Bordeaux Filling
2 cups brown sugar
1 cup white sugar
1 1/2 half and half
2 tbsp glucose (white corn syrup)
1/2 cup salted butter
2 tsp quality vanilla extract
Prepare a loaf pan by lining with plastic wrap, or line an 8 x 8-inch pan with plastic.
Place sugars with cream, butter and glucose in a 4- to 6-quart pan. Bring to a boil, stir down any crystals on the side of the pan. You may need to put the lid on for a minute or two to dissolve any crystals. Cook to 234 F (112 C). Remove from heat, leaving thermometer in place and let sit undisturbed until it reaches 110 F (43 C). Add vanilla and begin beating. Mixture will thicken and loose its gloss. Pour out into prepared pan. Let sit overnight before cutting (if you can wait that long).
1 cup white sugar
1 1/2 half and half
2 tbsp glucose (white corn syrup)
1/2 cup salted butter
2 tsp quality vanilla extract
Prepare a loaf pan by lining with plastic wrap, or line an 8 x 8-inch pan with plastic.
Place sugars with cream, butter and glucose in a 4- to 6-quart pan. Bring to a boil, stir down any crystals on the side of the pan. You may need to put the lid on for a minute or two to dissolve any crystals. Cook to 234 F (112 C). Remove from heat, leaving thermometer in place and let sit undisturbed until it reaches 110 F (43 C). Add vanilla and begin beating. Mixture will thicken and loose its gloss. Pour out into prepared pan. Let sit overnight before cutting (if you can wait that long).
I hope you enjoy! :)
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