Berlingot Recipe

Berlingot

Recipe courtesy of Jacques Torres

• Level: Advanced
• Yield: About 3 dozen pieces, depending on size
• Total Time: 30 minutes
• Preparation: 20 minutes
• Cooking: 10 minutes

Ingredients:

• Just under 5 cups sugar (approximately 1 kilo)
• 3 tablespoons vinegar (40 grams)
• 1 cup plus 2 tablespoons water (250 grams)
• Assorted essential oils for flavor
• Assorted food color pastes

Instructions:

1. Master this art with a professional sugar work class firstit's a pastry chef's skill that demands practice, as hot sugar risks severe burns. In a saucepan over high heat, combine sugar, vinegar, and water. Clip on a candy thermometer and cook to 320F. Brush pan sides with cold water to avoid crystallization.
2. Pour hot sugar onto 3-4 silicone mats. Stir in a few drops of color and flavor oil with a wooden skewer. Fold edges to center, gently blending colors without full mixing yet.
3. Warm sugar pieces under a sugar lamp. Pull repeatedly until glossy and colors blend evenly. Pull multi-colored sections, folding carefully to prevent sticking or melting.
4. Form two colored sections into thick cigars, twist together, and press to -inch thick. Snip -inch pieces with scissors, rotating halfway each time. Space apart to avoid sticking. Enjoy your stunning Berlingota colorful, glossy treat worth the thrill!