Apricot pistachio soft caramelPastry recipe
Apricot pistachio soft caramel
- Frozen fruit purée, sugar added : Apricot - 210 g
- Cream 35% fat - 400g
- Sucrose - 260g
- Glucose syrup - 100g
- Butter - 30g
- Cocoa butter - 30g
- Citric acid - 3g
- Pistachios - 100g
Combine the cream, sucrose and glucose in a heavy sauce pan and cook to 110˚C/230˚F.
Add the apricot puree and the butter and cook to 121˚C/249˚F, stirring continuously.
Remove from heat and add the cocoa butter and citric acid. Stir in the pistachios and transfer to a 20cm frame lined with plastic film. Allow to cool at room temperature several hours before cutting and wrapping.
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