The glaze is the first thing you taste when you eat a cake. Fortunately, this salted caramel glacage packs a lot of flavor to make a great first impression on the taste buds. Start by making a caramel and add the liquid and thickening ingredients to form a smooth and beautiful glaze.
Makes enough to glaze 10 large entremets.
Start by making the caramel. Heat the sugar in a medium saucepan, stirring every so often until the sugar begins to melt and forms a beautiful amber color. Give the sugar a quick stir and deglaze by quickly stirring in the water. Be careful at this step because the reaction can be violent. Stir in the salt.
Make a slurry of the corn starch with about an equal volume of water. Quickly stir this into the caramel-water and bring to a boil. Then add the heavy cream. Bloom the gelatine by quickly stirring it into ice cold water. Add this into the saucepan.
Cool this mixture to 85°F (29°C).
You can cool and reheat this glacage in the microwave repeatedly. Simply store it in an air-tight container in the refrigerator until ready to use in a future pastry recipe.
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