Caramel

Introduction; Ingredients; Utensils & Equipment; Caramel Techniques & Component Recipes; Classic Caramel Sauce; Dulce de Leche; Caramelized White Chocolate; Praline; Cakes, Cupcakes & Brownies; Butterscotch Pecan Bundt Cake; Brown Sugar Toasted-Coconut Angel Food Cake (with Caramel Sauce); Chocolate and Caramel Layer Cake; Butterscotch Toasted-Walnut Pound Cake; Chocolate Cupcakes with Salted Caramel Buttercream Frosting; Butterscotch Cupcakes with Dulce de Leche Frosting; Caramelized Almond Financiers; Caramelized White Chocolate Hazelnut Mini Cakes; Caramel Pecan Cake Squares. Caramel Swirl CheesecakeDulce de Leche Milk Chocolate Cheesecake; Caramel Swirl Brownies; Caramel-Layered Dark Chocolate Brownies; Butterscotch Blondies; Tarts, Tartlets & a Pie; Caramel Cashew Tart; Caramel Coconut Tart; Caramelized Walnut Tart; Caramelized Upside-Down Pear Tart; Caramel-Apricot Linzertorte; Caramelized Banana Turnovers; Caramel Mousse Chocolate Tartlets; Caramel-Filled Double Chocolate Tartlets; Salted Peanut Caramel Tartlets; Chocolate Dulce de Leche Pecan Pie; Cookies; Chocolate-Caramel Shortbread Bars; Caramel Almond Shortbread Squares; Pecan Butterscotch Cookies. Hazelnut Praline BiscottiDulce de Leche Sandwich Cookies; Caramel Crunch Shortbread Triangles; Nutty Caramel Bars; Cocoa and Caramel Sandwich Cookies; Custards, Mousses & Parfaits; Caramel Crème Brûlée; Caramel Pots de Crème; Espresso Crème Caramel; Classic Butterscotch Pudding; Mini Caramel Soufflés; Caramel Mousse; Caramel Milk Chocolate Mousse; Tropical Mascarpone Parfait; Caramelized Apple Parfait; Caramel Candies; Classic Cream Caramels; Chocolate-Dipped Espresso Caramels; Caramel Chocolate Truffles; Chocolate Caramel Pecan Clusters; Caramel-Filled Marzipan Coins. Golden Mixed Nut BrittleBittersweet Chocolate Salted Toffee; Apricot-Peanut Chocolate Caramel Bars; Pistachio Toffee; Ice Cream; Caramel Ice Cream; Coco de Leche Ice Cream; Caramel Crunch Ice Cream; Caramelized White Chocolate Ice Cream; Salted Caramel Dark Chocolate Chunk Ice Cream; Caramel Ice Cream Sundae; Other Caramel Desserts; Caramel Apple Crisp; Banana-Strawberry Caramel Napoleons; Caramel Cream Puffs; Bread Pudding with Caramel Sauce; Caramelized Roasted Pears; Sources; Measurement Equivalents; About the Author. Taking the rich, luxurious flavor of caramel to new heights Carole Bloom takes the rich luxurious flavor of caramel to new heights in Caramel. Her recipes for cakes, tarts, cookies, custards, candies, ice creams, and other delicious desserts are fabulously decadent and palate pleasing. Bloom expertly guides you with clearly written instructions and helpful hints as you indulge in creating these wonderful treats. Caramelized Almond Financiers, Bittersweet Chocolate Caramel Cashew Tart, Espresso Crème Caramel, Caramel Chocolate Truffles, Salted Caramel Dark Chocolate Chunk Ice Cr. Taking the rich, luxurious flavor of caramel to new heightsCarole Bloom takes the rich luxurious flavor of caramel to new heights in Caramel. Her recipes for cakes, tarts, cookies, custards, candies, ice creams, and other delicious desserts are fabulously decadent and palate pleasing. Bloom expertly guides you with clearly written instructions and helpful hints as you indulge in creating these wonderful treats. Caramelized Almond Financiers, Bittersweet Chocolate Caramel Cashew Tart, Espresso Cr & egrave;me Caramel, Caramel Chocolate Truffles, Salted Caramel Dark Chocolate Chunk Ice Cream, and Caramelized Roasted Pears are just a hint of what awaits you in this stylized cookbook. Carole Bloom is a European-trained pastry chef and confectioner who has worked in five-star hotels and restaurants in Europe and the United States. She is the award-winning author of ten other cookbooks, including Intensely Chocolate, Bite-Size Desserts, and The Essential Baker. Her articles and recipes have appeared in Bon App & eacute;tit, Chocolatier, Fine Cooking, Food and Wine, and Gourmet among other magazines and online sources. She has made many television appearances including The Today Show, ABC World News This Morning, and CNN. Bloom teaches dessert classes at cooking schools throughout the country and lives in California with her family Taking the rich, luxurious flavor of caramel to new heights Carole Bloom takes the rich luxurious flavor of caramel to new heights in Caramel. Her recipes for cakes, tarts, cookies, custards, candies, ice creams, and other delicious desserts are fabulously decadent and palate pleasing. Bloom expertly guides you with clearly written instructions and helpful hints as you indulge in creating these wonderful treats. Caramelized Almond Financiers, Bittersweet Chocolate Caramel Cashew Tart, Espresso Crème Caramel, Caramel Chocolate Truffles, Salted Caramel Dark Chocolate Chunk Ice Cream, and Caramelized Roasted Pears are just a hint of what awaits you in this stylized cookbook. Carole Bloom is a European-trained pastry chef and confectioner who has worked in five-star hotels and restaurants in Europe and the United States. She is the award-winning author of ten other cookbooks, including Intensely Chocolate, Bite-Size Desserts, and The Essential Baker. Her articles and recipes have appeared in Bon Appétit, Chocolatier, Fine Cooking, Food and Wine, and Gourmet among other magazines and online sources. She has made many television appearances including The Today Show, ABC World News This Morning, and CNN. Bloom teaches dessert classes at cooking schools throughout the country and lives in California with her family