Let me preface this by saying that I am a little uneasy with making caramel. Most people are quite aware of how dangerous caramel can be but I really learned the hard way. Let me set the scene. I am making 'creme caramel' at culinary school, and am at the stage where you melt the sugar, turn it into amber caramel and pour the liquid into the bottom of ramekins that will then be filled with custard. In an effort to get a perfectly even layer of caramel, my finger slipped in the boiling hot caramel.. and I lost more skin that I ever thought possible. The whole class stared, I had to be sat down (I was pale and livid and it seemed that I might pass out).. and was obliged to wear a 'finger condom' for the next couple weeks. Restaurant kitchens all have a stack of these tiny little finger condoms (they are literally minuscule latex tubes meant to fit your finger)that cooks wear when they hurt themselves to make sure that they don't infect the food. It's not exactly the most flattering accessory and a clear (and visible!) reminder that you did something wrong. That was by far the worst injury I ever experienced while cooking and probably the most pain I've ever been in!
However, my love for cooking and trying new things has always forced me to go beyond my fears, and when I saw this month's Daring Bakers challenge from Shuna Fish Lydon , I knew it was a great time to face the (delicious)caramel monster again. I had already made caramel a couple weeks ago to accompany a pear clafoutis, and everything had gone smoothly..so why not with this cake? Oliver helped me in the kitchen for this one, and he insisted that he would pour the water in the amber-colored sugar to finish off the mixture. I felt like I was standing in the lab of a mad scientist for a couple seconds, as the sugar started to bubble furiously, the pot fumed to the ceiling, and Oliver jumped back with a somewhat shaky empty glass.
The rest of the cake was easy to make, so easy in fact that I was worried it might taste quite ordinary. Quite to the contrary, the cake was moist, rich in caramel flavor combined with a subtle mix of sweet and salty.
Recipe (found here)
10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature
Preheat oven to 350F. Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.
Slowly pour room temperature caramel syrup (recipe found below) into the bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
Sift flour and baking powder.
Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}
Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.
Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.
The cake will keep for three days outside of the refrigerator.
Caramel Syrup
2 cups sugar
1/2 cup water
1 cup water (to "stop" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.
When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.
Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}
Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.
Caramelized Butter Frosting
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste
Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
Pour cooled brown butter into mixer bowl.
In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.
Tidak ada komentar:
Posting Komentar