The art of french pastry phần 718

caramel drip; it will make an elegant curl Repeat with the rest of the hazelnuts Once the caramel is cold remove the toothpicks from the hazelnuts and keep the hazelnut caramel curls in a dry place (see below), or lay them horizontally between sheets of parchment paper in an airtight container Return the butter to the refrigerator to use in another recipe IT’S DONE WHEN IT’S DONE It should look like a molecule with a head and a long tail STORAGE It’s best to keep these in an airtight box with a desiccant such as silica gel, which will help them stay dry for days The main precaution to take is to be careful when you handle them, as the tails like to break off See for a source for silica gel “Inventing” Pastry I’m not sure if any single pastry chef invented caramel curls, but in any case it would be practically impossible to verify, as so many creative things take place at the same time and have taken place throughout history in the wide world of our ... gel, which will help them stay dry for days The main precaution to take is to be careful when you handle them, as the tails like to break off See for a source for silica gel “Inventing” Pastry I’m not sure if any single.. .the butter to the refrigerator to use in another recipe IT’S DONE WHEN IT’S DONE It should look like a molecule with a head and a long tail STORAGE It’s best to keep these in an airtight box with a... I’m not sure if any single pastry chef invented caramel curls, but in any case it would be practically impossible to verify, as so many creative things take place at the same time and have taken