Glucose syrup, 350 g

Glucose syrup, 350 g

For creamy praline fillings, smooth sorbets and stable creams, this glucose syrup is an indispensable helper in your kitchen. Glucose prevents sugar from crystallizing when it cools so that ganache, glazes, jams and jellies remain smooth and fine. What is it suitable for? For praline fillings, cake fillings, sweets, modeling chocolate as well as for ice cream, sorbet, meringue, macaron shells and buttercream. How is it used? The sugar mixture is sticky and thick; it is best to boil it briefly with all or part of the mixture so that it dissolves optimally. To portion, moisten a hand with cold water, take cherry tomato-sized pieces (approx. 10 g) and place them directly in the pan or in the middle of the prepared ingredients. Any residue can be easily washed off with warm water. For pralines, we recommend around 10 g per 200 g of total mixture. To make a fine ganache: place 130 g couverture drops in a bowl, boil 70 g full cream with 10 g glucose and 5 g sorbitol, pour over the chocolate and stir until a homogeneous mixture is formed. Fill into hollow balls or hollow praline molds at around 27 °C. For glazes, jams, sweets and jellies, simply boil the glucose with the remaining ingredients. For sugar syrup for meringue, macarons or buttercream, bring sugar to the boil with a little less water and a little glucose, simmer briefly and pour hot into the whipped egg whites. For ice cream, sorbet or cake fillings, leave the syrup to cool first. Glucose keeps your mixtures smooth and free from lumps.