{"id":1259,"date":"2022-10-14T11:59:00","date_gmt":"2022-10-14T09:59:00","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=1259"},"modified":"2022-09-22T15:14:37","modified_gmt":"2022-09-22T13:14:37","slug":"comment-reussir-un-caramel","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/comment-reussir-un-caramel\/","title":{"rendered":"Comment r\u00e9ussir un caramel\u00a0?"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Je pousse la porte du confiseur et suis accueilli par le tintement d’une clochette accroch\u00e9e au battant. Derri\u00e8re le comptoir, un l\u00e9g\u00e8re fum\u00e9e se d\u00e9gage par l\u2019ouverture qui m\u00e8ne \u00e0 l\u2019arri\u00e8re-boutique. Je me laisse guider par mon odorat et poursuis l\u2019odeur sucr\u00e9e si caract\u00e9ristique de ma gourmandise pr\u00e9f\u00e9r\u00e9e. Je jette un \u0153il indiscret et observe un vieil homme, plongeant une immense cuill\u00e8re en bois dans une large marmite en cuivre. Je m\u2019approche et observe par-dessus son \u00e9paule. Le confiseur est bien en train de r\u00e9aliser un caramel<\/strong>, et je reste \u00e0 c\u00f4t\u00e9 de lui pour vous r\u00e9v\u00e9ler les secrets d\u2019un caramel r\u00e9ussi<\/strong>.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Choisir le bon sucre<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Le confiseur se tient devant plusieurs jarres contenant divers types de sucres. \u00c0 sa gauche, une s\u00e9lection de sucres peu raffin\u00e9s<\/strong>, d\u2019agave, de rapadura, de muscovado. Son regard ne s\u2019arr\u00eate pas sur ces sucres, qui, s\u2019ils sont tr\u00e8s bons et riches, son \u00e9galement bruts et donc pas assez fins pour r\u00e9aliser un caramel. \u00c0 c\u00f4t\u00e9, du sucre cristal<\/strong> refl\u00e8te la lumi\u00e8re tamis\u00e9e de l\u2019atelier du confiseur. Ce dernier passe une fois de plus son chemin ; ce sucre est \u00e9galement trop grossier \u00e0 cause de la taille de ses cristaux. Enfin, il se saisit de la derni\u00e8re jarre qui contient un classique sucre en poudre, compos\u00e9 de cristaux plus fins que le sucre cristal puisque ceux-ci ont \u00e9t\u00e9 broy\u00e9s et tamis\u00e9s. Ce sucre fin<\/strong> sera parfait pour r\u00e9aliser un caramel.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/09\/9.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbpavlovas recouverts de caramel\u00a0\u00bb title_text=\u00a0\u00bbcaramel 3″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Caram\u00e9liser du sucre<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb column_structure=\u00a0\u00bb1_2,1_2″][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/09\/DSC_041272dpi.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbg\u00e2teaux recouverts de caramel\u00a0\u00bb title_text=\u00a0\u00bbcaramel 2″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb1_2″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

\u00a0 \u00a0 \u00a0Le confiseur verse son sucre dans sa marmite, mais une simple casserole conviendra \u00e0 n\u2019importe qui. Il ajoute ensuite une petite quantit\u00e9 d\u2019eau, une ou deux cuill\u00e8res \u00e0 soupe par cent grammes de sucre. L\u2019eau va permettre de scinder les mol\u00e9cules du sucres, qui vont ensuite se r\u00e9organiser sous l\u2019effet de la cuisson et former le caramel. L\u2019artisan me r\u00e9v\u00e8le que l\u2019ajout d\u2019eau n\u2019est pas indispensable, et qu\u2019il est tout \u00e0 fait possible de r\u00e9aliser un caramel \u00e0 sec<\/strong>, gr\u00e2ce \u00e0 l\u2019humidit\u00e9 de l\u2019air. Mais si, comme le confiseur, votre cuisine n\u2019est pas du tout humide, l\u2019ajout d\u2019un peu d\u2019eau est vivement conseill\u00e9e.<\/p>\n

\u00a0 \u00a0 \u00a0Puis, le confiseur attend. Je m\u2019\u00e9tonne de ne pas le voir remuer sa pr\u00e9paration, et lui pose la question. Il me r\u00e9pond que m\u00e9langer le caramel risquerait d’ajouter des impuret\u00e9s dans la pr\u00e9paration, ce qui favoriserait la cristallisation, et donc le durcissement du caramel. Il laisse donc sa pr\u00e9paration bouillir sur feu vif, sans m\u00e9langer. Il agite seulement un peu sa marmite afin d\u2019homog\u00e9n\u00e9iser la caram\u00e9lisation<\/strong>.<\/p>\n

Le caramel commence \u00e0 prendre une belle couleur ambr\u00e9e<\/strong>. Tout de suite, le confiseur retire sa casserole du feu. Le caramel va ainsi continuer \u00e0 chauffer dans la marmite encore chaude, et atteindre sa cuisson parfaite. En attendant plus longtemps que le caramel ait\u00a0la couleur parfaite avant de le retirer, il risquerait de br\u00fbler en restant dans la marmite chaude. C\u2019est pr\u00eat\u00a0!<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Agr\u00e9menter son caramel<\/h2>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0Maintenant que le caramel est parfaitement r\u00e9alis\u00e9, il est possible de le travailler. C\u2019est seulement maintenant que le confiseur ajoute du beurre, du sel, ou encore de la cr\u00e8me \u00e0 son caramel pour r\u00e9aliser une sauce, pas avant !<\/p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/09\/4.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbpavlovas recouverts de caramel\u00a0\u00bb title_text=\u00a0\u00bbcaramel 4″ hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.18.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]

Le confiseur utilise maintenant son caramel pour r\u00e9aliser ses d\u00e9licieux bonbons, que petits et grands s\u2019arrachent. Il est temps de le laisser \u00e0 son travail.<\/p>\n

Vous pouvez retrouver tous nos cours vid\u00e9o d\u2019arts culinaires<\/strong> sur Artesane.com<\/a>.<\/p>\n

\n

\u00c0 bient\u00f4t chez Artesane\u00a0!<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

Quel sucre utiliser pour un caramel ? Faut-il ajouter de l’eau, remuer sa pr\u00e9paration ? Je vous dit tout pour ne jamais le laisser br\u00fbler !<\/p>\n","protected":false},"author":2,"featured_media":1262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-1259","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-patisserie"],"yoast_head":"\nComment r\u00e9ussir un caramel\u00a0? - Journal Artesane - Arts culinaires<\/title>\n<meta name=\"description\" content=\"Quel sucre utiliser pour r\u00e9ussir un caramel ? Faut-il ajouter de l'eau, remuer sa pr\u00e9paration ? 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