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Pastrypastmidnight

Pastrypastmidnight

35 minutes ago, Bentley said:

Thanks.  Kriss has never mentioned lecithin that I'm aware of (at least on his instagram), but I know you took his class, so I'll take it as truth.  Are the amounts of cream and butter similar for both methods? Or does the Maillard method typically use more?

https://www.instagram.com/p/BJEouH1gitv/?igshid=1qrqqurydzrh4
 

Kriss mentions lecithin in the above Instagram post. 
 

All of Greweling’s chewy caramel recipes are Maillard caramels. As for percentages, I’m not sure. I use cream in my caramels, but Greweling, for some reason, has recipes with evaporated, fresh, and sweetened condensed milk. But no just fresh cream. But they seem similar-ish. 

Pastrypastmidnight

Pastrypastmidnight

27 minutes ago, Bentley said:

Thanks.  Kriss has never mentioned lecithin that I'm aware of (at least on his instagram), but I know you took his class, so I'll take it as truth.  Are the amounts of cream and butter similar for both methods? Or does the Maillard method typically use more?

https://www.instagram.com/p/BJEouH1gitv/?igshid=1qrqqurydzrh4
 

Kriss mentions lecithin in the above Instagram post. 
 

All of Greweling’s chewy caramel recipes are Maillard caramels. As for percentages, I’m not sure. I use cream in my caramels, but Greweling, for some reason, has recipes with evaporated, fresh, and sweetened condensed milk. But no just fresh cream. But they seem similar-ish. 

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