A French syrup called "à 30 Baumé", used in French pastry recipes
About this recipe
Here's a recipe that you may stumble upon when reading French recipes : French chefs talk about a "Sirop à 30 Baumé"
The "sirop à 30 Baumé" is simply... a simple syrup ! Made with a certain ratio Water/Syrup, cooked at a special temperature, which results in a perfectly thick syrup, with a perfect density used in pastry
Useful for some recipes using this syrup, see HERE
Antoine Baumé and the Baumé degree
Antoine Baumé was a French chemist who spent time elaborating devices to measure the density/viscosity of liquids
The degree he invented "Baumé Degree" is not used anymore, except in Pastry !
When boiled with the method we are going to see, the density "30" is perfect for pastry, hence the pastry chefs liking to refer to this syrup !
1. Mix the Sugar (1 ¼ Cup or 287 g) and the Water (1 Cup or 213 g) in a saucepan
2. Stir before cooking and not during the boiling to avoid cristallisation !
Scanpan Saucepan
Calphalon Nonstick Sauce Pan
3. Cook and bring to the boiling point
4. Do not use a spatula during the cooking!!
While cooking, the syrup will splash little droplets on the sides of the saucepan, which is dangerous as they may fall into the syrup and crystallize it !
5. To avoid crystallization, dip a brush in a glass of water, and clean the droplets
Pastry Brush
Silicone Brush, Heat Resistant for Pastry and Barbecue
6. Cook a few minutes
7. Check the temperature : Let boil until 220 °F / 105 °C
Digital Laser Infrared Thermometer
Matfer Pocket Digital Thermometer
8. Remove from heat when the temperature reaches 220 °F / 105 °C
9. Transfer the syrup to a heat resistant glassware like Pyrex
Pyrex Glass Bakeware
Glass Baking Dish with Lid
For a flavored syrup
10. If you want to add a flavor, do it after cooking. You may use Kirsh, Rum, etc...
You may use a non-alcoholic flavor such as a flavored syrup (like Monin)
Store this syrup in an airtight container, in the fridge
