The art of french pastry phần 145

BEGIN >> Get out the following equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights 1 medium microwave-safe bowl 1 paring knife 1 medium saucepan 1 high-heat rubber spatula or a wooden spatula 1 or 2 spoons 1 sheet pan lined with a silpat Latex gloves >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS Nuts vary in size, composition, and fat content, and because of this they don’t all roast in the same length of time If you’re making the syrup and roasting the nuts separately for this recipe, it’s very important to check the nuts to make sure that they toast all the way through to the center but don’t burn They won’t toast properly if the temperature is below 300°F/150°C, as the Maillard reaction cannot take place See the chart for roasting times for nuts and seeds Cocoa butter is the natural fat extracted from cocoa It is made up of 100 percent fat solids and does not contain water Coating the nuts with a small film of cocoa butter will protect them from humidity This ingredient can easily be found online at www.kingarthurflour.com Keep what you don’t use in a cool place, wrapped airtight Clarified butter is ... and roasting the nuts separately for this recipe, it’s very important to check the nuts to make sure that they toast all the way through to the center but don’t burn They won’t toast properly if the temperature is below... twice from start to finish UNDERSTANDING INGREDIENTS Nuts vary in size, composition, and fat content, and because of this they don’t all roast in the same length of time If you’re making the syrup... 300°F/150°C, as the Maillard reaction cannot take place See the chart for roasting times for nuts and seeds Cocoa butter is the natural fat extracted from cocoa It is made up of 100 percent fat solids and