Ready to add a touch of drama to your Croquembouche? Learn how to create a stunning caramel cage that will have everyone's jaws dropping! Get ready to break through the sugar barrier and unveil your sweet masterpiece.
Take note
Caramel can be extremely hot and sticky. Use caution when working with it, and make sure to keep children and pets away from the cooking area.
In a heavy-bottomed saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium-high heat, stirring occasionally, until the mixture turns a deep amber color. Remove from heat immediately to prevent burning.
Have a clean, heat-resistant surface ready for assembling the cage. You will also need a rolling pin, a silicone baking mat, and a pair of heat-resistant gloves or tongs to handle the hot caramel.
Pour the hot caramel onto the silicone baking mat. Working quickly, use the rolling pin to spread the caramel into a thin, even layer. Let it cool for a moment until it becomes slightly firm but still pliable.
Using a sharp knife or a pizza cutter, cut the cooled caramel into long, thin strips. The width of the strips will determine the size of your cage. Aim for strips that are around 1/2 inch wide.
Carefully lift one caramel strip and weave it over and under another strip to create a lattice pattern. Repeat with the remaining strips until you have a beautiful caramel cage.
Transfer the caramel cage onto an inverted bowl or any other round object to give it a curved shape. Allow it to cool completely at room temperature until firm and brittle.
Once the caramel cage is completely cooled, gently lift it and place it over the assembled Croquembouche. Adjust the positioning as needed to create a stunning presentation.
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