The art of french pastry phần 144

CARAMELIZED ALMONDS OR HAZELNUTS YIELD | 200 GRAMS (ABOUT 1¾ CUPS) Caramelized nuts are absolutely delicious and when they are prepared well they’re also completely addictive The aroma that emerges from your kitchen as you make them is one of my favorites in pastry There are two methods for making these tasty nuts The first and best way is to caramelize the nuts by adding them to a vanilla-flavored sugar syrup and heating the syrup until it caramelizes (Method 1) This provides the best exchange of flavor, as the heat of the sugar toasts the nuts The second method is to make the caramel and toast the nuts separately, then assemble them (Method 2) It’s easier for some, and a bit more practical, but you will not obtain the same exchange of flavor However, I’m giving you both methods so you can do what’s easiest for you BEFORE YOU ... This provides the best exchange of flavor, as the heat of the sugar toasts the nuts The second method is to make the caramel and toast the nuts separately, then assemble them (Method 2) It’s easier for some, and a bit... when they are prepared well they’re also completely addictive The aroma that emerges from your kitchen as you make them is one of my favorites in pastry There are two methods for making these tasty... nuts The first and best way is to caramelize the nuts by adding them to a vanilla-flavored sugar syrup and heating the syrup until it caramelizes (Method 1) This provides the best exchange of flavor,