The art of french pastry phần 148

seconds Dump the nuts in a big pile onto the sheet pan lined with the silpat Immediately fill the saucepan with water and place it in your sink Put on the latex gloves and remove the vanilla bean and set it aside Being very careful not to burn yourself, as in the beginning the mixture is extremely hot, separate the nuts with your hands You can also separate the nuts using 2 spoons Then place them one by one on the silpat The trick is to get them separated before the pile of nuts cools down and solidifies, so work quickly If the pile of nuts does cool and solidifies into a blob, place the blob in a microwavesafe bowl and microwave for 30 seconds, then continue to separate the nuts Once all of the nuts are separated, let them come to room temperature Store in an airtight container NOTE: Almonds and hazelnuts are the best nuts for this method Walnuts and pecans will not work; the sugar syrup will get lodged inside the creases of the nuts and will never have a chance to caramelize METHOD 2 Preheat the oven to 300°F/150°C Place the nuts on a sheet pan lined with a silpat or parchment paper and bake them for 30 minutes or until brown and toasted all the way through Remove from the oven and turn it off 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 ...beginning the mixture is extremely hot, separate the nuts with your hands You can also separate the nuts using 2 spoons Then place them one by one on the silpat The trick is to get them separated... before the pile of nuts cools down and solidifies, so work quickly If the pile of nuts does cool and solidifies into a blob, place the blob in a microwavesafe bowl and microwave for 30 seconds, then... Walnuts and pecans will not work; the sugar syrup will get lodged inside the creases of the nuts and will never have a chance to caramelize METHOD 2 Preheat the oven to 300°F/150°C Place the nuts on a sheet pan lined