The art of french pastry phần 147

lump to the pan and you will be able to continue the process Once the sugar has crystallized around the nuts, turn the heat back on to medium and wait for 1 minute, or until you see some of the sugar melt Now stir continuously but slowly over medium heat until the end of the process Do not stir too fast, because the more you stir, the more you cool down the mixture and the more you disturb the caramelizing process But if you do not stir enough, you’ll allow the sugar and nuts to burn A medium heat will allow the hot sugar to caramelize slowly without burning and at the same time will be hot enough to roast the nuts It’s a balancing act: if the heat is too low the nuts will not be roasted, but if it’s too high the heat will burn the sugar before the heat of the caramel has a chance to roast the nuts If at any point during the process the mixture begins to smoke, this means that your sugar is starting to burn and you must immediately reduce the heat to a lower setting Once the sugar has turned into a golden caramel, turn the heat off, quickly remove 1 nut with a spoon, set it on a cutting board—do not touch, as it will be very hot!—and cut it in half with a sharp knife It should be golden brown all the way through the center If the nut is still pale in the center, turn the heat back on low for 1 to 2 minutes and repeat the test Once the right color has been achieved—it should take 4 to 6 minutes—turn off the heat, add the cocoa butter or clarified butter to the pan, and stir the caramelized nuts for 15 ... high the heat will burn the sugar before the heat of the caramel has a chance to roast the nuts If at any point during the process the mixture begins to smoke, this means that your sugar is starting to... It should be golden brown all the way through the center If the nut is still pale in the center, turn the heat back on low for 1 to 2 minutes and repeat the test Once the right color has been achieved—it... Do not stir too fast, because the more you stir, the more you cool down the mixture and the more you disturb the caramelizing process But if you do not stir enough, you’ll allow the sugar and nuts to burn