The art of french pastry phần 145
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BEGIN
>>Getoutthe
following
equipmentand
allowallofthe
ingredientsto
cometoroom
temperature:
Digitalscale,setto
metricweights
1medium
microwave-safe
bowl
1paringknife
1mediumsaucepan
1high-heatrubber
spatulaora
woodenspatula
1or2spoons
1sheetpanlined
withasilpat
Latexgloves
>>Readthis
recipethrough
twicefromstart
tofinish.
UNDERSTANDING
INGREDIENTS
Nutsvaryinsize,
composition,andfat
content,andbecauseof
thistheydon’tallroastin
thesamelengthoftime.If
you’remakingthesyrup
androastingthenuts
separatelyforthisrecipe,
it’sveryimportantto
checkthenutstomake
surethattheytoastallthe
waythroughtothecenter
butdon’tburn.Theywon’t
toastproperlyifthe
temperatureisbelow
300°F/150°C,asthe
Maillardreactioncannot
takeplace.Seethechart
forroastingtimesfornuts
andseeds.
Cocoabutteristhe
naturalfatextractedfrom
cocoa.Itismadeupof
100percentfatsolidsand
doesnotcontainwater.
Coatingthenutswitha
smallfilmofcocoabutter
willprotectthemfrom
humidity.Thisingredient
caneasilybefoundonline
atwww.kingarthurflour.com.
Keepwhatyoudon’tuse
inacoolplace,wrapped
airtight.Clarifiedbutteris
