really really really good, thank-you i was panicking because jamie oliver makes it seem so complicated! :) you are a life saver. i am making floating islands and spun sugar make the dish really elegant! you technique is very good!
thank you so much for putting the video up. I am in pastry school right now and part of our final in two weeks is a plated dessert. I think that this wil help my presentation tremendously! Merci!
@beardiesrfun Great suggestion! Yes you can make it different colours by using food colouring, just a couple of drops is fine, but put it in at the start of the process with the water. All the best Stef le Chef
Love your vid!!! I also love your kitchen - very neat and tidy! I'm a kid who loves cooking, but I've never been very good at the decorative side of it, so this is great! What I love about this is that it looks really classy, but doesn't take ages to design! Thank you so much for this! Oh, and us girls at home are just loving that accent! X
@branjobu96 Hello! I am so sorry, I missed your comment - I hope I am not too late in answering if you have already had the competition.... The best thing to use is a stainless steel bowl or the back of a ladle but hard plastic is fine too. Slightly oil it using a lttle veg oil and then just criss-cross the caramel across the bowl. Leave to set for a couple of minutes and then delicately lift it off. Good luck!!
Thank you so very much for this vid. I'm in the process of making a croquembouche for the holiday season and your spun sugar technique is giving me great ideas on how NOT to drape my small NYC kitchen in plastic or jerry rig wooden dowels over my open oven door, LOL.
Hi There, Thank you for your comment, much appreciate. One tip i can give you is to use a thick bottom pan.Also when you see appearing the coloring let it boil for another minute and take pan out of the heat source. I hope that help. Cheers Stef
@familyfounder90 Bonjour! Thank you for your kind message. I wish you every success in your finals, I hope your dessert is a triumph! All the best Stef le Chef
@MeelieThorpe Hi Meelie, thank you so much for your kind comment - it really made my day! Iles flottantes, my childhood favourite dessert! With spun sugar on top...ideal! I am very flattered that you compare me to Jamie, glad you enjoyed it - keep watching more videos coming soon! All the best Stef le Chef
Hi there, you can add colouring or flavouring, I would suggest to put it in the pan as the sugar starts to caramelise, for a rounded effect you can use the back of a slightly oiled ladle, it usually workes for a "cage effect" and good idea with the curl paper i will try it ,something new!! also thanks for your comment Stef
Hi, I have never used wax paper, but it should be fine as you are not putting it in the oven. My best advice though would be to do a test run, put a small amount of sugar on the wax paper and leave for 10 minutes or so and then see if it works! Hope that helps! All the best Stef le Chef
Hi there, thank you for your nice comment, we try our best! it is nice to hear good feedback ,thanks for watching and i am glad you have enjoyed it. Stef
@prash336688 Bonjour Prash! Many thanks for your interest. I should think that clean tracing paper will be fine but suggest that you test out a small amount first just incase. Good luck!
Wow your a really good sugar craftsman! I would like to make a sugar spun cage, I have looked t other tutorials but my caramel will not come off the ladle! Please could you tell me what the trick is, thank you!
Neat little trick, thanks for the video - and I love the accent. Couple of questions, could you add flavouring and colour to the sugar while it is in the pan/cooling down? (say peppermint extract, and green food colouring?) - and also, any reason you couldn't curl the parchment paper while the sugar is still supple, and create curls of the spun sugar? Thanks again Stef!
Hi there, thank you for your comment ,so the trick is you have to cover slightly the laddle with veg oil with greaseproof paper, that shoud work! please let me known how you getting on with it, good luck with it .Ihope it helped. Cheers . Stef
Hi Darlene, Thanks for your comment, i don`t usually add flavoring myself, but i believe it does work, just add it before you make the caramel,good luck with it and let me know how you got on. Stef
Hi Stef, thank you for sharing this technique. Does it require temperature measurements to make caramel for tuile decoration? Can I use thick-bottom sauce pan since I don't have the pan like yours?
