golden, until first whisps of smoke.
8. Halt cooking immediately, remove from heat.

Notes #

• 220 g sugar makes 2 c. caramel.
• Modifications:
• • original recipe 4.36% kosher salt.
• • changed to 2.5% (better).

Chocolate Ganache

Ingredients #

Process #

1. Heat heavy cream to 100 °F.
2. Pour over chocolate chips, stirring.

Notes #

Hot Fudge V1

Ingredients #

Process #

1. Combine all except vanilla, chocolate.
2. Boil, remove from heat.
3. Add chocolate, vanilla.
4. Stir.

Notes #

Hot Fudge V2

Ingredients #

Process #

1. Combine all except vanilla, chocolate, cocoa.
2. Boil, remove from heat.
3. Add chocolate, vanilla.
4. Stir.

Notes #

Lemon Curd

Ingredients #

Process #

1. Combine sugar, egg yolks, lemon juice, and lemon zest in a stainless steel bowl over a double boiler.
2. Stir occasionally until the mixture thickens to a ketchup-like consistency.
3. Remove from heat and strain into a clean container.
4. Add butter at 90°F (32°C) to 95°F (35°C) and blend with an immersion blender.
5. Cover to the surface and refrigerate.

Notes #

Pumpkin Ganache

Ingredients #

Process #

1. Spread pumpkin over parchment-lined half size baking sheet.
2. Roast 1 hr at 325 °F until pumpkin reduced by 40%.
3. Add chocolate chips to a mixing bowl.
4. Combine cream, glucose, butter in pot.
5. Bring to the boil.
6. Pour over white chocolate.
7. Let sit for 1 min.
8. Add roasted pumpkin, spices, salt to mixture.
9. Stir, immersion blend until totally smooth.
10. Pour into shells warm.

Notes #

• 29 oz can = 822.136 g
• 822 g -> 500 g ≈40% reduction

Whipped Cream

Ingredients #

Process #

1. Whip 80% amount heavy cream mixture to soft peaks.
2. Reserve this cold.
3. Combine remaining 20% heavy cream with sugar, gelatin.
4. Allow gelatin to bloom 6 min.
5. Heat to 125 °F.
6. Remove from heat
7. Stream into cold whipped cream, whipping on medium speed.
8. Finish incorporating with spatula.

Notes #

• For cinnamon flavor, add 1.1% by weight of heavy cream.