The art of french pastry phần 146

the closest thing you can use as a substitute (See Step 1, for instructions.) INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Almonds or hazelnuts, skinned | 200 grams | 1 cups Vanilla bean | ẳ bean | ẳ bean Water | 20 grams | 1ẵ tablespoons Granulated sugar | 50 grams | ẳ cup Cocoa butter, crumbled, or clarified butter | 3 grams | 1½ teaspoons METHOD 1 Place the nuts in a microwave-safe medium bowl Split the vanilla bean lengthwise with a paring knife Scrape out the seeds and combine the seeds and pod with the water and sugar in a medium saucepan Place over medium heat Bring to a boil, boil for 1 minute only, and turn off the heat The sugar will have dissolved and you will have a clear syrup in the pan In the meantime microwave the nuts for 1 minute Add the hot nuts to the syrup, turn off the heat, and stir with the rubber spatula until the liquid syrup turns white and crystallizes around the nuts If the nuts and sugar lump up as soon as you mix them together it means that the nuts were not hot enough and caused the syrup to seize up Stop stirring at once, place the lump in the microwave-safe bowl, and microwave on high for 30 seconds Return the hot ... only, and turn off the heat The sugar will have dissolved and you will have a clear syrup in the pan In the meantime microwave the nuts for 1 minute Add the hot nuts to the syrup, turn off the heat, and stir with the. .. heat, and stir with the rubber spatula until the liquid syrup turns white and crystallizes around the nuts If the nuts and sugar lump up as soon as you mix them together it means that the nuts were... teaspoons METHOD 1 Place the nuts in a microwave-safe medium bowl Split the vanilla bean lengthwise with a paring knife Scrape out the seeds and combine the seeds and pod with the water and sugar in a