Carole Bloom

The Art of Caramel: Techniques & Treats

Carole Bloom

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  • In-depth Instruction; over 91 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
Meet your instructor, Carole Bloom, and begin class with a brief history of cooked sugar, then dive deep into the science of caramel in its different stages. Carole will also walk you through making wet caramel.
Wet caramel is the basis for a caramel sauce, which finishes a decadent pecan pound cake, as well as a French-style salted caramel buttercream, the perfect topping for a brown sugar cupcake.
With Carole's guidance, learn how to transform caramel into peanut brittle, then master several variations and whip up a classic praline.
Chewy caramel candies are next. Learn how to make this gift-ready treat the whole family will love.
Carole will give you step-by-step guidance as you make dry caramel. Then, learn how to transform it into an irresistible, traditional crème caramel.
Conclude the class by making a class pear tarte Tatin. This elegant, caramelized upside-down pie might just become your go-to dessert. It's delicious with apples, too!
 
 
6 Lessons
1  hrs 31  mins

Description

Be everyone’s favorite guest when you arrive at dinner parties, birthdays, holiday gatherings and beyond with decadent homemade caramel treats! Pastry chef and cookbook author Carole Bloom starts this class by sharing her secrets for creating wet caramel and transforming it into an irresistible caramel sauce as well as a French-style salted caramel buttercream. Then, learn how to make caramel candies, peanut brittle and classic pralines your family will crave. Make dry caramel, perfect for incorporating into traditional crème caramel that will have everyone begging for seconds. Finally, Carole walks you through each step of creating an impressive caramelized upside-down pear tart that’s sure to elicit “oohs” and “ahhs” from satisfied dinner guests.

Carole Bloom

Carole Bloom is a European-trained pastry chef, confectioner and author of eleven cookbooks. She has spent her career working in world-class hotels and restaurants in both Europe and the United States and writing extensively about the food she loves to create. Carole has contributed articles to Bon Appétit, Fine Cooking, Food & Wine and more, and she has written several cookbooks, including her most recent, Caramel.

Carole Bloom

Bonus materials available after purchase

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