Brittle syrup

[DianeSM]

I'm making profiteroles (small puff balls of pastry) and I am going to fill them with custard and then drizzle over the top the syrup that goes hard. I can't find the syrup recipe, can anyone help please?
Thanks
Diane

[garnish]

Well I hope I can help with your syrup. I know that syrups for desserts are basiclly equal parts of sugar and water,boiled together . There are different Stages of sugar. If you are looking for a brittle sugar you will want to follow a few simple guidelines first so your sugar wont to crystalize.

Wash down the sides of the saucepan with a brush dipped in Water. This removes crystals that may "Seed" or ruin your batch of sugar.
When first bringing your syrup to boil, cover with a lid and boil for several minutes.Condensed steam will wash down the sides of the pan.

Uncover and finish cooking without stiiring.
Sometimes, an acid such as cream of tartar is added to strup before cooking. Acids change the sugar to "INVERT SUGAR "which reists crystallization. Corn syrup is also used for this same purpose.

To acheive a Brittle sugar... you will need to have "hard crack" sugar. If you have a candy thermometer,you will need to boil the sugar to a tempurture of 290-310 degress farenhite or 143-155 degress celius. once this is poured on your dessert, it should harden quite quickly.. Hope this helps.. GARNISH

[kph]

are you wanting a crystalized sugar syrup or a chocolate kind. here is a recipe I used for the icing when I made these before. the icing is great!
kph

Chocolate Icing for Eclairs

2 cups powered sugar
2 Tbsp. butter (unsweetened)
1 tsp. vanilla extract
4 Tbsp. milk
2 oz. unsweetened chocolate, melted


In a medium bowl, combine all ingredeints except chocolate and stir to desired consistancy.

Add chocolate and use to coat eclairs,cream puffs and other pastries.

For profiteroles:
With a plain or star tip, pipe 1-1/2" round balls 2" to 3" apart.

[kph]

this makes a carmalized sauce


SAUCE: 1-1/3 cups sugar
1/4 cup (1/2 stick) butter, cut into cubes

FOR SAUCE: Stir sugar and 1/3 cup water in heavy large saucepan over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber color; occasionally brushing down sides of pan. Add cream (mixture will bubble vigorously). Whisk in butter. Remove from heat.
6 Place 4 puffs on each side plate. Drizzle puffs with warm caramel sauce.


kph

hope this helps you

[DianeSM]

Thanks, I did the brittle syrup and the first time I left the kitchen for not more than 30 secs and it was smoking! The second attempt was fine, but I don't have a candy thermometer so it was a bit of guesswork. At one point the syrup dropped, but as it cooled it went into nice strands and my little tower of puffs look quite nice. I'm going to try eclairs next!
DianeSM

[kph]

would you like the recipe I have for the chocolate eclairs?
kph