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Jacques Genin Caramels

Confections

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135 replies to this topic

#121 dhardy123

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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

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Posted 12 August 2012 - 01:04 AM

I wish I could read French, darn.

#123 RoundedUp

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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

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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

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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

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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.


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#127 Tammi Townsley

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Posted 28 May 2014 - 06:32 PM

I would love to try the Genin caramels. Thanks for the link.

#128 curls

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Posted 31 May 2014 - 08:25 AM

A new link to the Jacques Genin caramels... still in French.

http://www.duracuire...-jacques-genin/



#129 mike.cookbook

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Posted 31 May 2014 - 10:51 PM

Hi everybody, 

 

The last link posted is a link to my blog (http://www.duracuire...-jacques-genin/) where i tested the Génin recipe for passion/mango caramels. I can try to help with the translation if necessary and share my experience with making those caramels. Unfortunately, i could'nt tell you how close to the original recipe it can get, since i never tasted the original ones (i live in the south of France, long way to Paris). I will taste them for sure next time i go to Paris...

 

Mike (www.duracuire.fr)


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#130 Kerry Beal

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Posted 01 June 2014 - 08:36 AM

Welcome Mike!



#131 RoundedUp

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Posted 21 July 2014 - 12:27 PM

Dear all,

 

Patiseb has updated the recipe, now there are temperatures showing up:

 

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

 

I wish I knew french enough to send an email and ask for details...



#132 HQAntithesis

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Posted 24 July 2014 - 07:52 AM

Translation:

 

Recipe taken from site: 'Cuisine Plus'

Recette tirée du site "Cuisine Plus"

For approximately 100 caramels

Pour environ 100 caramels

 

750g liquid cream (assumed to be 35% fat cream - doesn't specify)

750g de crème liquide

500g passionfruit juice (literally translates to juice, probably meant to say puree?)

500g de jus de passion

500g mango juice (literally translates to juice, probably meant to say puree?)

500g de jus de mangue

2.5 vanilla beans

2.5 gousses de vanille

125g glucose

125g de glucose

900g sugar

900g de sucre cristal

250g butter

250g de beurre

 

In a large casserole, mix the cream, the fruit juices, the vanilla (opened), the glucose and the sugar.

Dans une grande casserole, mélanger la crème liquide, les jus de fruits, les bâtons de vanille ouverts en deux, le glucose et le sucre.

 

Cook to 110C.

Cuire à 110°C.

 

Off the fire, add the fire and recook to 121C.

Ajouter alors le beurre hors du feu puis recuire à 121°C.

Pour into a tray the size of a plaque. (dimensions unknown)

Verser dans un cadre de la taille d'une plaque.

Allow to cool to room temperature then place in the fridge for a few hours.

Laisser refroidir à température ambiante puis laisser au frais quelques heures.

 

Unmould then cut the soft caramels.  Wrap them in florist's paper.
Démouler puis découper les caramels mous et les emballer dans du papier de fleuriste.



#133 psantucc

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Posted 24 July 2014 - 05:48 PM

Many thanks for the translation. I will have a go as soon as possible; I'd really like to work some variations on the theme.


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#134 Jim D.

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Posted 08 June 2015 - 02:21 PM

I have read through this entire thread (and another one on the same subject) but am left hanging at the end.  Supposedly Jacques Genin's actual recipe for his famous passion fruit mango caramels was found (in English, post of July 24, 2014).  Did anyone ever try this recipe and find out how it compared to the original?  Meanwhile another poster (Schneich) came up with a recipe that produced results similar to Genin's but using sorbitol and lecithin.  I'm wondering if anyone has followed up on this effort to make a caramel that is very soft yet can still be cut.  I bring this up because my first effort at "stand-alone" caramels (not piped into molds) tasted OK (I used some cherry flavoring) but was too firm; I think I overcooked it by 1 or 2 degrees--it's very difficult, I discovered, to get all the caramel in the pot to the same temp simultaneously.



#135 chanjying

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Posted 15 June 2015 - 04:39 PM

I tried it several months ago. I've had Genin's passionfruit mango caramels many a time--I think the flavor compares quite favorably and it was very soft yet could still be cut. One thing I remember not liking about the recipe was that it was a bit oily/buttery on the surface. Could be because butter over here is not the same as over there.

 

In response to someone's question if jus was the same as puree, I'm quite sure it is yes for these cases. In any case, that is what I used and what is usually used in France. 


Edited by chanjying, 15 June 2015 - 04:40 PM.


#136 Jim D.

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Posted 16 June 2015 - 04:19 AM

chanjying,

Thanks very much for that response, exactly what I wanted to know.  Someone in this thread said that supposedly a reason that Genin has not opened a U.S. shop is pessimism about the quality of American butter.  I will get Plugra or Kerrygold (which are, I think, "European-style" butters, though probably far from the best French butter) when I make the attempt.

 

I have always wondered about the distinction between passion fruit juice and purée, as the "purée" I have purchased has always been quite thin (many ganache recipes call for reducing it by half to increase the flavor).







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