- By Charlotte Brown
- December 06, 2023
BY PHILIPPE PLOQUIN
Recipe for a 36 x 36 x 1cm tray, or approximately 320 sweets of 20mm x 20mm
CHEF'S TIP: Seal the sweet by twisting the cellophane in the same direction on each side, so the caramel opens with a single gesture.
SOFT CARAMEL
500g water
A pinch of baking soda
10g salt
1000g sugar
800g unsweetened condensed milk
600g glucose
100g invert sugar
500g butter
PROCESS:
Boil the water with the baking soda and salt. Stir in the sugar and bring to a boil.
Stir in the condensed milk and bring back to a boil. Add the glucose and invert sugar and bring back to a boil.
Add the butter and continue heating to 116°C.
Pour into a 36cm x 36cm x 1cm frame on a Silpat® and leave to set at room temperature, ideally overnight.
Turn out and cut into strips before cutting into 20mm x 20mm cubes using a ruler and a knife.
Individually wrap the sweets in cellophane.
Philippe Ploquin
Au Bonbon Royal, Paris chocolatier.
At the age of 22, Philippe Ploquin decided to become a chocolatier. Three years later, he opened his fifirst shop in Annecy (Haute-Savoie). In 1992, he left the mountains for the capital: with his wife, Fabienne, they took over Au bonbon royal, a chocolatier and confectioner dating from the end of the 19th century.
In this pretty setting, the chocolatier and his team offer boxes of chocolates, bars, cakes and confectionery, now made in the workshop located in Asnières- sur-Seine (92). Particular care is paid to the selection of raw materials, and all products are handcrafted. Committed to the values of craftsmanship, Philippe Ploquin has been a member of the Tradition Gourmande association since 2016. In 2018, his son, Pierre joined the family business, of which he is now managing director. Since April 2022, the Ploquin brand has opened a second store, located in the 16th arrondissement of Paris.