Syrup is widely used in oriental pastry in general, there are several variants from the lightest to the most condensed. The consistency depends on the use, the light syrup is used more precisely to soak the cakes in particular our famous basboussa, the thickest syrup is rather for the makrouts, the baklawa and the crispy pasta in order to preserve this crunchy side and do not soak the dough.
As for the concentrated or very thick syrup called chhour in Tunisia, it is used for this type of sweets and also for other varieties.
Today I share with you an essential base in order to make beautiful delicacies for the holidays, for the ramadesque evenings and even to offer.
The rule of this syrup is simple and the quantities are easy to remember, but before that I want to clarify that this recipe is one among many others. Other people may find it difficult to obtain glucose or fondant, they may also not like them, in this case a syrup based on water and sugar and lemon juice may well replace it.
The principle of this syrup is so much for so much, that is to say the 3 elements or ingredients are the same.
For cooking it depends on the temperature as I have already mentioned, we reduce the temperature we obtain and the cooking time and we obtain a light syrup, if we increase the temperature and the degree of cooking, the syrup thickens. If you are looking for the Algerian version here it is HERE
200 g water, preferably hot
200 g fondant
1- In a saucepan, first pour the hot water. Add the glucose for this, dip the spoon in boiling water to ease the stain. Then add the fondant.
2- Mix all the ingredients and bring to a boil, then monitor the cooking with a thermometer in order to reach 110°C. Be patient the cooking is a bit long.
3- Once the syrup is cooked, pour it into a clean or even better sterilized glass jar and seal tightly. Leave to cool and set aside until use.
Homemade syrup special syrup Tunisian sweetness Tunisian cuisine Tunisian pastry cooked sugar thick syrup