Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Jacques Genin Caramels

Confections

  • Please log in to reply
125 replies to this topic

#121 dhardy123

dhardy123
  • participating member
  • 160 posts
  • Location:Ontario, Canada

Posted 11 August 2012 - 10:36 PM



Can you give us the formula? I'm rather curious now.


Check your PMs


Dave, is this the book that you referred to above?

http://www.amazon.co...44738044&sr=1-2


Yep!

#122 minas6907

minas6907
  • participating member
  • 595 posts

Posted 12 August 2012 - 01:04 AM

I wish I could read French, darn.

#123 RoundedUp

RoundedUp
  • new member
  • 2 posts

Posted 06 February 2014 - 04:26 PM

We might be getting closer to Genin recipe.

Apparently the recipe for the famous mango-passion fruit caramels was shown on some french tv.

However I couldn't find the video. The recipe is online though:

http://www.cuisine-p...-la-mangue.html

 

It was tested by a blogger too, whose recipe however is slightly different at the end:

http://patiseb.canal...4/28014613.html

 

Unfortunately it seems something tailored for people with almost no experience (and no thermometer).

I guess the last cooking time is the usual one to get around 120°C. But what about the first one? Is it just a reduction? Any clue?

 

 



#124 mostlylana

mostlylana
  • participating member
  • 405 posts
  • Location:Kamloops, BC, Canada

Posted 11 February 2014 - 08:20 PM

We might be getting closer to Genin recipe.

Apparently the recipe for the famous mango-passion fruit caramels was shown on some french tv.

However I couldn't find the video. The recipe is online though:

http://www.cuisine-p...-la-mangue.html

 

It was tested by a blogger too, whose recipe however is slightly different at the end:

http://patiseb.canal...4/28014613.html

 

Unfortunately it seems something tailored for people with almost no experience (and no thermometer).

I guess the last cooking time is the usual one to get around 120°C. But what about the first one? Is it just a reduction? Any clue?

 

 

 

I wonder if this is HIS recipe??  I can't see any mention of him...



#125 RoundedUp

RoundedUp
  • new member
  • 2 posts

Posted 12 February 2014 - 11:30 AM

Here we are:

http://www.cuisine-p...ques-genin.html

 

So I am pretty sure it is his recipe. However it may have been modified for TV/amateur reasons.


Edited by RoundedUp, 12 February 2014 - 11:35 AM.


#126 mostlylana

mostlylana
  • participating member
  • 405 posts
  • Location:Kamloops, BC, Canada

Posted 12 February 2014 - 09:58 PM

Here we are:

http://www.cuisine-p...ques-genin.html

 

So I am pretty sure it is his recipe. However it may have been modified for TV/amateur reasons.

 

Good sleuthing!  I looked for it and couldn't find the source.  That's awesome!  Thanks so much for posting the recipe.  

As for cooking temps... when I make caramels I add the butter just before the caramel comes to temp.  This practice seems common in french caramels.  

I wouldn't take it to 120C - I think that might be too high.  I've never made a fruit caramel but Genin's are soooo soft.

That recipe is funny - it says for 4 people - HA!  That's a lot of caramel for 4 people. 

Also note that google doesn't translate  tenant l’ébullition  properly.  It means 'a light boil'.  Long cooking time at a lower temp will help prevent too much flow in the caramels.


  • patti_h and DianaM like this





Also tagged with one or more of these keywords: Confections