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:
- 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.
- 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.
- 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.
- 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!
