The art of french pastry phần 717

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The art of french pastry phần 717

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Macadamia nuts and almonds would be also good candidates Other large nuts such as cashew nuts or Brazil nuts could also work, but I’ve never tried them Pistachios, peanuts, or pine nuts would be too small and would not make much of a decoration INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) Whole hazelnuts, skinned | 8 to 15 | 8 to 15 Caramel | 100 grams | About ½ cup METHOD Preheat the oven to 300°F/150°C and roast the whole hazelnuts on a sheet pan lined with parchment paper for 15 to 20 minutes, until lightly toasted all the way through Remove from the heat and let them cool completely Make a recipe of caramel following the instructions Cool for 5 seconds only by dipping the pan into a bowl of water as instructed in the recipe Set aside for 5 minutes Stick a toothpick firmly into the side of each hazelnut Place a silpat on your work surface and create a tower in the middle by standing the butter blocks vertically one on top of the other When the caramel gets slightly pasty, hold a hazelnut toothpick by the end and dip in the nut Immediately stick the toothpick horizontally into the top of the butter tower so that the caramel-covered nut is suspended out to the side (SEE ILLUSTRATION) Let the ... toothpick by the end and dip in the nut Immediately stick the toothpick horizontally into the top of the butter tower so that the caramel-covered nut is suspended out to the side (SEE ILLUSTRATION) Let the. .. Stick a toothpick firmly into the side of each hazelnut Place a silpat on your work surface and create a tower in the middle by standing the butter blocks vertically one on top of the other When the caramel gets slightly... Make a recipe of caramel following the instructions Cool for 5 seconds only by dipping the pan into a bowl of water as instructed in the recipe Set aside for 5 minutes Stick a toothpick firmly into the side of each

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