Well, thanks for your comment, you have more chances of crystallise the caramel if you stir so that is why i avoid doing so, and also the caramel make itself without any help if you known what i mean, if you have time try to stir it and see what happen ! Cheers Stef
Hi Etelinia!! The only thing I can think is that maybe there was a bit too much water although it will take approx 15 mins to start to caramalise, so maybe try again with a bit less water. Good luck hope it helps!! Stef le Chef
hi. i m astonished to watch your simple way to make it, but whenever i tried to heat up suger and water , it always burn, even on low heat, or turn into hard powdered crystals, what is the secret of making perfect caramel crunch. thank in advance.
Hi Carlaan, sorry it took a while to reply, do you mean in the pan ? if it is so just fill the pan with water and boil it , that should dissolve easily. Cheers
Le "Et voilà !" c'est déjà un stéréotype faut pas encourager ! Ou alors autant mettre un rat sous la toque et une baguette sous le bras avec dans le coin de la pièce un mime homosexuel qui fume des clopes.
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really really really good, thank-you i was panicking because jamie oliver makes it seem so complicated! :)
you are a life saver. i am making floating islands and spun sugar make the dish really elegant! you technique is very good!
thank you so much for putting the video up. I am in pastry school right now and part of our final in two weeks is a plated dessert. I think that this wil help my presentation tremendously!
Merci!
@beardiesrfun Great suggestion! Yes you can make it different colours by using food colouring, just a couple of drops is fine, but put it in at the start of the process with the water. All the best Stef le Chef
Love your vid!!! I also love your kitchen - very neat and tidy! I'm a kid who loves cooking, but I've never been very good at the decorative side of it, so this is great! What I love about this is that it looks really classy, but doesn't take ages to design! Thank you so much for this! Oh, and us girls at home are just loving that accent! X
@branjobu96 Hello! I am so sorry, I missed your comment - I hope I am not too late in answering if you have already had the competition.... The best thing to use is a stainless steel bowl or the back of a ladle but hard plastic is fine too. Slightly oil it using a lttle veg oil and then just criss-cross the caramel across the bowl. Leave to set for a couple of minutes and then delicately lift it off. Good luck!!
Perfect so much love ❤
Thank you so very much for this vid. I'm in the process of making a croquembouche for the holiday season and your spun sugar technique is giving me great ideas on how NOT to drape my small NYC kitchen in plastic or jerry rig wooden dowels over my open oven door, LOL.
Hi There,
Thank you for your comment, much appreciate.
One tip i can give you is to use a thick bottom pan.Also when you see appearing the coloring let it boil for another minute and take pan out of the heat source.
I hope that help. Cheers Stef
Indeed you can, enjoy !!! Stef
Hi there, merci very much for your nice comment. Much appreciated.
Stef
@familyfounder90 Bonjour! Thank you for your kind message. I wish you every success in your finals, I hope your dessert is a triumph! All the best Stef le Chef
@MeelieThorpe Hi Meelie, thank you so much for your kind comment - it really made my day! Iles flottantes, my childhood favourite dessert! With spun sugar on top...ideal! I am very flattered that you compare me to Jamie, glad you enjoyed it - keep watching more videos coming soon! All the best Stef le Chef
Hi there, you can add colouring or flavouring, I would suggest to put it in the pan as the sugar starts to caramelise, for a rounded effect you can use the back of a slightly oiled ladle, it usually workes for a "cage effect" and good idea with the curl paper i will try it ,something new!!
also thanks for your comment Stef
Hi ther, i am very glad i put a smile on somebody`s face merci bucket!! Stef
This is just amazing.
Hi, I have never used wax paper, but it should be fine as you are not putting it in the oven. My best advice though would be to do a test run, put a small amount of sugar on the wax paper and leave for 10 minutes or so and then see if it works! Hope that helps! All the best Stef le Chef
@prash336688 you can also flick it over a rolling pin or a long object and ittl set vertical!
Hi there, thank you for your nice comment, we try our best! it is nice to hear good feedback ,thanks for watching and i am glad you have enjoyed it.
