Jacques Genin Caramels

[Kerry Beal]

5 hours ago, losmochis said:

Has anyone tried both the recipe in post #132 and any of Schneich's versions to compare? I've never made caramels of any kind before, but every time I go to Paris (or my in-laws visit me) I eat a tin or two of the Genin caramels.

No numbers on posts now - date?

[Smithy]

6 hours ago, Kerry Beal said:

No numbers on posts now - date?

 

Host's note: this seems to be the post formerly known as #132, to which as least 2 posts have referred:

 

[losmochis]

On 5/27/2016 at 0:19 AM, Smithy said:

 

Host's note: this seems to be the post formerly known as #132, to which as least 2 posts have referred:

 

Smithy is right; that's the post to which I was referring. I was wondering how people were able to refer to the post number...

[Pastrypastmidnight]

So I made the 11/29 recipe (with a bit less lecithin than was called for) last night when I made 6 different caramel recipes/methods for comparison. The Genin one was the very least favorite. It just tasted off. I’m wondering if it was the sunflower lecithin. That was the only kind I could find locally in a smaller container. Does anyone know if sunflower lecithin tastes significantly different from soy lecithin?

 

I was super disappointed. 

[Kerry Beal]

Sunflower lecithin is vile IMHO!

[Pastrypastmidnight]

6 minutes ago, Kerry Beal said:

Sunflower lecithin is vile IMHO!

But soy tastes better?

 

Ugh. I’m so frustrated. I bought soy lecithin granules the first time I tried this last year because I didn’t know any better and they didn’t incorporate and they scorched. And I thought that batch tasted a bit weird too. I really don’t want to buy $20 of liquid soy lecithin just to try it out. Grrrrr. 

 

Oh well. Onward and upward.   

[Kerry Beal]

2 minutes ago, Pastrypastmidnight said:

But soy tastes better?

 

Ugh. I’m so frustrated. I bought soy lecithin granules the first time I tried this last year because I didn’t know any better and they didn’t incorporate and they scorched. And I thought that batch tasted a bit weird too. I really don’t want to buy $20 of liquid soy lecithin just to try it out. Grrrrr. 

 

Oh well. Onward and upward.   

Yes - soy tastes better - not good but not vile.

[Pastrypastmidnight]

1 hour ago, Kerry Beal said:

Yes - soy tastes better - not good but not vile.

Sigh. I guess I’ll have to get some liquid soy lecithin now. I’m running out of space in my house for specialty ingredients 😂. 

[teonzo]

A cheap and quick source for soy lecithin is soy milk. I don't know what recipe you are using, but I suppose you could substitute few grams of cream / fruit puree with soy milk. I'd try substituting 2% (substitute 100 g of cream with 98 g of cream and 2 g of soy milk), there should be enough lecithin to do its job.

 

 

 

Teo

 

[Kerry Beal]

Actually pharmacies sell capsules of soy lecithin - just cut the end off and squeeze with all your might!

[Merry Berry]

I've never tried Genin caramels nor the recipe given in the thread.  Are they really that good compared to say the Grewling recipe in his Chocolate Formulas & Theory book?  I have made those and I find them quite acceptable.  If they are better, what is it that people seem to like most about them?  Mouthfeel?  Taste?  Just curious.