The art of french pastry phần 162

fat) | 15 grams | 1 tablespoon plus ¼ teaspoon Butter (French style, 82% fat) | 30 grams | 1 ounce Corn syrup | 15 grams | 1 tablespoon Granulated sugar | 50 grams | ẳ cup Pectin | 1 gram | ẳ teaspoon Sliced almonds | 50 grams | Scant ẵ cup METHOD Place the sheet pan in the freezer Sift the cocoa powder Place a silpat on your work surface Combine the milk, butter, and corn syrup in the small saucepan and begin heating over low heat Mix the granulated sugar with the pectin and very gradually whisk it into the milk mixture Insert a thermometer and continue to whisk over low heat until the mixture reaches 222°F/106°C This should take about 2 minutes Remove from the heat and let cool for 2 minutes Switch to the rubber spatula, and stir in the sifted cocoa powder and the sliced almonds Pour the mixture onto a silpat and spread it in a thin, even layer Place the other silpat on top Use a rolling pin to roll over it softly to ensure that it is spread in an even layer Gradually press down harder with the rolling pin until the mixture is as thin as the sliced almonds; you should see the sliced almonds through the silpat Take the sheet pan out of the freezer and place the silpats on it Return to the freezer and freeze for 30 minutes  ... until the mixture is as thin as the sliced almonds; you should see the sliced almonds through the silpat Take the sheet pan out of the freezer and place the silpats on it Return to the freezer and freeze for 30 minutes... Place the sheet pan in the freezer Sift the cocoa powder Place a silpat on your work surface Combine the milk, butter, and corn syrup in the small saucepan and begin heating over low heat Mix the granulated... thin, even layer Place the other silpat on top Use a rolling pin to roll over it softly to ensure that it is spread in an even layer Gradually press down harder with the rolling pin until the mixture is as thin