Stef
yes don't worry too much if you put too much water as it will evaporate.So have a go and enjoy making it. Stef
thankyou!! really helped I'm planning on making it tomorow
@prash336688 Bonjour Prash! Many thanks for your interest. I should think that clean tracing paper will be fine but suggest that you test out a small amount first just incase. Good luck!
Wow your a really good sugar craftsman! I would like to make a sugar spun cage, I have looked t other tutorials but my caramel will not come off the ladle! Please could you tell me what the trick is, thank you!
I love this i'm going to try it- thank you, love your accent ; )
@CindyMae11 Thank you Cindy !!!!!!!! I really appreciate your comment. Stef
Neat little trick, thanks for the video - and I love the accent. Couple of questions, could you add flavouring and colour to the sugar while it is in the pan/cooling down? (say peppermint extract, and green food colouring?) - and also, any reason you couldn't curl the parchment paper while the sugar is still supple, and create curls of the spun sugar? Thanks again Stef!
Your goofy
You make it look so easy. I would love to try this for one of my cakes. Can I add any flavoring to the sugar such as vanilla or peppermint?
Hi there, thank you for your comment ,so the trick is you have to cover slightly the laddle with veg oil with greaseproof paper, that shoud work! please let me known how you getting on with it, good luck with it .Ihope it helped.
Cheers .
Stef
Hi Darlene,
Thanks for your comment, i don`t usually add flavoring myself, but i believe it does work, just add it before you make the caramel,good luck with it and let me know how you got on.
Stef
Hi Stef, thank you for sharing this technique. Does it require temperature measurements to make caramel for tuile decoration? Can I use thick-bottom sauce pan since I don't have the pan like yours?
How long would it take for the melted sugar to boil how it's suppose to?
Made it for my culinary dessert competition today ^_^
very nice sir thnks
Well, thanks for your comment, you have more chances of crystallise the caramel if you stir so that is why i avoid doing so, and also the caramel make itself without any help if you known what i mean, if you have time try to stir it and see what happen !
Cheers Stef
once the caramel is done how long can you keep it for???? can it be for days??
شكرا جزيلا Stef
Hi Etelinia!! The only thing I can think is that maybe there was a bit too much water although it will take approx 15 mins to start to caramalise, so maybe try again with a bit less water. Good luck hope it helps!! Stef le Chef
🙏🏻
hi. i m astonished to watch your simple way to make it, but whenever i tried to heat up suger and water , it always burn, even on low heat, or turn into hard powdered crystals, what is the secret of making perfect caramel crunch. thank in advance.
I dont use ml so Would it be 3 tablespoons?
Hi there ,it will take about 10 to 12 minutes before any colouring appears .
Have fun with it.
Cheers . Stef
How do u wash it off your pots?
What is the degrees of heat ?
High heat is quicker !!👍
How do u wash it off the pan ??
@Calpico852 Merci!
why cant your stir? what will happen?
awesome kitchen!
THIS IS GREAT THANKS, WORK AMAZAYN
Nice video
Hi Carlaan,
sorry it took a while to reply, do you mean in the pan ?
if it is so just fill the pan with water and boil it , that should dissolve easily.
Cheers
Hi there thanks for your comment, i hope your croquembouche will be a success, may i take this opportunity to wishe you a merry xmas.
Stef
Thank you ,i wishe it was mine!!!!
احسنت يا فنان واصل
❤❤
Merci very much 👍
How do u wash it off?
I fucking LOVE the way you say sheets. :) "Shits" Don't ever work on your accent, people love it!
Sorry still working on the accent!!!! Stef
Wait u can eat that right !!:/
lol love your accent! :D
It's a sheeeeeeeet not a shit!
that is fucking awesome
his accent is beautiful
Le "Et voilà !" c'est déjà un stéréotype faut pas encourager ! Ou alors autant mettre un rat sous la toque et une baguette sous le bras avec dans le coin de la pièce un mime homosexuel qui fume des clopes.
its ugly