A step-by-step tutorial video on making the superfine, glass-like edible sugar domes with cling film, as seen in my Christmas Bauble Cake, and famously in Amaury Guichon's Compass Cake. This technique was originally created by JF Deguignet. The how-to shows cooking sugar, glucose and water along with the technique and specific temperature for creating a very fine, glasslike sugar dome with cling film for desserts, cakes and pastry.
REMEMBER! This is a fiddly and tricky technique, if you're a novice, it may take quite a few attempts to get right. Precision is key, as much as practise. It took me around 20 attempts to get my first dome when first trying this technique!
Makes 5x 7cm diameter domes
Ingredients
Glucose 50g (2.5tbsp)
Sugar 100g (1/2cup)
Water 50g (3tbsp +1tsp)
Equipment
Digital thermometer (make sure it has an instant read function like this amzn.to/35CCvFU)
Plastic cling wrap (I've tried a number of supermarket brands made from ldpe and all worked fine!)
Glass bowl
Plain stainless steel cutters
Small saucepan
Table spoon
Stovetop
These can be made ahead and carefully storied in a sealed container with silica beads to absorb moisture, but should be placed on a dessert close to serving.
PLEASE EXERCISE CAUTION! This technique does involve the handling of sugar above 100*C and appropriate caution should be taken. If you're a novice, I highly recommend taking care with this and having a bowl of iced water nearby, so you can dip your fingers immediately into if you were to come into contact with hot sugar to avoid harm.
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11 дек 2020
